Vegetarian casserole with aubergines

Instructions:

1. Prepare the Aubergines:

Start by slicing the aubergines into 1/4-inch thick rounds. You don’t need to peel them, as the skin adds texture and nutrients to the dish. Place the slices on a paper towel and lightly salt them on both sides. Let them sit for about 10-15 minutes to draw out excess moisture. This step helps reduce any bitterness and makes the aubergines less soggy when cooked.

After the resting period, pat the aubergine slices dry with a paper towel to remove the excess moisture.

2. Fry the Aubergines:

In a large skillet, heat the olive oil over medium heat. Add the aubergine slices in batches (don’t overcrowd the pan) and fry them until they are golden brown on both sides, about 2-3 minutes per side. Remove the cooked aubergines from the skillet and set them aside on a plate lined with paper towels to drain any excess oil.

3. Prepare the Sauce:

In the same skillet, add a little more oil if needed and sauté the chopped onion over medium heat for about 5 minutes, or until it becomes translucent. Add the minced garlic and chopped red bell pepper, and cook for another 2-3 minutes until fragrant.

Next, add the canned diced tomatoes (or fresh tomatoes) and tomato paste to the skillet. Stir in the dried oregano, basil, smoked paprika (if using), salt, and pepper. Let the sauce simmer for 10-15 minutes, stirring occasionally, until it thickens and the flavors meld together. Taste the sauce and adjust the seasoning as needed.

4. Assemble the Casserole:

Preheat your oven to 375°F (190°C). In a baking dish, start by spreading a thin layer of the tomato sauce mixture on the bottom of the dish. Then, layer the fried aubergine slices over the sauce, followed by a generous spoonful of the tomato sauce mixture. Repeat the layering process, creating about 2-3 layers, depending on the size of your dish. Finish with a final layer of tomato sauce on top.

5. Add the Cheese and Breadcrumbs:

Sprinkle the grated cheese evenly over the top layer of sauce. If you like a crunchy topping, you can also sprinkle some breadcrumbs on top of the cheese. This will create a golden, crispy layer once baked.

6. Bake the Casserole:

Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes. After this time, remove the foil and continue baking for an additional 10-15 minutes, or until the top is golden brown and the casserole is bubbly.

7. Garnish and Serve:

Once the casserole is done, remove it from the oven and let it rest for a few minutes before serving. Garnish with freshly chopped basil or parsley for a pop of color and added flavor. Serve the casserole warm with a side of crusty bread, a simple salad, or rice.

Why You’ll Love This Vegetarian Aubergine Casserole:

• Comforting and Hearty: This casserole is packed with layers of tender aubergines, savory tomato sauce, and melted cheese, making it the perfect comfort food for any occasion. It’s filling without being too heavy, and it’s sure to satisfy your hunger.
• Packed with Flavor: The combination of onions, garlic, bell peppers, and tomato sauce infuses the aubergines with rich, savory flavors. The seasonings, including oregano, basil, and paprika, create a harmonious and fragrant dish.
• Healthy and Nutritious: Aubergines are a great source of fiber, vitamins, and antioxidants. Paired with fresh vegetables and a moderate amount of cheese, this casserole is a wholesome and satisfying meal.
• Vegetarian and Gluten-Free: This casserole is naturally vegetarian and can easily be made gluten-free by ensuring the breadcrumbs are gluten-free or omitting them entirely. It’s a wonderful choice for vegetarians and anyone following a gluten-free diet.
• Easy to Make and Customize: This recipe is flexible! You can add other vegetables like zucchini, mushrooms, or spinach to the casserole for extra nutrition. You can also use different cheeses or even vegan cheese to suit your dietary preferences.

Tips for Perfect Vegetarian Aubergine Casserole:

• Don’t Skip the Salting Step: Salting the aubergines before frying helps remove excess moisture, preventing the casserole from becoming soggy. It also removes any bitterness the aubergines might have.
• Use Fresh Herbs: If possible, use fresh basil or parsley as a garnish. Fresh herbs add a burst of flavor and color that elevates the dish.
• Make It Ahead: This casserole can be prepared ahead of time! You can assemble it in the morning and store it in the fridge until ready to bake. It can also be frozen and reheated, making it a great option for meal prep.
• Get Creative with Toppings: Feel free to experiment with different cheeses or even add a layer of ricotta or goat cheese for extra richness. You can also add a drizzle of olive oil over the top before baking for extra flavor.

Variations to Try:

• Spicy Aubergine Casserole: Add some red chili flakes or a chopped fresh chili to the sauce for a bit of heat.
• Mushroom Aubergine Casserole: Sauté mushrooms along with the onions and garlic for a meaty texture and deeper flavor.
• Vegan Version: For a vegan casserole, replace the cheese with a plant-based cheese alternative or use a mixture of breadcrumbs and nutritional yeast for a cheesy flavor without the dairy.
• Mediterranean Aubergine Casserole: Add olives, capers, and a sprinkle of feta cheese for a Mediterranean twist.

Conclusion:

This vegetarian casserole with aubergines is a delicious, comforting, and healthy dish that’s perfect for any meal. Packed with rich tomato sauce, tender aubergines, and melted cheese, it’s sure to become a family favorite. Whether you’re serving it for a weeknight dinner or preparing it for a special occasion, this casserole is sure to impress. Plus, it’s easy to customize based on your preferences, making it a versatile and tasty addition to your recipe repertoire. Give it a try and enjoy the mouthwatering flavors of this hearty vegetarian casserole!