Eggplant Casserole Even My Husband Likes!

“I made up this casserole using ingredients we like. It was wonderful. My husband and his brother raved about it so I decided to share it with you.”
READY IN:
1hr 15mins
SERVES:
8
YIELD:
1 casserole
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350Ëš. Spray oil on the bottom and sides of a 9” round casserole with 3-4” high sides.
  2. Slice the whole mozzarella into pieces approximately 3”x2” and ¼” thick. You can buy mozzarella already cut like this if preferred.
  3. Slice the peeled eggplant into ¼” slices, lightly dredge in flour. Preheat a flat-bottom skillet; coat with olive oil; add eggplant slices in single layer 4-6 at a time or whatever will fit in pan without crowding. Sauté the eggplant on one side until lightly browned then turn and sauté on other side until lightly browned. Transfer cooked eggplant to a plate until all is cooked.
  4. When eggplant is finished, if you want to add the squash to this dish (which is delicious), lightly toss the squash with salt and pepper to taste; sauté the squash in olive oil until lightly browned on both sides.
  5. Layer eggplant, onion, squash, sauce, 5-6 mozzarella cheese pieces, 8 basil leaves on top of the cheese. Repeat layers until casserole dish is full. Top with fresh shredded parmesan or Romano cheese.
  6. Bake, uncovered at 350Ëš for 45-50 minutes. Let stand 10 minutes before serving.

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