This Mushroom and Eggplant Casserole is a hearty, vegetarian dinner idea that’s full of bold flavors and nutritious ingredients. Packed with meaty mushrooms, tender eggplant, and a creamy yet healthy sauce, this dish is perfect for family dinners or meal prep. It’s satisfying, comforting, and surprisingly easy to make!
Recipe Tips and Tricks
- Pre-salt the eggplant: Salting the eggplant slices before cooking helps remove excess bitterness and ensures they turn out tender.
- Don’t skip the sauté: Sautéing mushrooms beforehand deepens their flavor and prevents them from releasing too much water in the casserole.
- Layer strategically: Start with a thin layer of sauce to prevent sticking, and alternate eggplant slices and mushrooms for even flavor distribution.
- Cheese alternatives: Use dairy-free cheese or nutritional yeast for a vegan version.
- Let it rest: Allow the casserole to rest for 10 minutes after baking to make slicing easier and enhance the flavors.
Why You’ll Love This Recipe
This Mushroom and Eggplant Casserole brings together the earthiness of mushrooms, the mild sweetness of roasted eggplant, and a flavorful sauce that ties it all together. It’s a perfect choice for those looking to enjoy a healthier comfort food that doesn’t skimp on taste. Whether you’re vegetarian, gluten-free, or simply trying to add more veggies to your diet, this dish has something for everyone. The recipe is versatile, allowing you to experiment with your favorite ingredients or adapt it to what you have on hand. Plus, the casserole’s warm, bubbly, cheesy topping makes it irresistible!
Mushroom and Eggplant Casserole
A healthy Mushroom and Eggplant Casserole that’s comforting, flavorful, and perfect for family dinners or meal prep.
Ingredients
- 2 medium eggplants, sliced into ½-inch rounds
- 16 oz (450 g) mushrooms, sliced
- 2 cups marinara sauce
- 1 ½ cups shredded mozzarella cheese (or plant-based cheese)
- ½ cup grated Parmesan cheese (optional)
- 1 cup breadcrumbs (optional)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt (divided)
- ½ teaspoon black pepper
- Fresh basil or parsley for garnish
Instructions
- Prepare the Eggplant: Slice the eggplants and sprinkle both sides with salt. Place them on a paper towel-lined tray for 15 minutes to release moisture. Pat dry with paper towels.
- Cook the Mushrooms: Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté the mushrooms with garlic until golden brown, about 5-7 minutes. Season with salt and pepper. Set aside.
- Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
- Layer the Casserole: Spread a thin layer of marinara sauce at the bottom of the dish. Add a layer of eggplant slices, followed by sautéed mushrooms, mozzarella, and a sprinkle of Parmesan. Repeat layers until ingredients are used, finishing with a layer of cheese and breadcrumbs if desired.
- Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes or until the cheese is golden and bubbly.
- Rest and Serve: Let the casserole rest for 10 minutes before slicing. Garnish with fresh basil or parsley and enjoy!
Notes
- The casserole pairs well with a side salad or crusty bread.
- Adjust salt based on the saltiness of your marinara sauce and cheese.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 325Total Fat 14gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 7gCholesterol 23mgSodium 1168mgCarbohydrates 40gFiber 7gSugar 12gProtein 13g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredient Notes
- Eggplant: Use firm, medium-sized eggplants with smooth skin for the best texture. Pre-salting them removes bitterness and prevents them from becoming soggy.
- Mushrooms: Cremini or button mushrooms work great for a mild flavor, but you can use shiitake or portobello mushrooms for a more robust, umami kick.
- Cheese: Mozzarella adds creaminess, while Parmesan or Gruyère enhances the savory profile. Substitute with plant-based cheese for a vegan option.
- Tomato sauce: A good-quality marinara or homemade tomato sauce brings freshness and balances the richness of the dish.
- Herbs: Fresh basil, thyme, or parsley add brightness, but dried Italian seasoning works well in a pinch.
- Breadcrumbs: Optional for topping, but they add a delightful crunch. Use gluten-free breadcrumbs if needed.
Variations and Substitutions
- Protein Boost: Add cooked lentils, chickpeas, or tofu between the layers for added protein.
- Vegan Option: Replace the cheese with cashew cream, nutritional yeast, or vegan cheese.
- Grain-Free: Skip the breadcrumbs or use almond flour as a crunchy topping alternative.
- Add Greens: Include spinach, kale, or zucchini slices for an extra dose of veggies.
- Spice It Up: Sprinkle some red pepper flakes or smoked paprika for a subtle kick.
- Different Cheeses: Experiment with ricotta, feta, or even goat cheese for unique flavors.
Storage Options
- Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes or microwave for quick serving.
- Freezer: Freeze fully assembled but unbaked casserole for up to 2 months. Thaw overnight in the fridge before baking.
- Meal Prep: Assemble in individual baking dishes for portioned meals you can reheat as needed.
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