Ingredients with Measurements:
- 2 large eggplants, sliced into rounds
- 1/4 cup olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 can diced tomatoes (14.5 oz)
- 1/4 cup tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
Special equipment needed:
- Large baking dish (9x13 inch)
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Brush the eggplant slices with olive oil and place them on a baking sheet. Roast in the oven for 20 minutes, or until tender.
3. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
4. Add the red bell pepper, diced tomatoes, tomato paste, oregano, basil, salt, and black pepper. Simmer for 10 minutes.
5. In the baking dish, layer half of the roasted eggplant slices. Top with half of the tomato sauce and half of the crumbled feta cheese. Repeat with the remaining eggplant slices, tomato sauce, and feta cheese.
6. Bake in the oven for 25 minutes, or until the cheese is melted and bubbly.
7. Garnish with chopped parsley and mint before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 55 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 6 servings
Nutritional information:
- Calories: 231
- Fat: 16g
- Carbohydrates: 17g
- Protein: 7g
Substitutions for ingredients:
- Instead of feta cheese, you can use goat cheese or ricotta cheese.
- If you don't have fresh parsley and mint, you can use dried herbs.
Variations:
- Add sliced zucchini or yellow squash to the casserole for extra vegetables.
- Use ground beef or lamb in the tomato sauce for a meaty version of the casserole.
Tips and tricks:
- To make the eggplant slices more tender, sprinkle them with salt and let them sit for 30 minutes before roasting.
- You can make the tomato sauce ahead of time and assemble the casserole later.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the casserole on a large platter and garnish with fresh herbs.
Garnishes:
- Chopped parsley and mint
Pairings:
- Serve with a side salad or crusty bread.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Hummus and pita bread
Troubleshooting advice:
- If the eggplant slices are too tough, try salting them before roasting to draw out excess moisture.
Food safety advice:
- Make sure to cook the eggplant and tomato sauce thoroughly to avoid any foodborne illnesses.
Food history:
- Eggplant is a staple ingredient in Mediterranean cuisine, and this casserole is a classic dish in many countries in the region.
Flavor profiles:
- This casserole is savory and slightly tangy from the tomato sauce, with a creamy and salty flavor from the feta cheese.
Serving suggestions:
- Serve the casserole hot, straight out of the oven.
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