vegetarian eggplant casserole

This casserole is full of the best that summer has to offer - eggplant, fresh herbs, mushrooms, tomatoes, and bell peppers. It's topped with cheese and baked until bubbling hot. 

Eggplant Casserole

butter

olive oil

onion,

garlic cloves,

yellow pepper, diced

portabello mushroom caps, sliced into bite-sized pieces

tomatoes,

parsley,

basil,

thyme

vegetable oil

eggplants,

salt

flour

Parmesan cheese

mozzarella,

Preheat the oven to 375°F. Coat a 2 1/2-quart casserole dish with cooking spray.

In a large skillet heat the butter and olive oil over medium-low heat. Add in the onions and cook for 3 minutes or so (don&#8217;t let them brown). Add in the peppers and garlic and continue to cook for an additional 3 minutes. Add in the mushrooms and cook them until they start to release their moisture (about 3 to 4 minutes). Finally, add in the tomatoes and herbs and allow to simmer for a couple of minutes. Remove the mixture to a large bowl and set aside.

In the same skillet, heat the vegetable oil and then add the eggplant and salt. Allow the eggplant to cook until it&#8217;s browned, stirring frequently. Once lightly browned add in the flour and stir. Add the tomato mixture and stir everything together and bring it to a simmer.

Spoon in 1/3 of the vegetable mixture into the prepared baking dish. Top it with some Parmesan cheese and a few slices of mozzarella. Spoon more of the veggies on top of the cheese followed by more cheese. Spoon in the last of the mixture and top it all of with a layer of cheese on top.

Bake the casserole for 30 minutes. Allow the casserole to stand a few minutes before serving.

This looks amazing!  I would like to make up a double batch (bumper crop of eggplant) and freeze it.  Have you tried freezing it?  Thank you.

It freezes very well if you have a sealer machine. You know you take the finished casserole, you put it in a machine approved plastic(it comes with the machine), then slide the opened end into the sealer. The machine will pull moisture out and seal. You don’t want to pull all the moisture out. The sealing preserves the vegetables integrity. Then freeze. I love this recipe because eggplant is my favorite vegetable. Believe it or not, there are not a lot of recipes that call for eggplant. Then when you want it’s ready and waiting. I do a double batch so I can have another meal. I suggest letting the casserole thaw and bake in the oven. Turn oven on to 400 degrees for 20 minutes. Once oven is heated turn oven down to 350 degrees. Bake 20-30 minutes depending on you oven. Remember the casserole is already cooked. You don’t want to over cook. I enjoyed making this recipe!

Great recipe, easy to make, and got plenty of compliments. I added pepper flakes since everyone in my family likes the extra kick. After seconds all around, everything disappeared.

My blind 96 year young sister made this and I  ❤️  🍆 but since i live By my self I never make it

I used a banana pepper instead of a yellow pepper bc that’s what I had on hand. It’s baking now, so I can’t honestly comment on taste. But the smells are amazing! My only question is the cook time. 30 min? or 60 min? Both were posted.

This casserole is delicious! I didn’t have any mushrooms and it was still amazing! My vegetarian daughter and vegan daughters loved it as well. I just put vegan cheese on her part of the casserole. I will definitely be making this again with mushrooms. And doubling it for leftovers! Thank you for sharing!

This dish smelled delicious as it was baking. I've just taken it out of the oven and couldn't wait so I took a bite. It's delectable! Thanks for this recipe.

I absolutely loved this recipe. Eggplant is a favorite of mine so I’m always looking for new recipes. 
This was a hit with me and hubby’ served as a mane course. I just delighted I have left overs for another meal‼️

Amazing recipe. I added spinach, jalapeño and pasta sauce

Melt-in-your-mouth eggplants, creamy ricotta, parmesan and tomato sauce come together in this delicious meatless eggplant casserole that just screams summer. It's vegetarian and gluten-free!&nbsp;

Ricotta Eggplant Casserole

eggplants

olive oil spray

tomato passata (or marinara)

oregano leaves (chopped)

basil leaves (chopped)

ricotta cheese (400 g)

eggs

sea salt and pepper

Preheat oven to 430F ( 220C).

Remove eggplants' ends and slice them thinly lengthwise (about 5 millimetres or 0.2 inches thick).&nbsp;

Arrange eggplant slices on a baking sheet lined with parchment paper. You may need to use two baking sheets or bake eggplants in two batches depending on the size of your oven.

&nbsp;Spray with olive oil and season with salt and freshly cracked pepper. Bake for 25 minutes then remove from the oven and set aside. They will look a bit dry, it's normal (but they will actually be super tender).

In a bowl, combine tomato passata, 1 tablespoon of oregano and 2 teaspoons of basil.

In another bowl, mix together ricotta, 1 cup parmesan, eggs and the remaining oregano (1 tablespoon). Set aside.

In a 9×13' (23×33 cm)baking dish, arrange one layer of eggplant, one layer of tomato sauce and one layer of cheese mixture. Repeat with another layer of eggplant, tomato sauce and finish with cheese mixture. Sprinkle with remaining parmesan (1/2 cup).

&nbsp;Bake at 430F - 220C for 30 minutes or until cheese is golden brown. Please note that all ovens are different: keep an eye on the casserole and if it starts browning too much, reduce the oven temperature to 355F (180C).

Remove from the oven, cool slightly and then slice.

https://content.jwplatform.com/videos/w4cIJ1Yl.mp4

Melt-in-your-mouth eggplant, ricotta, parmesan and tomato sauce come together in this delicious meatless casserole that screams summer. Vegetarian and gluten free!

Eggplant Ricotta Casserole Blog

This cheesy Vegan Eggplant Casserole is a satisfying one pot meal that’s loaded with vegetables and covered with delicious cashew sauce. Its easy and perfect for all year round. Serve it as the main dish or as a side, its beautiful to present to your guests as well.

Vegan Eggplant Casserole

eggplant ((round slices))

black pepper

oregano

tsp parsley

cashew nuts ((soaked

nutritional yeast

tsp minced garlic

tsp salt

tsp crushed black pepper

unsweetened dairy free milk

onions

carrots

red bell pepper

cilantro

preheat

Preheat oven at 400-degree Fahrenheit and grease a large rectangular /square baking dish.

roast

Place the sliced eggplants preferably in a single layer (avoid stacking). Sprinkle ¾ tsp salt evenly followed by black pepper, oregano and parsley. Place it in the middle rack of the oven and bake it for only 10 minutes.

blend

In the meanwhile, combine all the cashew sauce ingredients in a blender and blend it smooth. Keep it aside.

spread

Take out the baked eggplant and keep the oven on. Evenly spread onions, carrots and red bell pepper on the baked eggplants.

bake

Cover the top evenly with cashew sauce by spreading it evenly with a spatula. Place it again in the middle rack of the oven and bake it for 20 minutes or until the sides starts to brown.

garnish

Turn it off and take it out. Immediately, garnish with cilantro and let it cool down a bit (2-3 minutes at room temperature) so it’s easier to handle. This helps in firming up the sauce a bit as well. divide it into 6 servings and scoop it from the bottom to serve.

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Eggplant Casserole

Ricotta Eggplant Casserole

Ricotta Eggplant Casserole

Vegan Eggplant Casserole

Top 4 vegetarian eggplant casserole recipes from across the web

The most viewed vegetarian eggplant casserole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Eggplant Casserole

Ricotta Eggplant Casserole

Ricotta Eggplant Casserole

Vegan Eggplant Casserole

The most viewed vegetarian eggplant casserole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine