Vegetarian Eggplant Casserole Recipe

Name: Vegetarian Eggplant Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-3 None eggplants, sliced lengthwise; 6 tbsp olive oil; 1 clove garlic, chopped; 1/2 cup breadcrumbs; 2 stems parsley, coarsely chopped; 3 sprigs thyme, chopped; 4 tbsp basil pesto; 1 cup mozzarella, sliced; 2 None eggs, beaten; 1 1/8 cups ricotta cheese; 1/4 cup Parmesan, grated

Servings: persons

2-3 None eggplants, sliced lengthwise
6 tbsp olive oil
1 clove garlic, chopped
1/2 cup breadcrumbs
2 stems parsley, coarsely chopped
3 sprigs thyme, chopped
4 tbsp basil pesto
1 cup mozzarella, sliced
2 None eggs, beaten
1 1/8 cups ricotta cheese
1/4 cup Parmesan, grated

1
Preheat oven to 425u00b0F. Spread parchment paper in a baking tray. Place eggplant slices on tray and drizzle with 2 tbsp oil. Bake 15-20 mins, turning once. Remove from oven and reduce temperature to 375u00b0F.
2
Heat 4 tbsp oil in a pan. Saute garlic and breadcrumbs, then stir in herbs. Remove from heat.
3
Grease a baking dish and line with 1 layer of eggplant slices. Season. Layer with pesto and ricotta. Cover with a layer of mozzarella slices. Pour the beaten eggs over the top.
4
Continue to layer remaining eggplant, pesto, ricotta and mozzarella. Finish with a layer of eggplant. Sprinkle lasagna with breadcrumbs and Parmesan and bake for 30-40 mins. Serve garnished with parsley.

577

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2-3 None eggplants, sliced lengthwise, 6 tbsp olive oil, 1 clove garlic, chopped, 1/2 cup breadcrumbs, and more.

Yes, Vegetarian Eggplant Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetarian Eggplant Casserole

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