Savory Eggplant and Cheddar Bake
This Savory Eggplant and Cheddar Bake is a delectable twist on traditional casseroles, effortlessly combining layers of flavor and texture. With rich crushed tomatoes, tender sautéed vegetables, and a hint of aromatic herbs, this dish will warm you from the inside out during the cooler months. The crusty breadcrumbs provide a lovely contrast to the creamy cheese topping, making each bite satisfying and hearty. Perfect for a comforting family dinner or a special gathering, this casserole is a fantastic vegetarian option that even meat lovers will appreciate.
4
Servings
255
Calories
10
Ingredients
Ingredients
Italian eggplant
1 large (peeled and sliced)
Onion
1 large (peeled and chopped)
Crushed tomatoes
1 (28 ounce) can (no additional prep needed)
Dry whole wheat bread
3 slices (cut into cubes)
Dried rosemary
1 teaspoon (rubbed)
Rubbed sage
1 teaspoon (no additional prep needed)
Olive oil
2 tablespoons (divided use)
Salt
to taste (no additional prep needed)
Pepper
to taste (no additional prep needed)
Old cheddar cheese
200 g (grated)
Instructions
1
Start by peeling the eggplant and slicing it into 1 cm thick rounds. Arrange the slices in a single layer on a plate, sprinkling them generously with salt. Top with another plate and place a weight on top to ensure even pressing. Let it sit for 30 minutes to 1 hour to draw out excess moisture.
2
While the eggplant is draining, prepare the other ingredients. Cut the slices of bread into small cubes and set aside. Peel and chop the onion finely.
3
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the bread cubes, rosemary, and sage to the skillet, sautéing them until they're golden brown and crisp. Transfer the toasted bread to a small lasagna pan.
4
After the eggplant has drained, rinse the slices under cold water and gently squeeze them to remove excess moisture. Cut the drained eggplant into 1 cm cubes.
5
In the same skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté for a few minutes until translucent. Add the cubed eggplant and cook until tender, stirring occasionally.
6
Once the eggplant is softened, pour in the crushed tomatoes and season with salt and pepper. Simmer the mixture for about 5 minutes to allow the flavors to meld.
7
Combine the eggplant and tomato mixture with the toasted bread in the lasagna pan, stirring to mix everything evenly. Spread it out into an even layer.
8
Sprinkle the grated cheddar cheese generously over the top of the casserole.
9
Preheat your oven to 350°F (175°C). Bake the casserole for 30 minutes, or until the cheese is melted and bubbly, and the top is lightly golden.
10
Once baked, remove from the oven and let it cool slightly before serving. Enjoy your Savory Eggplant and Cheddar Bake!
Nutrition Information
14g
Fat
21g
Carbs
10g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Savory Eggplant and Cheddar Bake?
It is a vegetarian casserole featuring layers of Italian eggplant, crushed tomatoes, aromatic herbs like rosemary and sage, and a hearty topping of melted cheddar cheese and toasted bread cubes.
Is this recipe suitable for vegetarians?
Yes, this dish is a fantastic vegetarian option that uses cheese and vegetables as its primary components.
How many servings does this recipe provide?
This recipe makes 4 servings.
How many calories are in one serving?
Each serving contains approximately 255 calories.
What are the nutritional facts for fat and protein?
Each serving provides 14g of fat and 10g of protein.
What is the carbohydrate count per serving?
There are 21g of carbohydrates per serving.
Why do I need to salt the eggplant before cooking?
Salting the eggplant slices and letting them sit for 30 to 60 minutes helps draw out excess moisture, ensuring the casserole isn't watery.
What type of eggplant is recommended?
The recipe calls for one large Italian eggplant.
How thick should I slice the eggplant rounds?
The eggplant should be sliced into rounds approximately 1 cm thick.
What kind of bread should I use for the topping?
The recipe specifies 3 slices of dry whole wheat bread, cut into small cubes.
Which herbs are used to season the dish?
The dish is seasoned with 1 teaspoon of rubbed dried rosemary and 1 teaspoon of rubbed sage.
What type of cheese is used in this bake?
The recipe uses 200g of grated old cheddar cheese for a rich, sharp flavor.
What is the oven temperature for baking?
Preheat your oven to 350%F (175%C).
How long does the casserole need to bake?
The casserole should bake for 30 minutes, or until the cheese is melted and bubbly.
What size of crushed tomatoes is required?
You will need one 28-ounce can of crushed tomatoes.
How much olive oil is used in the recipe?
A total of 2 tablespoons of olive oil is used, divided between toasting the bread and cooking the vegetables.
What should I do with the eggplant after it has finished draining?
Rinse the slices under cold water, gently squeeze to remove moisture, and then cut them into 1 cm cubes.
How do I prepare the bread cubes?
Saut&e the cubes in olive oil with rosemary and sage until they are golden brown and crisp before adding them to the lasagna pan.
What kind of baking dish is best for this recipe?
The instructions recommend using a small lasagna pan.
How long should the tomato and eggplant mixture simmer?
Simmer the eggplant and tomato mixture for about 5 minutes to allow the flavors to meld.
Do I need to peel the onion?
Yes, the recipe specifies one large onion, peeled and finely chopped.
Can I use fresh herbs instead of dried?
While the recipe calls for dried rosemary and rubbed sage, you could likely substitute fresh herbs, though the flavor intensity may vary.
Is this a good meal for the fall season?
Yes, it is specifically tagged as a fall recipe and described as a comforting dish for cooler months.
How is the final layer of the casserole assembled?
Combine the eggplant and tomato mixture with the toasted bread in the pan, spread it evenly, and sprinkle the grated cheddar on top.
What is the preparation for the eggplant cubes?
They are saut&eed in a skillet with onions until tender before being mixed with tomatoes.
Does the recipe require salt and pepper?
Yes, salt is used for draining the eggplant and for seasoning the final tomato mixture along with pepper.
Is this dish considered a one-dish meal?
Yes, it is tagged as a one-dish meal, making it convenient for family dinners.
How do I know when the bake is ready to serve?
The top should be lightly golden and the cheese should be bubbling.
Should the bake be served immediately?
The recipe recommends letting it cool slightly after removing it from the oven before serving.
What texture does the bread provide?
The toasted bread cubes provide a crusty contrast to the creamy cheese and tender vegetables.