Eggplant Casserole
Ingredients
The eggplant
-
2
lb
Eggplant (sliced into 1/4-inch-thick circles)
-
3
tbsp
Olive oil
-
½
tsp
Sea salt
-
¼
tsp
Black pepper
The filling
-
1
tbsp
Olive oil
-
1
large
Onion (diced)
-
1
large
Bell pepper (diced)
-
8
cloves
Garlic (minced)
-
1
15-oz can
Chickpeas (drained, rinsed, and dried)
-
1
15-oz can
Petite diced tomatoes (drained)
-
1½
tbsp
Italian seasoning
-
1
tsp
Sea salt
-
¼
tsp
Black pepper
The cheese layer
-
8
oz
Mozzarella cheese (shredded; ~2 cups)
Instructions
- Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.
- Brush the eggplant slices with olive oil and season with salt and pepper, then roast for 20-25 minutes until soft.
- In a large skillet, heat olive oil over medium heat, add onions and bell peppers, and cook until soft and starting to brown.
- Add minced garlic and cook until fragrant, then stir in chickpeas, diced tomatoes, Italian seasoning, salt, and pepper, simmering for about 2 minutes.
- In a baking dish, layer roasted eggplant, half of the filling, and shredded mozzarella. Repeat the layers.
- Bake for about 10 minutes until the cheese melts, then broil for 2-4 minutes until golden brown.
Nutrition Facts (estimated)
Servings
6
Calories
356
Total fat
17.3g
Total carbohydrates
35.7g
Total protein
17.9g
Sodium
0mg
Cholesterol
0mg
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