Mediterranean Eggplant (Aubergine) Casserole

Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

This is very tasty, do not freeze, the eggplant disappears.

Ingredients Nutrition

Directions

  1. Prepare a cookie sheet with fat free cooking spray and set aside.
  2. Mix bread crumbs with 2 tablespoons of parmesan cheese.
  3. Beat egg whites with 1/2 teaspoons.
  4. salt.
  5. Dip eggplant slices in egg whites, coat with seasoned bread crumbs.
  6. Place eggplant slices on prepared cookie sheet.
  7. You will have 2 different batches.
  8. Spray eggplant slices with cooking spray, set aside.
  9. In a nonstick skillet heat oil over medium heat, add onion and garlic.
  10. Cook until softened.
  11. Add oregano, 1 teaspoons.
  12. salt and pepper.
  13. Cook for one minute.
  14. Add tomatoes, increase heat to high and cook until thickened, about 10 to 12 minutes.
  15. Remove from heat and add basil.
  16. Broil eggplant slices, 1 batch at a time for 3 to 5 minutes per side, until brown.
  17. Preheat oven to 425 degrees.
  18. Layer eggplant slices in a 1 1/2 quart baking dish.
  19. Top with tomato mixture and sprinkle with mozzarella cheese and remaining parmesan cheese.
  20. Bake uncovered until cheese is bubbly, 10 to 15 minutes.

Reviews

(3)
Most Helpful

Not Impressive

Loony October 20, 2001

OK so i did change a few things around, i couldn't understand how the vegetables that i chopped were going to make a sauce. It didn't happen so i just added a little low sodium pasta sauce to thicken it and that did the trick. I also used fat free parmesan and reduced fat mozzarella to cut fat and calories. It was delicious and breading then broiling the eggplant is genius, i have been trying to make a casserole out of eggplant for a while and couldn't figure out how to make it stay together. The key to this is the broiling of the eggplant - even my boyfriend ate this up and might i just add that it reheats great. Thank you so much!!

Quistis145 September 24, 2007

Lovely dish. I'm a big fan of eggplant, and this is a wonderful, nutritionally-sound way to prepare it. I cubed and salted 1 large eggplant (about 1 pound), and let it drain for a half hour or so. A 1.75-pound (794 grams) can of peeled crushed tomatoes served as a great substitute for fresh tomatoes. Toasted whole wheat bread pulverized in the food processor with garlic powder, onion powder, dried basil, and black pepper was a great substitute for seasoned bread crumbs, which I didn't have on hand. This fit perfectly in a 9x13x2" baking pan. Wonderful with fresh flat-leaf parsley added to the sauce along with the fresh basil, and served over capellini pasta. Thanks very much for posting this.

Heather U. August 23, 2004

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