High-Protein Eggplant Casserole Recipe May Make You Daydream (8 Ingredients) by Ann Marie G. Halstead

Are you questioning the cheddar cheese in this eggplant casserole recipe? Don't! This easy vegetarian eggplant casserole recipe is a twist on the classic Italian eggplant Parmesan recipe.

Quick and easy, this tasty Mediterranean Diet-inspired eggplant casserole recipe is a great option for Meatless Monday or any day of the week. All you'll need to make this gluten-free eggplant recipe is eggplant, tomato sauce, Italian seasoning, fresh tomatoes, onion, olive oil, cheddar cheese and Parmesan cheese.

Photo credit: all photos under license from BigStock

Serve this quick high-protein and high-fiber eggplant dish for dinner with a salad or a side of pasta. (Check out the health benefits of fiber and the health benefits of protein.) This casserole recipe may turn even those who say they don't like eggplant into believers. 

I bet you'll still be daydreaming about this eggplant casserole days later (and planning the day to make it again).

Cuisine: American / Italian / Mediterranean 
Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour and 10 minutes
Servings: 6

Ingredients

• 1 eggplant, peeled and cut into slices
• 15 ounces (1 can) tomato sauce
• 1 teaspoon Italian seasoning
• 1 large tomato, sliced
• 1 onion, sliced
• 2 tablespoons olive oil
• 1 cup grated cheddar cheese
• 1/4 cup grated Parmesan cheese

Here's how to make it:

1. Put the sliced eggplant into a colander. Sprinkle with salt and let it sit for about 30 minutes. Rinse, drain and pat the eggplant dry with paper towels. (Why sprinkle the eggplant with salt? Doing so draws out excess moisture from the vegetable, which increases flavor.)
2. Combine the tomato sauce and Italian seasoning. Set aside. 
3. Put a layer of eggplant in the bottom of a casserole dish. Top with some of the tomato, onion and tomato sauce. Add another layer. Drizzle with the olive oil. Cover with foil and bake in a preheated 450-degree F oven for about 20 minutes. 
4. Remove the casserole from the oven. Top with cheddar and Parmesan cheese. Bake another 10 minutes or until cheese is melted. (Try this recipe with your favorite cheese. Gruyere, fontina, asiago, mozzarella and colby-jack all would be great options.) Store any leftovers in an airtight container and reheat in the microwave.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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