Eggplant casserole

Here's a delicious eggplant casserole recipe that's both hearty and flavorful:

Eggplant Casserole

Ingredients:

• 2 medium eggplants, sliced into rounds
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes (with juices)
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese (or your favorite cheese)
• 1/2 cup grated Parmesan cheese
• 1 cup breadcrumbs (optional for topping)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Olive oil

Instructions:

1. Preheat the oven to 350°F (175°C).

2. Prepare the eggplant: Sprinkle the eggplant slices with salt and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry with a paper towel.

3. Sauté the vegetables: In a large skillet, heat a bit of olive oil over medium heat. Add the chopped onion and garlic, cooking until the onion is translucent. Add the diced tomatoes, marinara sauce, oregano, basil, salt, and pepper. Let it simmer for about 5-10 minutes.

4. Cook the eggplant: In the same skillet, add more olive oil if needed, and sauté the eggplant slices until they are tender and lightly browned, about 5-7 minutes.

5. Layer the casserole: In a greased 9x13-inch baking dish, layer half of the sautéed eggplant, followed by half of the tomato sauce mixture. Sprinkle with half of the mozzarella cheese. Repeat the layers with the remaining eggplant, sauce, and mozzarella. Top with grated Parmesan cheese and breadcrumbs if using.

6. Bake: Bake for about 30-35 minutes, or until the cheese is melted and bubbly and the top is golden.

7. Serve: Let it cool for a few minutes before slicing. Enjoy your eggplant casserole!

This dish is a great way to enjoy eggplant and makes a wonderful vegetarian main course.