Eggplant and Tomato- Cheese Casserole

This iEggplant and Tomato-Cheese Casserole s a quick, easy- baked dish for any day. Put together in layers : eggplants, tomatoes, onions, asparagus, cheese, breadcrumbs, heavy cream and tomato sauce. Cover and bake in the oven. You’ll have a hearty, cheesy flavorful vegetable casserole in a few minutes. Serve this with rice or a good loaf of bread. This dish serves 2 to 4.

Course: Dinner, Lunch, Vegetables

Cuisine: American, Asian

Keyword: Eggplant Tomato Casserole

Servings: people

Calories: 880kcal

Author: Elizabeth Ann Quirino

Equipment

Oven-proof Casserole Pan: 9 x 11 inches or 8 x 8 inches

Ingredients

3 whole Asian eggplants sliced thin, enough to total 2 and 1/2 cups ; or use 1 whole aubergine
2 whole large salad tomatoes sliced
1 whole onion sliced
1 cup breadcrumbs
1 teaspoon salt
1 teaspoon ground black pepper
3/4 cup heavy cream
1/2 cup tomato sauce
1 1/2 cups grated cheddar cheese
1 cup sliced asparagus washed, ends trimmed; cut into 1-inch pieces

Instructions

Preheat the oven to 350 F degrees.
Grease a baking pan with cooking spray or brush the bottom and sides with a little vegetable oil.
Add the salt and pepper to the breadcrumbs in a small bowl and mix well.
Layer the vegetables in this order : Sliced eggplants, tomatoes, asparagus, onions, seasoned breadcrumbs. Then repeat the layers till baking dish is filled to the top.
Pour the heavy cream and tomato sauce on the layered vegetables. No need to stir. It will all blend when it’s baking.
Sprinkle the seasoned breadcrumbs and grated cheese on top. Cover the entire casserole with aluminum foil.
Bake at 350 F degrees for 30 minutes. Serve hot with boiled rice or bread.
Cook’s Comments: If Japanese eggplants are not available, use the larger aubergines. You may add other vegetables like green beans, broccoli, cauliflower, red or green peppers or any in season. If preferred, you may add a few tablespoons of cooked ground beef or pork between the vegetable layers. This will make the dish meatier and heartier.

Nutrition