In summer things get really colorful on our plates! Zucchini, tomatoes, cucumbers, peppers, etc. – numerous fresh vegetables are currently in high season and enrich our kitchen. But there is one particular vegetable that is unfortunately often underestimated - the eggplant. Juicy eggplants are an integral part of oriental and Mediterranean cuisine and can be used to conjure up lots of delicious dishes. Whether stuffed, fried or as a dip – eggplants are healthy and always delicious. You don't know what you want to make for dinner again? Then you should definitely try our eggplant casserole recipes. Whether with mozzarella and tomatoes, pasta or a delicious moussaka - there is guaranteed to be something for every taste!
Italian eggplant casserole recipe “Parmigiana di Melanzane”
Pasta, pizza or onecreamy tiramisu– we love Italian cuisine! Juicy eggplants in tomato sauce and baked with plenty of mozzarella and parmesan - this eggplant casserole recipe is simply “comfort food” at its finest and is guaranteed to be a real culinary delight!
Ingredients for 6 servings:
- 700 grams of eggplants
- 1 medium onion, chopped finely
- 2 cloves of garlic, finely chopped
- 2 cans of 400 grams of diced tomatoes
- 70 grams of Parmesan, grated
- 250 grams of mozzarella, finely diced
- 1 bunch of fresh basil
- 1-2 tbsp olive oil + more for frying
- 1 teaspoon dried oregano
- A pinch of sugar
- Salt and pepper to taste
Preparation:
- Wash and clean the aubergines and cut them into slices about 0.5 cm thick.
- Salt on both sides and then let it sit for 10 minutes.
- Meanwhile, heat 1-2 tablespoons of olive oil in a large skillet over medium heat and sauté onions and garlic for 3-4 minutes.
- Add tomatoes and some basil and bring to the boil.
- Reduce heat, season with spices and simmer covered for 20 minutes.
- Rinse the eggplant slices and pat dry with kitchen paper.
- Heat a little more olive oil in a wide pan and fry the aubergines for 2-3 minutes per side until golden brown. Alternatively, you can grill them.
- Preheat the oven to 180 degrees and grease a baking dish with butter.
- Cover the base with eggplant slices, top with tomato sauce and place a few slices of mozzarella on top.
- Repeat the above step until you have incorporated all the ingredients.
- Finish with tomato sauce and sprinkle with Parmesan.
- Bake for 20-25 minutes and let cool slightly.
- And your Italian eggplant casserole is ready!
Moussaka original recipe
You don't necessarily have to fly to Greece to treat yourself to a piece of moussaka.Nice and creamy, full of flavors and super delicious - this Greek eggplant casserole with minced meat and potatoes will be your family's new favorite, we promise!
Ingredients for 4 servings:
- 450 grams of eggplants
- 900 grams of potatoes
- 1 onion, finely chopped
- 2 cloves of garlic, finely chopped
- 400 grams of diced canned tomatoes
- 500 grams of ground beef
- 200 grams tomatoes, sliced
- 2 Owner
- 100 grams of Greek hard cheese or Parmesan
- 2-3 sprigs of fresh oregano
- Olive oil for frying
- Salt and pepper
Béchamelsauce:
- 50 grams of wheat flour
- 50 Gramm Butter
- 500 ml milk
- Salt and pepper
Preparation:
- Cook potatoes in boiling salted water for 20 minutes.
- In the meantime, wash and clean the eggplants and cut them into 1 cm thick slices. Salt on both sides and let sit for 15 minutes.
- Let the potatoes cool and cut into 1 cm thick slices.
- Heat some olive oil in a pan over medium heat and fry the onions and garlic for 2-3 minutes.
- Add the minced meat and fry for 4-5 minutes, stirring constantly.
- Add tomatoes, season with spices and simmer for 5 minutes.
- Heat olive oil in another pan and fry eggplant slices for 2 minutes per side until golden brown. Drain on kitchen paper.
- For the béchamel sauce, melt the butter in a small saucepan.
- Add wheat flour and stir well.
- Pour milk into the pan and simmer with a whisk, stirring constantly, for 2-3 minutes until the sauce has thickened.
- Stir half of the cheese and the eggs into the sauce.
- Preheat the oven to 180 degrees and grease a baking dish with butter.
- Place the potatoes evenly on the base and top with the minced meat mixture.
- Arrange the eggplant and tomato slices on top and pour over the béchamel sauce.
- Finally sprinkle with remaining cheese and bake for 45-50 minutes until golden brown.
- Let the moussaka cool slightly and enjoy!
Eggplant casserole recipes with feta and tomatoes
Would you like onelight and quick dinner? Then our eggplant casserole recipe with feta is just right for you!
Ingredients:
- 600 grams of eggplants
- 1 large onion, chopped finely
- 3 cloves of garlic
- 500 grams of diced canned tomatoes
- 1 tbsp tomato paste
- 200 grams of feta cheese
- olive oil
- Fresh basil, chopped finely
- Salt and pepper
Preparation:
- Preheat the oven to 200 degrees.
- Wash the eggplant and cut into 5 mm thick slices.
- Place the eggplant slices on a baking tray and brush both sides with a little olive oil.
- Bake for 15 minutes.
- In the meantime, heat some olive oil in a pan and fry the onions and garlic for 3-4 minutes.
- Add tomato paste and stir in.
- Add diced tomatoes to the pan, season with spices and simmer for 15 minutes.
- Arrange the eggplant slices in a baking dish and pour the sauce over them.
- Spread diced feta on top and bake for 15-20 minutes until golden brown.
- And your vegetarian eggplant casserole with feta is ready!
Eggplant casserole recipes: pasta gratinated with eggplant
Eggplant casserole recipes are always a real treat! Super creamy, cheesy and full of flavor - we can't get enough of this baked pasta.
Ingredients:
- 900 grams of eggplant
- 1 medium onion, chopped finely
- 3 cloves of garlic, finely chopped
- 800 grams tomatoes, seeded and diced
- 50 grams of tomato paste
- 450 Gramm Ricotta
- 100 Gramm Cheddar
- 200 Gramm Parmesan
- 350 Gram Macaroni
- 60 ml olive oil
- Some fresh basil, chopped finely
- A pinch of sugar
- Salt and pepper
Preparation:
- Preheat the oven to 200 degrees and line a baking tray with baking paper.
- Wash the eggplants and cut them into thin slices. Brush with olive oil and bake for 30 minutes.
- Cook pasta al dente according to package instructions.
- Heat remaining olive oil in a large pan and saute onions and garlic for 2-3 minutes.
- Add tomatoes, tomato paste, sugar and spices and simmer for 15 minutes.
- Stir the ricotta and some fresh basil into the sauce and mix well.
- Add the eggplant and pasta and stir.
- Pour the mixture into the baking dish and sprinkle with Parmesan and Cheddar cheese.
- Bake the eggplant casserole for 30 minutes and enjoy!
