Baked Eggplant Casserole with Red Pepper and Tomato Sauce

This baked eggplant casserole is a delightful blend of tender eggplants layered with a rich, homemade red pepper and tomato sauce. It's a comforting dish that balances the creamy texture of eggplants with the robustness of roasted almonds and cheeses. Infused with aromatic spices, the dish is finished with a crisp topping of breadcrumbs and nuts for added texture. The casserole captures the essence of Mediterranean cuisine, making it a perfect dish for a family dinner or a special gathering. With its vivid colors and inviting aroma, this casserole not only satisfies the taste buds but also presents beautifully on the dinner table. Whether you're a seasoned cook or a beginner in the kitchen, this recipe offers a rewarding cooking experience. The accompanying sauce is a standout, combining sweetness and acidity to complement the earthy flavors of the eggplants. For a meatless meal that's bursting with flavor, this eggplant casserole is an excellent choice. Enjoy it warm, accompanied by your favorite sides!

Ingredients

Main Ingredients

• 2 medium-sized eggplants, sliced into 1 cm thick pieces
• 6 tablespoons olive oil
• Pinch of salt
• 1/2 cup grated Džiugas cheese
• 4 tablespoons grated Džiugas cheese
• 1 cup breadcrumbs
• 1/3 cup crushed roasted almonds
• Pinch of pepper

Sauce

• 2 red bell peppers (stems removed, seeds removed)
• 2 large tomatoes
• 1/2 cup water
• 2 teaspoons sugar
• 2 tablespoons butter (room temperature)
• 2 tablespoons olive oil
• Pinch of salt
• Pinch of freshly ground pepper

Preparation Time

Total Time: 130 minutes (including prep and cook time)

Step-by-Step Instructions

1. Start with the Sauce: Begin by finely chopping the red peppers and tomatoes. Place them in a medium-sized pot. Add half a cup of water and heat until the mixture begins to boil. Stir in a pinch of salt, freshly ground pepper, and sugar.
2. Simmer the Vegetables: As the mixture starts bubbling, reduce the heat and let the vegetables simmer for about 25 minutes, stirring every 5 minutes. Add more water if necessary during the process.
3. Blend the Sauce: After 25 minutes, when approximately half the liquid has evaporated, stop cooking. Use an electric blender to blend the mixture until smooth. Add butter and olive oil, blend again, and set aside.
4. Prepare the Eggplants: Preheat your oven to 220°C (428°F). Line a baking sheet with parchment paper and drizzle with 2 tablespoons of olive oil.
5. Season and Roast the Eggplants: Arrange the eggplant slices in a single layer on the baking sheet. Sprinkle with salt and pepper. Flip them over, season again, and drizzle with 1 tablespoon of olive oil.
6. Bake the Eggplants: Place the baking sheet in the preheated oven and roast until the eggplants are golden brown, about 15-20 minutes. Keep an eye on them to prevent burning. Remove the eggplants from the oven, flip them, and roast for an additional 15 minutes.
7. Reduce Oven Temperature: Lower the oven temperature to 200°C (392°F).
8. Prepare the Topping: Mix the breadcrumbs with half a cup of grated Džiugas cheese, crushed almonds, and the remaining three tablespoons of olive oil. Season with salt and pepper.
9. Assemble the Casserole: Lightly grease a baking dish with a small amount of the sauce. Sprinkle with two tablespoons of Džiugas cheese, then place a layer of roasted eggplants.
10. Layer the Ingredients: Spread a layer of sauce over the eggplants, followed by a layer of the breadcrumb mixture. Repeat the layers, ending with sauce and a final sprinkle of two tablespoons of Džiugas cheese.
11. Bake the Casserole: Bake until the casserole is bubbling and the top is golden brown, approximately 25 minutes. Remove from the oven and let it stand for 5 minutes before slicing and serving.

Tips

• For a creamier sauce, add a splash of cream during the blending process.
• Substitute almonds with walnuts or pine nuts if preferred.
• Monitor roasting carefully to avoid overcooking the eggplant slices, which may lead to a mushy texture.

Nutritions

• Calories: Approximately 350 per serving
• Proteins: 10g
• Fats: 25g
• Carbs: 30g

Variations

• For a vegan version, replace cheese with nutritional yeast or your favorite vegan cheese.
• Add extra veggies, like zucchini or mushrooms, for more variety.
• Spice it up with a pinch of red chili flakes or cayenne pepper in the sauce.

Serving Suggestions

• Serve with a fresh green salad dressed with lemon vinaigrette.
• Complement with a side of crusty bread to soak up the flavorful sauce.

Best Places

1. Traveler Cafe - Known for exquisite Mediterranean dishes in a cozy setting.
   Location: 123 Culinary St., Athens, Greece.

2. Taste of Arabia - Offers a blend of Middle Eastern and European flavors.
   Location: 456 Gourmet Ave., Istanbul, Turkey.

3. Mediterranean Delights - Famous for its fresh and vibrant vegetarian options.
   Location: 789 Flavor Rd., Rome, Italy.

4. Bistro Bazar - A modern twist on classic Mediterranean cuisine.
   Location: 1011 Spice Ln., Paris, France.

5. Palate Pleasures - A fine-dining experience with a focus on seasonal ingredients.
   Location: 1213 Gourmet Blvd., Barcelona, Spain.

6. Flavors of the Sun - A casual eatery loved for its hearty casseroles.
   Location: 1415 Sunset Dr., Lisbon, Portugal.

7. Fusion Kitchen - Creative takes on traditional dishes with international flair.
   Location: 1617 Dining Pl., Marrakech, Morocco.

8. The Green Terrace - Healthy and delicious plant-based options are their specialty.
   Location: 1819 Vegan St., Berlin, Germany.

9. Savor & Sip - Perfect for brunch or dinner with a variety of dishes.
   Location: 2021 Eatery Row, Dubai, UAE.

10. Global Gourmand - A destination for food lovers seeking authentic flavors.
    Location: 2223 Culinary Path, New York, USA.