Eggplant Casserole


  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 garlic cloves, minced
  • 1 yellow pepper, diced
  • 2 portabella mushroom caps, sliced into bite-sized pieces
  • 3 large tomatoes, diced
  • 1 tablespoon fresh parsley, finely chopped
  • 1 tablespoon fresh basil, finely chopped
  • 1/2 tablespoon fresh thyme
  • 1/4 cup vegetable oil
  • 2 medium eggplants, cut into bite-sized pieces
  • 1 tablespoon salt
  • 1 tablespoon flour
  • 1/2 cup parmesan cheese
  • 4 ounces fresh mozzarella, sliced


  1. Preheat the oven to 375 degrees.
  2. In a large skillet heat the butter and olive oil over medium-low heat. Add onions and cook for about three minutes. Add in peppers and garlic and continue to cook for an additional three minutes. Add in the mushrooms and cook for two minutes. Add in tomatoes and herbs and allow to simmer for a few minutes. Place in bowl and set aside.
  3. In the same skillet, heat the vegetable oil and add the eggplant and salt. Allow eggplant to cook until it is browned. Once browned, add the flour and stir. Add the tomatoes mixture and stir everything together and allow simmering for two minutes.
  4. In a 2 1/2 quart baking dish, spoon in 1/3 of the mixture. Top with Parmesan cheese and a few slices of mozzarella. Spoon more of the vegetable mixture on top of the cheese followed by more cheese. Spoon in the last of the mixture and top it with a layer of cheese.
  5. Bake at 375 degrees for 30 minutes. Allow the casserole to stand a few minutes before serving.

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