If you’re looking for a delicious and easy-to-make vegetarian dish, then you should definitely try this eggplant and cheese casserole. Combining simple, fresh ingredients with an amazing flavor combination, this casserole is sure to be a hit in your household! The combination of eggplant, onions, bread crumbs, tomato sauce, ricotta cheese, and cheddar cheese will leave your guests wanting more. Serve this casserole with a side salad for a light and healthy dinner option or as a side dish to any main course. Enjoy!
Ingredients used:
For 6 servings people
- 3 small - Eggplants
- 1 large - Onion
- 3/4 cup - Bread crumbs
- 1 teaspoon - Oregano
- 1 can - Tomato sauce
- 1 cup - Nonfat ricotta cheese
- 1 1/2 cups - Cheddar cheese, low-fat
Recipe steps:
- Cut the eggplants into 3/4-inch cubes and place in a sprayed 4-quart casserole dish.
- Add in the onion, bread crumbs, oregano, and tomato sauce and stir together until combined.
- Cover the casserole dish with a lid and bake it in the oven at 400°F for 45 minutes.
- Stir the vegetables thoroughly, cover again, and continue baking until the vegetables are very soft when pressed (around 45 more minutes). Check up on the casserole occasionally and add water if it appears dry.
- When done, spoon the ricotta cheese mixture over the hot casserole and sprinkle with cheddar cheese. Put it back in the oven, uncovered, and bake for 10 more minutes until the cheese has melted.
Enjoy this flavorful eggplant and cheese casserole as a light and healthy dinner option or as a side dish to any main course. With fresh ingredients and rich flavors, you and your guests will be sure to love it! Per serving, this casserole offers 230 calories and only 3.3 grams of fat, making it a great choice for any vegetarian looking for a delicious and nutritious meal.
