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#### 1. **Prepare the Eggplant:**
Preheat your oven to **400°F (200°C)**. Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup. Place the sliced eggplant on the baking sheet in a single layer. Drizzle with olive oil, and season with salt and pepper. Roast the eggplant for about **20-25 minutes**, flipping the slices halfway through, until they are golden and tender.
#### 2. **Sauté the Vegetables:**
While the eggplant is roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion, bell pepper, and zucchini. Sauté for 5-7 minutes until the vegetables are softened. Add the garlic, oregano, basil, and red pepper flakes (if using), and cook for an additional minute until fragrant. Add the diced tomatoes (with their juices) and stir to combine. Let the mixture simmer for 5-10 minutes, allowing the flavors to meld together. Remove from heat and set aside.
Next, layer half of the roasted eggplant slices on top of the tomato mixture. Spread half of the ricotta cheese over the eggplant, followed by half of the shredded mozzarella and grated Parmesan. Repeat the layers with the remaining ingredients: vegetable mixture, eggplant, ricotta, mozzarella, and Parmesan.
#### 4. **Bake the Casserole:**
Cover the baking dish with aluminum foil and bake in the preheated oven for about **25 minutes**. After 25 minutes, remove the foil and bake for an additional **10-15 minutes**, or until the cheese is bubbly and golden brown.
Serve this baked eggplant casserole as a main dish with a side of crusty bread, or pair it with a simple salad for a complete meal.
– **Pre-Salt the Eggplant:** If you find that your eggplant is particularly bitter, sprinkle the slices with salt before roasting and let them sit for 15-20 minutes. This will help draw out excess moisture and bitterness. Wipe away the salt before cooking.
– **Use Your Favorite Vegetables:** The beauty of this casserole is its versatility. Feel free to add other vegetables like mushrooms, spinach, or even roasted tomatoes for added flavor.
– **Try Different Cheeses:** While mozzarella and ricotta are classic choices, you can also experiment with other cheeses like provolone, gouda, or fontina for a different flavor profile.
– **Make Ahead:** This casserole can be prepared ahead of time. Simply assemble it the day before and store it in the refrigerator. When you’re ready to bake, just pop it in the oven, adding a few extra minutes of cooking time if necessary.
– **Make it Vegan:** For a vegan version, substitute the cheeses with plant-based alternatives, such as cashew cheese or vegan mozzarella.
**Baked Eggplant Casserole with Cheese and Vegetables** is a beautiful example of how simple ingredients can come together to create a dish that is both comforting and flavorful. The tender roasted eggplant, savory vegetables, and rich cheese blend together perfectly, making this casserole a perfect weeknight dinner or an elegant option for a family gathering.
This dish is not only a great way to enjoy eggplant, but it also works as a fantastic vegetarian main course, packed with nutrients and flavor. It’s hearty enough to satisfy even the meat-lovers in your family, while still being light and healthy.
