Herb-Baked Eggplant Casserole Recipe

About this recipe

A hearty and flavorful eggplant casserole, baked with fresh herbs, tomatoes, and melted Swiss cheese. Perfect for a satisfying dinner solution.

Ingredients

• 500 ml Bertolli Extra Virgin Olive Oil
• 100 g Garlic - Single Clove
• 50 g + 30 g Snapin Oregano Seasoning + Chilli Flakes Combo
• 400 g Pastazara Finely Chopped Tomatoes
• 100 g Mother Dairy Salted Butter
• 16 g Orika Oregano
• 150 g Spring Onion (Kandychi Path)
• 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar

Instructions

1. 1. Peel 2 medium eggplants and cut them into 1-inch cubes.
2. 2. Bring about 1 inch of lightly salted water to a boil in a 2-quart saucepan. Add the eggplant cubes and boil for 1 minute. Drain gently, squeeze out excess moisture, and set aside.
3. 3. Heat 2 tablespoons of olive oil in a saucepan over moderate heat. Add 1 finely chopped spring onion and 2 minced garlic cloves. Cook, uncovered, for 5 minutes or until the onion is translucent.
4. 4. In a large mixing bowl, combine the cooked eggplant, sautéed onion and garlic, 1 teaspoon of dried oregano, 1 teaspoon of dried oregano, and 1/2 teaspoon of salt. Mix well.
5. 5. Grease a 2-quart shallow baking dish with 1 teaspoon of butter. Spread the eggplant mixture evenly in the dish.
6. 6. Slice 3 medium tomatoes and distribute them evenly over the top of the eggplant mixture.
7. 7. Bake the dish, uncovered, in a preheated 375°F oven for 30 minutes.
8. 8. Remove the dish from the oven and sprinkle 1 cup of shredded Swiss cheese evenly over the top.
9. 9. Return the dish to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
10. 10. Serve the casserole hot as a satisfying dinner option.