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Close-up of a delicious serving of Claudia Sanders eggplant casserole on a white marble surface.

Claudia Sanders Eggplant Casserole

A hearty and flavorful casserole combining roasted eggplant with vegetables, cheese, and herbs, baked to perfection.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 medium eggplants, peeled and sliced
  • 1 cup breadcrumbs
  • 1 cup grated cheddar cheese
  • 1 cup chopped onions
  • 1 cup chopped bell peppers
  • 2 cloves garlic, minced
  • 1 can (15 oz) diced tomatoes, drained
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 large eggs, beaten

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Sauté onions, bell peppers, and garlic in olive oil until softened.
  3. Mix vegetables, eggplant, breadcrumbs, cheese, tomatoes, salt, pepper, oregano, basil, and eggs.
  4. Transfer to a greased dish and bake for 30-40 minutes until golden.
  5. Let cool slightly before serving.

Notes

For a richer flavor, sprinkle extra cheese on top before baking.