Eggplant delight.

Indulge in the delectable simplicity of a peeled and cubed eggplant casserole, a savory symphony of flavors and textures. The dish begins with eggplants, peeled and cubed, absorbing the richness of sautéed onions and garlic. Enhanced with diced tomatoes, fresh basil, and a hint of red pepper flakes, the medley is baked to perfection. The crowning glory comes in the form of a melty duet—mozzarella and Parmesan cheeses—forming a golden crust over the tender eggplant. This casserole is a celebration of Mediterranean-inspired delights, inviting you to savor each bite of this wholesome and satisfying culinary masterpiece.

Ingredients

• 2 medium-sized eggplants, peeled and cubed
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes, drained
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste
• Sprinkle with a pinch of nutmeg
• Optional: 1/2 teaspoon red pepper flakes for a bit of heat

Note: I like to leave a little of the purple eggplant peel for color

Directions

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Prepare Eggplants: Peel and cube the eggplants into bite-sized pieces. Place them in a colander, sprinkle with salt, and let them sit for about 15 minutes to allow excess moisture to drain.
3. Sauté Onions and Garlic: In a large skillet, heat olive oil over medium heat. Add chopped onions and minced garlic, sauté until softened.
4. Add Eggplants: Pat the cubed eggplants dry with a paper towel and add them to the skillet. Sauté for about 5-7 minutes until they start to brown.
5. Combine Ingredients: Add drained diced tomatoes, fresh basil, salt, pepper, and red pepper flakes if using. Stir well to combine.
6. Transfer to Casserole Dish: Transfer the mixture to a greased casserole dish.
7. Cheese Layer: Sprinkle the shredded mozzarella and grated Parmesan cheese over the top.
8. Bake: Bake in the preheated oven for 25-30 minutes or until the cheese is melted and bubbly, and the eggplant is tender.
9. Serve: Allow the casserole to cool for a few minutes before serving. Garnish with additional fresh basil if desired.

This eggplant casserole is not only easy to make but also a flavorful and wholesome dish. Feel free to customize it by adding other vegetables or your favorite herbs and spices.

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