Roasted Eggplant Casserole

This simple and easy baked eggplant casserole is one of my favorite vegetarian main dishes. It's packed with veggies like broccoli and tomatoes, and topped with a cheesy layer. It's also low carb, keto, and gluten free. Great for families looking for healthy recipes for Meatless Monday. #healthy #lowcarb #keto #vegetarian #dinner #easydinner
This simple and easy baked eggplant casserole is one of my favorite vegetarian main dishes. It's packed with veggies like broccoli and tomatoes, and topped with a cheesy layer. It's also low carb, keto, and gluten free. Great for families looking for healthy recipes for Meatless Monday. #healthy #lowcarb #keto #vegetarian #dinner #easydinner

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Roasted Eggplant Casserole , .


4,9 ★★★★★ | This simple and easy baked eggplant casserole is one of my favorite vegetarian main dishes. It's packed with veggies like broccoli and tomatoes, and topped with a cheesy layer. It's also low carb, keto, and gluten free. Great for families looking for healthy recipes for Meatless Monday. #healthy #lowcarb #keto #vegetarian #dinner #easydinner

Total Time: 55 Minutes, Servings: 4 Servings



Ingredients :
  • 12 ounces (about 1 medium) eggplant cut into 3/4-inch cubes
  • 12 ounces (about 6 cups) broccoli florets cut smaller than 2 inches
  • 8 ounces (about 3) roma tomatoes finely chopped
  • 6 ounces (about 1 1/2 cups) shredded cheddar cheese
  • 3 ounces (about 1/2 cup) drained sliced kalamata or black olives
  • 1 large egg beaten
  • 2 tablespoons olive oil
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper



Instructions :
  • Preheat the oven to 400 F.
  • On a large baking sheet lined with parchment paper, spread out eggplant cubes and broccoli florets in a single layer. Drizzle with olive oil and season with salt and pepper.
  • Bake at 400 F until the eggplant and broccoli are tender, about 20 minutes.
  • In an 8x8 inch baking dish, add roasted eggplant and broccoli. Season with oregano and lightly toss to mix.
  • Add chopped tomatoes, sliced olives, and two-thirds of the cheddar cheese to the baking dish. Carefully stir until well-mixed.
  • Evenly scatter remaining cheddar cheese on top. Pour beaten egg over the cheese.
  • Bake at 400 F for 15 minutes. Let it cool for about 10 minutes before slicing into it.



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