Looking back at my recent posts, there have been quite a few one-pot meals. I enjoy preparing and coming up with new creations and hope that my readers find them just as useful as I do. This particular dish can be prepared in many different ways, such as layering each ingredient lasagna-style and baking it in a large pan or how I prepared it using ramekins for individual portions. But no matter how it’s cooked, it will taste delicious!
I used large ramekins because my vegetables were pretty big. Eggplant can be somewhat rubbery, so make sure you cook it down first before baking. Any type of tomato would work but I used large beefsteak tomatoes to fill the entire width of the ramekin. This is another one of my ‘go-to’ meals and I love the flavor combination of the vegetables along with the creamy fresh mozzarella and the crunch of the breadcrumbs.
Baked Eggplant Casseroles Recipe
Preheat oven at 400°F.
Heat a skillet with about 1/4 cup olive oil on medium-high heat. Make four slices each of the eggplant and tomato, about 1/2 inch thick rounds and season with salt and pepper. Sauté eggplant until golden brown, about 3-4 minutes on each side. Eggplant is like a sponge, so if they seem dry in the skillet just add more olive oil, but don’t drown them.
Assemble your two large ramekins first by placing the sautéed eggplant slices on the bottom, followed by tomato slices, then mozzarella slices and topped with about a tablespoon of bread crumbs. Depending on the size of your ramekins, repeat this step once or twice, like a lasagna. Sprinkle more bread crumbs, salt, pepper and dried herbs on top, then drizzle with a little olive oil.
Place ramekins on a baking sheet and bake for about 30 minutes or until the tops are golden brown and crisp. When finished, let ramekins sit until cool enough to touch.
Total Time: 35-45 minutes
Yield: 2 servings
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