Eggplant/Swiss Cheese Casserole

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Servings: 6 Difficulty: Advanced
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A hearty, cheesy bake featuring tender eggplant and savory tomato sauce
Eggplant/Swiss Cheese Casserole recipe image
Eggplant/Swiss Cheese Casserole recipe image
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Eggplant/Swiss Cheese Casserole

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 147.8

Description

This comforting casserole layers roasted eggplant with a rich, herbed tomato sauce and melted Swiss cheese. The dish combines the earthy sweetness of the vegetables with the sharp, creamy notes of Swiss and Parmesan cheeses. Topped with toasted bread cubes for a delightful crunch, it offers a satisfying texture contrast in every bite. Perfect for a cozy weeknight dinner or a vegetarian main course, this recipe brings together simple pantry staples to create a meal that feels both homestyle and elegant. It is an excellent choice for those looking for a warm, filling dish that highlights fresh herbs and quality cheese.

Ingredients

Directions

  1. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius).
  2. Heat vegetable oil in a medium saucepan over medium heat.
  3. Add chopped onion to the pan and saut until tender and translucent, about 5 minutes.
  4. Stir in tomato paste, water, dried oregano, dried parsley flakes, and salt.
  5. Reduce heat to low and simmer the sauce for 10 minutes, stirring occasionally, until slightly thickened.
  6. Peel and slice the eggplant (or zucchini) into 1/4-inch thick rounds.
  7. Lightly oil a 9x13 inch baking dish.
  8. Arrange a single layer of eggplant slices in the bottom of the baking dish.
  9. Spoon approximately 1/3 cup of the tomato sauce over the eggplant layer.
  10. Top with a layer of Swiss cheese slices.
  11. Add another layer of eggplant slices on top of the cheese.
  12. Pour about 1/2 cup of the remaining tomato sauce over the second eggplant layer.
  13. In a small bowl, combine the remaining tomato sauce with the dry bread cubes until well coated.
  14. Spoon the bread cube mixture evenly over the casserole.
  15. Sprinkle grated Parmesan cheese over the top.
  16. Bake uncovered for 25 minutes, or until the eggplant is tender and the top is golden brown.
  17. Let stand for 5 minutes before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 147.8kcal
% Daily Value *
Total Fat 3.9g6%
Saturated Fat 0.6g3%
Cholesterol 0.0mg0%
Sodium 646.0mg27%
Total Carbohydrate 29.5g10%
Dietary Fiber 7.7g31%
Sugars 10.8g
Protein 5.4g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: eggplant, swiss cheese, casserole, vegetarian, italian, tomato sauce, parmesan, bread crumbs, baked, herbs, comfort food, dinner, zucchini, layered, cheesy, easy, family meal, healthy, oven, side dish
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