This baked eggplant casserole with cheese is a perfect choice for foodies. The combination of salty eggplants and caramelized onion and pepper filling, with crispy and cheesy, is going to be a dream come true.
The baked eggplant casserole with cheese is a quick and easy dish loaded with heavenly flavors. It has a hearty texture, cheesy taste, and a crispy surface.
The ingredients are versatile and available. You can make this savory dish for a special occasion and enjoy some quality time with your family.
For making a baked eggplant casserole with cheese first grease a casserole dish, and set it aside.
Use a sharp knife to peel the eggplant and cut it into bite-size cubes. Toss the eggplant cubes in a colander and sprinkle with 1/2 teaspoon salt. Let it sit for about 10 minutes. Then rinse and pat the cubes with a paper towel.
Put the cubes in a saucepan, fill it with water, and place it over medium heat. Bring it to a boil, reduce the heat, cover the pan, and let it simmer for about 8 minutes. Drain the cubes, and pat them with a paper towel. Return them to the pan, and season with salt, pepper, and finely minced garlic.
Choose a saucepan, and heat the olive oil over medium heat. Chop the onions thinly and evenly, and add the slices into the pan. Cook and saute until lightly browned and softened. Chop the bell pepper and stir in the pan. Cook the mixture until the pepper looks tender. Reduce from the heat and stir them into the eggplant mixture. Combine will.
Heat the oven to 350 F (176 C).
In a small bowl, beat the eggs, and add it to the eggplant mixture. Stir in 1/2 cup bread crumbs, one cup of Kalleh cheddar processed cheese, and give them all a nice mix. Pour the mixture into the prepared casserole dish and top that with the remaining cheese. In a bowl, mix the melted Kalleh dairy butter with the remaining bread crumbs. Sprinkle buttered bread crumbs over the cheese layer.
Put the dish in the oven and bake for 25 to 30 minutes until browned and bubbly around the edges. Remove from the oven and let it cool for about 5 minutes. Serve it on a fancy flat plate sided with baby arugula leaves.