Side dishe for 6

Eggplant Casserole

Name: Eggplant Casserole
Total time: 60 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 eggplants; 1/4 cup olive oil; 1 large onion; 3 cloves garlic; 1 bell pepper; 2 cups crushed tomatoes; 1 tsp dried basil; 1 tsp dried oregano; salt and pepper to taste (optional); 1 cup shredded mozzarella cheese; 1/2 cup grated parmesan cheese

Eggplant, peppers, onion, and tomatoes bake under melted mozzarella and Parmesan for a hearty layered casserole.

Typical price

$6.15for 4 servings

$1.54 per serving$6.15 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

60 minstart to table
Mediumdifficulty
6servings as written
$typical cost tier

Italian Vegetarian Gluten-free Low-carb Kid-friendly Budget Side dishes Cold-weather comfort Winter

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Eggplant$1.99/lb typical	2 lb	$3.98Typical price
Onions$1.29/lb typical	0.5 lb	$0.65Typical price
Garlic$0.75 each typical	0.25	$0.22Typical price
Bell peppers$2.49/lb typical	0.4 lb	$0.93Typical price
Canned tomatoes$0.08/oz typical	16 oz	$1.28Typical price
Mozzarella$0.30/oz typical	4 oz	$1.20Typical price
Parmesan$0.55/oz typical	1.75 oz	$0.96Typical price
Total for the servings shown		$9.23

Pantry staples you likely have

Olive and cooking oilDried herbs, spices and seasoning blendsSalt and pepper

Not included in the cost.

Ingredients

2 eggplants
1/4 cup olive oil
1 large onion
3 cloves garlic
1 bell pepper
2 cups crushed tomatoes
1 tsp dried basil
1 tsp dried oregano
salt and pepper to taste (optional)
1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese

Steps

Heat the oven to 400 F and oil a 9-by-13-inch baking dish.
Slice the eggplants, brush them with olive oil, and roast on a baking sheet for 15 minutes.
Cook the chopped onion and bell pepper in a large skillet with the remaining oil over medium heat for 7 minutes.
Add the garlic, crushed tomatoes, basil, oregano, salt, and pepper; simmer for 8 minutes.
Layer the roasted eggplant and tomato mixture in the baking dish, then cover with mozzarella and Parmesan.
Bake for 20 minutes, until bubbling and the cheese is melted.