Imagine a dish that transports you straight to the sun-drenched kitchens of Greece, where every bite tells a story of tradition and flavor. Maria Stylianous' Aubergine Casserole is not just a recipe; it's a culinary journey that transforms humble ingredients into a mouthwatering masterpiece. With layers of golden-fried aubergines, rich tomato sauce, and crumbling feta cheese, this casserole promises to revolutionize your dinner table and impress even the most discerning food lovers.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Greek
Serves: 6 servings
Ingredients
- 2 large aubergines, sliced
- 4 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 400g canned tomatoes
- 200g feta cheese, crumbled
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 180°C (350°F). Prepare a large baking dish by lightly greasing it with olive oil.
- Slice the aubergines into 1/2 cm thick rounds. Sprinkle the slices with salt and let them sit for 15 minutes to draw out excess moisture. Pat the aubergine slices dry with paper towels.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Fry the aubergine slices in batches until golden brown on both sides, about 3-4 minutes per side. Transfer the cooked slices to a plate lined with paper towels.
- In the same skillet, add remaining olive oil and sauté the chopped onion until translucent, about 5 minutes. Add minced garlic and cook for an additional minute.
- Pour in the canned tomatoes, breaking them up with a wooden spoon. Season with salt and pepper. Simmer the sauce for 10 minutes until slightly thickened.
- Begin layering the casserole: spread a thin layer of tomato sauce on the bottom of the baking dish. Arrange a layer of fried aubergine slices, followed by a sprinkle of crumbled feta cheese.
- Repeat the layering process - sauce, aubergine, feta - until all ingredients are used, finishing with a layer of feta on top.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 10 minutes to allow the top to become golden and slightly crispy.
- Remove from the oven and let the casserole rest for 10 minutes before serving. Garnish with fresh chopped parsley.
- Serve hot as a main dish or side, accompanied by crusty bread or a simple Greek salad.
Tips
- Salt and drain your aubergine slices to remove excess moisture, ensuring they become beautifully crisp when frying.
- Use a high-quality extra virgin olive oil for authentic Greek flavor.
- Don't rush the frying process - golden-brown aubergine slices are key to developing deep, rich taste.
- Let the casserole rest after baking to allow flavors to meld and settle.
- For a lighter version, you can grill the aubergine slices instead of frying.
- Fresh parsley isn't just a garnish - it adds a bright, fresh note to the rich dish.
- Serve with a crisp white wine or a light Greek red for the complete Mediterranean experience.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 15g
Protein: 9g
Fat: 16g
Saturated Fat: 6g
Cholesterol: 25mg
