Description
A comforting and nutritious Spinach Eggplant Casserole combining tender eggplant and broccoli with fresh spinach, creamy cheeses, and a crispy gluten-free panko topping. Perfect as a hearty vegetarian main dish or a flavorful side, baked to golden perfection.
Ingredients
Vegetables
- 2 Chinese eggplants, cubed
- 1 small head broccoli, chopped (about 1 cup), florets only
- 3 cups fresh spinach
- 2 green onions, chopped
- 1/4 cup parsley, chopped
Dairy & Fats
- 4 tablespoons salted butter, plus extra for greasing
- 1 cup whole milk
- 2 tablespoons heavy cream
- 1 1/4 cups grated Swiss cheese
- 1/2 cup freshly grated parmesan cheese
Seasonings & Toppings
- Salt and pepper to taste
- 1 tablespoon dried onion
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 2/3 cup gluten-free panko
Instructions
- Preheat Oven: Preheat your oven to 375˚F (190˚C) to get it ready for baking the casserole.
- Sauté Vegetables: In a pan over medium heat, melt 4 tablespoons of salted butter. Add the cubed eggplant and chopped broccoli. Season with salt and pepper. Cook and stir for about 10 minutes until the vegetables soften.
- Add Dairy and Seasonings: Stir in the whole milk, heavy cream, fresh spinach, chopped green onions, dried onion, garlic powder, and Italian seasoning. Cook together for 2 more minutes until spinach wilts and ingredients combine well. Remove from heat.
- Prepare Baking Dish: Grease a deep 8”x12” baking dish with butter to prevent sticking. Pour the sautéed vegetable mixture evenly into the dish. Sprinkle additional salt and pepper on top to season.
- Add Cheese and Topping: Evenly sprinkle the grated Swiss cheese and parmesan cheese over the vegetable layer. Top with gluten-free panko breadcrumbs for a crunchy topping.
- Bake Casserole: Place the dish into the preheated oven and bake for 20 to 25 minutes, or until the cheese has fully melted and the breadcrumbs are golden brown.
- Serve: Remove from oven and let cool slightly. Serve warm as a standalone casserole with rice or as a savory dip accompanied by chips.
Notes
- For a richer flavor, use European-style butter with higher fat content.
- Ensure to cube eggplant evenly to allow uniform cooking.
- Use gluten-free panko to keep the casserole gluten-free.
- You can substitute broccoli with cauliflower if preferred.
- To make the dish vegan, consider substituting dairy with plant-based alternatives and use vegan cheese, though nutritional info will differ.
- Prep Time: 20 minutes
- Cook Time: 37 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American