If you’re looking for a comforting and delicious dish that will warm your soul and make your taste buds dance, then you’re in for a treat with this recipe for Debbie Reynolds Eggplant Casserole. This hearty casserole combines layers of tender eggplant, flavorful tomato sauce, gooey cheese, and savory seasonings to create a dish that is perfect for a cozy night in or a family gathering. Whether you’re a fan of eggplant dishes or looking to try something new, this recipe is sure to become a favorite in your culinary repertoire.
Debbie Reynolds Eggplant Casserole
Ingredients:
– 2 medium-sized eggplants, sliced into 1/2 inch rounds
– 2 cups of your favorite tomato sauce
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 2 cloves of garlic, minced
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– Salt and black pepper to taste
– Olive oil for drizzling
– Fresh basil leaves for garnish
Instructions:
1. Preheat your oven to 375°F (190°C) and grease a baking dish with a bit of olive oil to prevent sticking.
2. Start by preparing the eggplant slices. Lay them out on a baking sheet and sprinkle both sides with salt. Let them sit for about 15 minutes to draw out excess moisture. Pat them dry with paper towels to remove the excess salt and liquid.
3. In a skillet over medium heat, add a drizzle of olive oil and sauté the minced garlic until fragrant, about 1-2 minutes. Be careful not to burn it.
4. Add the tomato sauce to the skillet, along with the dried oregano and basil. Season with salt and pepper to taste. Let the sauce simmer for about 10 minutes to allow the flavors to meld together.
5. Now it’s time to assemble the casserole. Start by spooning a little bit of the tomato sauce onto the bottom of the greased baking dish to create a thin layer.
6. Layer half of the eggplant slices on top of the tomato sauce in the dish. Spread another layer of tomato sauce on top of the eggplant slices.
7. Sprinkle half of the mozzarella and Parmesan cheeses over the tomato sauce layer.
8. Repeat the layering process with the remaining eggplant slices, tomato sauce, and cheeses.
9. Cover the baking dish with foil and bake the casserole in the preheated oven for about 30 minutes.
10. After 30 minutes, remove the foil and bake for an additional 10-15 minutes or until the cheese is melted and bubbly.
11. Once done, carefully remove the casserole from the oven and let it cool slightly before serving.
12. Garnish with fresh basil leaves for a pop of color and added flavor.
This Debbie Reynolds Eggplant Casserole is best enjoyed hot, straight out of the oven. It makes a wonderful main dish for a vegetarian meal or can be served as a side alongside your favorite protein. The layers of flavors and cheesy goodness will have everyone coming back for seconds. So, gather your ingredients and get ready to enjoy a cozy and delicious meal that will surely impress your friends and family.
