This eggplant casserole is full of veggies – Eggplant, fresh herbs, mushrooms, tomatoes, and bell peppers. It’s topped with cheese and baked until bubbling hot. Serve it as a side dish or main dish – it’s perfect either way.
Cook the onions, peppers, garlic, mushrooms, tomatoes, and herbs in butter and olive oil in a large skillet. Cook them until they've cooked down and released their moisture.
Cook Veggies Part 2
Take the cooked veggies out of the pan and cook the eggplant. Add the salt and cook the eggplant until it's lightly browned. Add the flour and stir.
Cook Veggies Part 3
Add the tomato and mushroom mixture back to the skillet. Stir and bring to a simmer.
Spoon in 1/3 of the vegetable mixture into a baking dish. Top with Parmesan cheese and mozzarella. Spoon more veggies on top of the cheese followed by more cheese. Spoon in the last of the mixture and top it all of with a layer of cheese on top.
Bake the casserole for 30 minutes at 375°F. Allow the casserole to stand a few minutes before serving.