A delightful twist on a classic eggplant dish, this casserole combines rich flavors with a comforting texture.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated before placing the casserole inside for even cooking.
Peel the eggplants and cut them into cubes.
Cut the eggplant into evenly sized cubes for uniform cooking.
Boil the eggplant cubes in salted water for about 10 minutes, then drain well.
Draining the eggplant thoroughly prevents the casserole from becoming watery.
In a saucepan, heat the olive oil and sauté the chopped tomatoes, diced green bell pepper, minced onion, and garlic for about 5 minutes.
Stir frequently to prevent the vegetables from sticking to the pan.
Add the thyme, brown sugar, and red pepper flakes to the sautéed vegetables and mix well.
Adjust the seasoning to taste, adding more spice if desired.
Combine the cooked eggplant with the sautéed vegetable mixture in a mixing bowl.
Mix gently to avoid mashing the eggplant.
Transfer the mixture to a greased casserole dish.
Use a spatula to spread the mixture evenly in the dish.
Top with bread crumbs, grated Parmesan cheese, and melted butter.
For a crunchier topping, use panko bread crumbs.
Bake in the preheated oven for 40 minutes until the top is golden and crispy.
Check the casserole halfway through baking to ensure even browning.
Let the casserole cool slightly before serving. Enjoy your meal!
Garnish with fresh herbs like parsley for added flavor and presentation.
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