Description

This eggplant casserole is a comforting, flavorful dish that layers tender roasted eggplant with a rich tomato sauce and gooey melted cheese. It’s a perfect way to enjoy eggplant’s meaty texture in a wholesome, satisfying meal. The recipe balances fresh herbs, garlic, and cheese for a dish that’s both hearty and fresh — ideal for cozy dinners or entertaining. With simple ingredients and straightforward steps, it’s approachable for cooks of all levels looking to impress without fuss.

Ingredients

2 medium eggplants, sliced into 1/2-inch rounds
3 tbsp olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 tsp dried oregano
1/4 cup fresh basil, chopped
1/4 tsp red pepper flakes (optional)
Salt and black pepper to taste
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

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Instructions

Preheat oven to 400°F (200°C).
Slice eggplants, brush with olive oil, sprinkle with salt, and roast on baking sheets for 20-25 minutes, flipping halfway.
Meanwhile, heat olive oil in a skillet. Sauté onions until translucent, then add garlic and cook until fragrant.
Add crushed tomatoes, oregano, salt, pepper, basil, and red pepper flakes. Simmer for 20 minutes until thickened.
Lower oven to 375°F (190°C). Spread a layer of sauce in a casserole dish. Layer roasted eggplant slices, more sauce, and mozzarella and Parmesan cheeses. Repeat layers ending with cheese on top.
Bake uncovered for 25-30 minutes until cheese is bubbly and golden.
Let rest for 10 minutes before serving.

Notes

Salting the eggplant before roasting helps reduce bitterness and moisture.
Use a mix of mozzarella and Parmesan for balanced cheese flavor.
Letting the casserole rest makes slicing easier and enhances flavor melding.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Main Course
Method: Roasting and baking
Cuisine: Mediterranean