Delicious and Cheesy Eggplant Casserole
Eggplant casserole is one of those dishes that feels like a warm hug on a plate. It’s cheesy, flavorful, and packed with delicious layers of roasted eggplant, tomato sauce, and gooey melted cheese. Whether you’re making it for a cozy family dinner or bringing it to a potluck, this dish is always a hit.
Equipment
- Cutting Board and Knife
- Baking Sheet
- Parchment paper
- Large skillet
- Mixing spoon or spatula
- 9x13-inch baking dish
Ingredients
For the Eggplant
- 2 large eggplants sliced into ¼-inch rounds
- 1 teaspoon salt for draining the eggplant
- 2 tablespoons olive oil
For the Sauce
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 can 14 oz crushed tomatoes
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon red pepper flakes optional, for a little spice
- 1 teaspoon sugar to balance the acidity
For the Layers
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ cup ricotta cheese optional, for extra creaminess
- ½ cup fresh basil leaves chopped (optional, for garnish)
For the Topping
- ½ cup breadcrumbs for a crispy top
- 1 tablespoon olive oil
Instructions
Step 1: Prepare the Eggplant
- Slice the eggplant into ¼-inch rounds. Sprinkle both sides with salt and let them sit for 20-30 minutes. This helps remove excess moisture and bitterness.
- After 30 minutes, pat the slices dry with a paper towel.
- Preheat your oven to 400°F (200°C).
- Place the eggplant slices on a baking sheet lined with parchment paper. Brush both sides lightly with olive oil.
- Roast for 20-25 minutes, flipping halfway through, until golden and tender. Set aside.
Step 2: Make the Sauce
- In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the chopped onion and sauté for about 3 minutes until soft.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Pour in the crushed tomatoes and add oregano, salt, black pepper, red pepper flakes (if using), and sugar.
- Stir everything together and let it simmer for 10-15 minutes, stirring occasionally.
Step 3: Assemble the Casserole
- Preheat your oven to 375°F (190°C).
- Spread a thin layer of tomato sauce at the bottom of a 9x13-inch baking dish.
- Arrange a layer of roasted eggplant slices over the sauce.
- Sprinkle some mozzarella, Parmesan, and ricotta (if using) over the eggplant.
- Repeat the layers (sauce, eggplant, cheese) until all ingredients are used, finishing with a cheese layer on top.
- In a small bowl, mix breadcrumbs with 1 tablespoon olive oil and sprinkle over the top for a crispy finish.
Step 4: Bake and Serve
- Cover the casserole with foil and bake for 20 minutes.
- Remove the foil and bake for another 10-15 minutes, until the cheese is bubbly and golden brown.
- Let it cool for 5-10 minutes before serving. Garnish with fresh basil if desired.
Notes
Estimated Nutritional Value (Per Serving)
- Calories: ~250-300 kcal
- Protein: ~10-12g
- Carbohydrates: ~20g
- Fats: ~15g
- Fiber: ~5g
- Sugars: ~7g
- Sodium: ~400-600mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.