Eggplant Casserole That Feels Like Home
This cozy eggplant casserole is rich, hearty, and perfect for cooler evenings. Layered with tender eggplant, flavorful tomato sauce, and plenty of cheese, it's a comforting Mediterranean-inspired meal you'll come back to again and again.
Equipment
- Casserole Dish
- Large Skillet
Ingredients
Main Ingredients
- 2 medium eggplants sliced into 1/2-inch rounds and salted
- 3 tbsp olive oil more as needed for sautéing
- 1 onion diced
- 3 cloves garlic minced
- 1 can crushed tomatoes about 28 oz
- 1 tsp dried oregano
- 1 tsp dried basil
- salt and pepper to taste
Cheese and Topping
- 1 1/2 cups mozzarella cheese shredded or thinly sliced
- 1/2 cup parmesan cheese grated
- 1/3 cup breadcrumbs optional, for topping
Instructions
- Salt the eggplant slices and let them rest for 30 minutes. Pat them dry with a clean towel.
- Heat olive oil in a large skillet. Sauté the eggplant slices in batches until tender and golden on each side. Set aside.
- In the same pan, sauté onions until translucent. Add garlic and cook for 1 minute. Stir in crushed tomatoes, oregano, basil, salt, and pepper. Simmer for 15 minutes.
- Preheat the oven to 375°F (190°C). Layer sauce, eggplant slices, and mozzarella in a casserole dish. Repeat layers, ending with sauce, Parmesan, and breadcrumbs if using.
- Bake uncovered for 30–35 minutes, until bubbling and golden on top. Let rest for 10 minutes before serving.
Notes
To add meat, layer in cooked Italian sausage. For vegan, use plant-based cheese. Casserole can be made a day ahead or frozen in portions for later.