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Eggplant Casserole Recipe

This Eggplant Casserole is a cheesy, comforting dish made with layers of tender eggplant, a rich tomato sauce, and melted cheese. It’s a perfect vegetarian meal that’s both hearty and satisfying.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 6

Ingredients

  • 2 large eggplants sliced into ½-inch rounds
  • 2 tablespoons olive oil
  • 1 small onion chopped
  • 3 cloves garlic minced
  • 1 can 14 oz diced tomatoes
  • 1 can 8 oz tomato sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon red pepper flakes optional
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • ½ cup ricotta cheese optional for extra creaminess
  • 1 cup breadcrumbs for crispy topping
  • 2 tablespoons fresh parsley chopped

Instructions

  • Preheat oven to 375°F (190°C).
  • Heat olive oil in a skillet over medium heat.
  • Add onions and sauté until soft, about 3 minutes.
  • Stir in garlic and cook for another minute.
  • Add diced tomatoes, tomato sauce, oregano, basil, salt, black pepper, and red pepper flakes. Simmer for 10 minutes.
  • Meanwhile, lightly brush eggplant slices with olive oil and bake for 10 minutes to soften.
  • In a greased baking dish, spread a layer of tomato sauce.
  • Add a layer of eggplant slices, then top with ricotta (if using), mozzarella, and Parmesan.
  • Repeat layers until all ingredients are used.
  • Sprinkle breadcrumbs on top for a crispy finish.
  • Bake for 25-30 minutes until bubbly and golden brown.
  • Garnish with fresh parsley and serve warm.

Notes

For a low-carb version, skip the breadcrumbs.
Add ground beef or sausage for a heartier meal.
Serve with crusty bread or a side salad for a complete dinner.
Store leftovers in the fridge for up to 3 days.