This Eggplant Casserole recipe is a comforting, flavorful dish that showcases tender, roasted eggplant slices layered with a savory tomato sauce, aromatic herbs, and melted cheese. It’s a perfect blend of rich textures and Mediterranean-inspired flavors that will satisfy both vegetarians and meat-eaters looking for a hearty, vegetable-forward meal. The casserole bakes to bubbly perfection, creating a golden crust that’s irresistible and ideal for sharing at family dinners or potlucks.
Why You Will Love This Recipe
You’ll love this eggplant casserole recipe because it balances robust, earthy eggplant flavor with tangy tomatoes and creamy melted cheese, creating a satisfying, layered dish. It’s relatively simple to prepare, requiring straightforward steps like roasting, layering, and baking, making it accessible even for novice cooks. Additionally, this casserole fits beautifully into vegetarian diets and can be easily adapted for vegan or gluten-free lifestyles. It’s a versatile dish that works well as a main or side, perfect for cozy dinners or entertaining guests.
Tips and Tricks
- Salt the eggplant slices before cooking to draw out excess moisture and reduce any bitterness; let them sit for 20-30 minutes, then pat dry with paper towels.
- Use a mix of cheeses like mozzarella for meltiness and Parmesan for sharp flavor to enhance the casserole’s richness.
- Roast or grill the eggplant slices before layering to deepen their flavor and prevent sogginess.
- Spread the tomato sauce evenly between layers to keep each bite juicy and flavorful.
- Cover the casserole with foil during the first half of baking to prevent the cheese from burning, then uncover to brown the top.
- Let the casserole rest for 10-15 minutes after baking to allow it to set and make slicing easier.
Make Ahead Tips
- Roast the eggplant slices up to one day in advance and store them covered in the refrigerator.
- Prepare the tomato sauce ahead of time and refrigerate for up to 3 days to allow flavors to meld.
- Assemble the casserole but hold off on baking; cover tightly and refrigerate for up to 24 hours before baking.
- Leftover baked casserole can be refrigerated for 3-4 days or frozen for up to 2 months.
Recipe Variations
- Swap out mozzarella and Parmesan for vegan cheese alternatives to make it dairy-free.
- Add cooked ground turkey or beef between layers for a meaty version.
- Incorporate other vegetables like zucchini or mushrooms for extra depth.
- Use béchamel sauce instead of tomato sauce for a creamy twist.
- Sprinkle fresh basil or oregano on top before serving for a fresh herbal note.
How to Serve
Serve the eggplant casserole warm, straight from the oven, garnished with fresh chopped basil or parsley. Pair it with a crisp green salad or garlic bread to round out the meal. For a more substantial dinner, serve alongside couscous or quinoa. Slice the casserole into neat squares for easy plating and a visually appealing presentation.
Pairing Suggestions
This casserole pairs beautifully with a medium-bodied red wine like Chianti or Merlot, which complements the tomato and eggplant flavors. For a non-alcoholic option, opt for sparkling water with a splash of lemon. Lightly toasted baguette or a side of roasted potatoes also work well as accompaniments. For dessert, a lemon sorbet or fresh berry compote provides a refreshing contrast.
How to Store
Store leftover casserole in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze portions wrapped tightly in foil or plastic wrap, then placed in a freezer-safe container for up to 2 months. Reheat in the oven at 350°F (175°C) until warmed through, about 20-25 minutes, to maintain texture and flavor.
Equipment Needed
- Large baking dish (9×13 inches recommended)
- Cast iron skillet or roasting pan (optional for roasting eggplant)
- Knife and cutting board
- Mixing bowls
- Spoon or spatula for layering
- Aluminum foil
Alternatives: If you don’t have a cast iron skillet for roasting, a rimmed baking sheet works well. A mandoline slicer can speed up slicing eggplant evenly but is not mandatory.
Dietary Adaptations
- Vegan: Use plant-based cheese alternatives and replace Parmesan with nutritional yeast. Ensure the tomato sauce contains no animal products.
- Dairy-Free: Substitute cheese with dairy-free shreds and omit Parmesan or use a dairy-free alternative.
- Gluten-Free: This recipe is naturally gluten-free, just verify the tomato sauce and any seasoning are gluten-free.
- Nut-Free: The recipe contains no nuts, so it is safe for nut allergies.
- Low-Carb/Keto: Reduce tomato sauce quantity and increase cheese, or incorporate more low-carb veggies like zucchini.
Seasonal Adaptations
- Summer: Use fresh, ripe tomatoes or garden-fresh cherry tomatoes for a brighter, fresher sauce.
- Winter: Opt for canned San Marzano tomatoes for rich, consistent flavor when fresh tomatoes are out of season.
- Spring/Fall: Add seasonal vegetables like roasted peppers or mushrooms for added texture and flavor.
Recipe FAQs
Q: Can I use frozen eggplant for this casserole?
A: It’s best to use fresh eggplant because frozen can become watery and mushy, affecting texture.
Q: How long should I bake the casserole?
A: Bake at 375°F (190°C) for about 35-40 minutes, covered for the first 20 minutes.
Q: What can I substitute for Parmesan cheese?
A: Nutritional yeast works well for a vegan option. For dairy, Pecorino Romano or Asiago are good substitutes.
Q: Can I make this gluten-free?
A: Yes, just ensure all sauce ingredients are gluten-free.
Q: How do I prevent the casserole from becoming watery?
A: Salting and roasting the eggplant to remove moisture helps, along with using a thick tomato sauce.
How To Make eggplant casserole recipe
Eggplant Casserole
This Eggplant Casserole recipe is a comforting, flavorful dish that showcases tender, roasted eggplant slices layered with a savory tomato sauce, aromatic herbs, and melted cheese.
Ingredients
- 2 large eggplants, sliced into 1/2-inch thick rounds
- 2 tablespoons olive oil, plus extra for roasting
- 1 teaspoon salt (plus more for salting eggplant)
- 3 cups marinara or tomato sauce (homemade or store-bought)
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Lay the sliced eggplants on a baking sheet and sprinkle both sides generously with salt. Let them sit for 25-30 minutes to draw out moisture. Then rinse and pat dry thoroughly with paper towels.
- Brush both sides of the eggplant slices lightly with olive oil. Arrange on another baking sheet and roast for 20 minutes, flipping halfway, until tender and slightly golden. Remove from oven and reduce oven temperature to 375°F (190°C).
- In a mixing bowl, combine the marinara sauce with minced garlic, dried oregano, black pepper, and a pinch of salt.
- Lightly grease a 9×13-inch baking dish. Spread a thin layer of tomato sauce on the bottom. Layer half the roasted eggplant slices on top. Spoon half the remaining tomato sauce over the eggplant, then sprinkle with half the mozzarella and Parmesan cheeses.
- Repeat the layering with the remaining eggplant, tomato sauce, and cheeses.
- Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 15-20 minutes until cheese is bubbly and golden.
- Remove from oven and let rest for 10-15 minutes before serving. Garnish with fresh basil leaves if desired.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 315Total Fat 15gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 8gCholesterol 28mgSodium 1375mgCarbohydrates 35gFiber 9gSugar 15gProtein 13g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This eggplant casserole recipe is a wonderful way to celebrate this versatile vegetable in a dish that’s both comforting and elegant. With simple preparation steps and adaptable ingredients, it’s a reliable crowd-pleaser perfect for any occasion. Whether you’re cooking for a cozy family dinner or entertaining friends, this casserole delivers layers of flavor and texture that will have everyone coming back for seconds. Don’t forget to experiment with the variations and enjoy the beautiful mix of roasted eggplant, tomato, and cheese in every bite!
