This Eggplant Casserole is a hearty, comforting dish that’s perfect for any family meal. Featuring tender, baked eggplant slices layered with marinara sauce, melty mozzarella, and Parmesan cheese, it’s a veggie-forward meal that’s sure to please even the pickiest eaters. Whether you serve it on a cozy weeknight or as part of a larger spread, this casserole is a winner!
Why You’ll Love This Recipe
I love this Eggplant Casserole because it’s not only delicious, but it’s also a healthier twist on traditional casseroles. The eggplant provides a hearty base, and the combination of cheeses and herbs creates an irresistible flavor profile. It’s the perfect balance of comfort and veggies. Plus, it’s easy to make, and it’s even better as leftovers!
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
2 large eggplants, sliced into ½-inch rounds
-
2 tbsp olive oil, divided
-
Salt and pepper, to taste
-
1 onion, diced
-
3 cloves garlic, minced
-
4 cups marinara sauce (homemade or store-bought)
-
1 tsp dried oregano
-
1 tsp dried basil
-
¼ tsp red pepper flakes (optional)
-
2 cups shredded mozzarella cheese
-
½ cup grated Parmesan cheese
-
¼ cup fresh basil leaves, chopped (for garnish)
Directions
Step 1: Preheat the Oven
-
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Step 2: Prepare the Eggplant
-
Brush both sides of the eggplant slices with 1 tbsp olive oil and season with salt and pepper.
-
Arrange the slices in a single layer on a baking sheet and bake for 20 minutes, flipping halfway through, until the eggplant is tender.
Step 3: Make the Sauce
-
While the eggplant is baking, heat the remaining olive oil in a skillet over medium heat.
-
Add the diced onion and sauté until softened, about 5 minutes. Add the garlic and cook for another minute.
-
Stir in the marinara sauce, oregano, basil, and red pepper flakes (if using). Simmer for 5 minutes, then remove from heat.
Step 4: Assemble the Casserole
-
In the prepared casserole dish, spread a thin layer of sauce.
-
Layer half of the baked eggplant slices over the sauce, then spoon half of the remaining sauce on top. Sprinkle with half of the mozzarella and Parmesan.
-
Repeat the layers with the remaining eggplant, sauce, and cheeses.
Step 5: Bake
-
Bake uncovered for 25–30 minutes, or until the cheese is melted and bubbly, and the edges are golden.
Step 6: Rest and Serve
-
Let the casserole rest for 5 minutes, then garnish with fresh basil before serving.
Notes
-
Vegetarian-friendly: This casserole is a great way to get more vegetables into your diet while still enjoying a rich, cheesy meal.
-
Add-ins: Feel free to add grilled chicken or ground beef between the layers if you want to add protein.
-
Make-ahead: You can assemble this casserole a day in advance and refrigerate it until ready to bake.
Servings and Timing
This recipe makes 6 servings. Prep time is 15 minutes, and cook time is 50 minutes (including 20 minutes for baking the eggplant and 30 minutes for baking the casserole), for a total time of 1 hour 5 minutes.
Variations
-
Cheesy Eggplant Casserole: For extra cheese, add more mozzarella or a mix of your favorite cheeses, like ricotta or cheddar.
-
Spicy Eggplant Casserole: Add more red pepper flakes or some jalapeños to give the dish a little heat.
-
Gluten-Free Option: This recipe is naturally gluten-free, but if you want a crispy topping, you can sprinkle gluten-free breadcrumbs on top before baking.
Storage and Reheating
-
Leftovers: Store leftover Eggplant Casserole in an airtight container in the refrigerator for up to 4 days.
-
Reheating: Reheat in the microwave or in a preheated oven at 350°F for about 10 minutes or until heated through.
FAQs
Can I use a different type of cheese?
Yes, you can use different cheeses like Gruyère, cheddar, or Fontina to customize the flavor of your casserole.
Can I freeze this casserole?
Yes, you can freeze the casserole before baking. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. When ready to bake, allow it to thaw in the refrigerator and then bake as directed.
Can I add meat to this casserole?
Absolutely! You can add ground beef, sausage, or chicken for added protein. Just layer it between the eggplant and cheese for a heartier dish.
How do I make this recipe vegan?
To make this recipe vegan, substitute the cheeses with vegan alternatives (like vegan mozzarella and Parmesan) and use a vegan-friendly marinara sauce.
Conclusion
This Eggplant Casserole is a fantastic way to enjoy the earthy flavors of eggplant with the rich, comforting textures of marinara sauce and melted cheese. It’s perfect for a weeknight dinner or as a side dish for a larger meal. Whether you make it vegetarian or add some meat, this casserole is sure to be a crowd favorite! Enjoy!
Print
Eggplant Casserole
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
Description
A hearty, layered casserole featuring tender eggplant slices baked with marinara sauce and melted cheese—comforting, veggie-forward, and family-friendly.
Ingredients
2 large eggplants, sliced into ½-inch rounds
2 tbsp olive oil, divided
Salt and pepper, to taste
1 onion, diced
3 cloves garlic, minced
4 cups marinara sauce (homemade or store-bought)
1 tsp dried oregano
1 tsp dried basil
1/4 tsp red pepper flakes (optional)
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
¼ cup fresh basil leaves, chopped (for garnish)
Instructions
Preheat oven to 375 °F (190 °C). Lightly grease a 9×13-inch baking dish.
Brush both sides of eggplant slices with 1 tbsp olive oil and season with salt and pepper. Arrange in a single layer on a baking sheet and bake for 20 minutes, flipping halfway, until tender.
While eggplant bakes, heat remaining olive oil in a skillet over medium heat. Add onion and sauté until softened, about 5 minutes. Add garlic and cook 1 more minute. Stir in marinara sauce, oregano, basil, and red pepper flakes. Simmer for 5 minutes, then remove from heat.
In the prepared casserole dish, spread a thin layer of sauce. Layer half of the baked eggplant slices over the sauce, then spoon half of the remaining sauce on top. Sprinkle with half of the mozzarella and Parmesan.
Repeat layers with the remaining eggplant, sauce, and cheeses.
Bake uncovered for 25–30 minutes, until cheese is melted and bubbly and edges are golden.
Let rest for 5 minutes, then garnish with fresh basil before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes (20 minutes eggplant + 30 minutes bake)
