Eggplant Casserole

Why You’ll Love This Recipe

Eggplant casserole combines the richness of baked eggplant with the savory flavors of tomato sauce, herbs, and cheese. The layers of tender eggplant and gooey cheese meld together in the oven, creating a dish that’s both comforting and flavorful. It’s easy to make and can be customized with your favorite seasonings and additional vegetables. Whether you’re serving it as a side dish or the main event, this casserole is a crowd-pleaser that’s perfect for a cozy dinner or meal prep for the week.

Ingredients

• 2 medium eggplants, sliced into 1/2-inch thick rounds

• 2 cups marinara sauce (store-bought or homemade)

• 1 cup shredded mozzarella cheese

• 1/2 cup grated Parmesan cheese

• 1/2 cup ricotta cheese

• 1/4 cup fresh basil, chopped (or 1 tablespoon dried basil)

• 1/2 teaspoon garlic powder

• Salt and pepper to taste

• Olive oil for brushing or drizzling

• Fresh parsley for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 375°F (190°C).

2. Slice the eggplants into 1/2-inch thick rounds. If you want to reduce bitterness, you can salt the slices and let them sit for 15-20 minutes, then rinse them with water and pat dry with paper towels.

3. Lightly brush or drizzle both sides of the eggplant slices with olive oil. Arrange the slices on a baking sheet in a single layer. Roast in the preheated oven for about 20 minutes, flipping halfway through, until the eggplant is tender and slightly browned.

4. In a large baking dish, spread a thin layer of marinara sauce on the bottom.

5. Layer the roasted eggplant slices over the sauce, overlapping slightly.

6. Spoon dollops of ricotta cheese on top of the eggplant and spread evenly. Sprinkle with half of the mozzarella cheese, half of the Parmesan cheese, and half of the chopped basil. Season with garlic powder, salt, and pepper.

7. Repeat the layers: add another layer of marinara sauce, followed by roasted eggplant, ricotta, mozzarella, Parmesan, and basil.

8. After the final layer of eggplant, top with the remaining mozzarella and Parmesan cheese.

9. Cover the casserole with aluminum foil and bake in the oven for 25-30 minutes.

10. Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted, bubbly, and golden.

11. Garnish with fresh parsley before serving.

Servings and Timing

• Servings: 4-6

• Prep time: 15 minutes

• Cook time: 40-45 minutes

• Total time: 55-60 minutes

Variations

• Add protein: For a more filling meal, add cooked ground beef, turkey, or sausage to the marinara sauce for extra protein.

• Vegan option: Use vegan cheese and replace ricotta with a tofu-based ricotta or cashew cheese to make this casserole vegan-friendly.

• Extra vegetables: Layer in additional vegetables like zucchini, mushrooms, or bell peppers for added flavor and nutrition.

• Spicy eggplant casserole: Add red pepper flakes or a chopped jalapeño to the marinara sauce for a little extra heat.

• Herb variations: Swap basil for oregano, thyme, or rosemary for a different flavor profile.

Storage/Reheating

• Storage: Leftover eggplant casserole can be stored in an airtight container in the refrigerator for up to 3 days.

• Freezing: To freeze, let the casserole cool completely, then wrap it tightly with plastic wrap and aluminum foil. It can be frozen for up to 3 months. To reheat, bake at 350°F (175°C) for 30-40 minutes, or until heated through.

• Reheating: Reheat leftovers in the microwave or in the oven until the cheese is melted and bubbly.

FAQs

Can I make eggplant casserole ahead of time?

Yes, you can prepare the casserole in advance, assemble it, and store it in the refrigerator for up to a day before baking. Just add a few extra minutes to the cooking time if the casserole is cold from the fridge.

Can I use other types of cheese for this recipe?

Absolutely! Feel free to substitute the mozzarella and Parmesan with your favorite cheeses, such as provolone, gouda, or cheddar, depending on your taste.

How do I make the eggplant less bitter?

Salting the eggplant slices and letting them sit for 15-20 minutes can help draw out any bitterness. Afterward, rinse the slices and pat them dry to remove excess moisture and salt.

Can I use frozen eggplant for this casserole?

Frozen eggplant can be used, but fresh eggplant will yield a better texture and flavor. If using frozen eggplant, make sure to thaw and drain any excess moisture before using.

Can I add meat to this casserole?

Yes, you can add cooked ground beef, turkey, sausage, or chicken to the marinara sauce to make the casserole more filling. This will give it a more classic “meat and cheese” flavor.

Can I make this casserole without ricotta cheese?

Yes, you can omit the ricotta or substitute it with another cheese such as cottage cheese, cream cheese, or even a tofu-based ricotta if you’re looking for a dairy-free option.

How do I know when the casserole is done?

The casserole is done when the cheese is melted, bubbly, and golden on top. You can insert a knife into the center to check if it’s hot all the way through.

Can I use a different sauce?

Yes, if you prefer a different type of sauce, you can use pesto, white sauce, or a homemade tomato sauce for a unique twist.

How do I prevent the eggplant from getting too mushy?

Roasting the eggplant slices beforehand helps to reduce moisture, which prevents them from becoming too mushy during baking.

Can I make this casserole in a slow cooker?

Yes, you can assemble the casserole in a slow cooker and cook on low for 3-4 hours. Be sure to pre-roast the eggplant slices to avoid excess moisture.

Conclusion

Eggplant casserole is a hearty, flavorful dish that’s perfect for a satisfying meal. With tender roasted eggplant, a rich tomato sauce, and layers of melty cheese, it’s a comforting dish that can be enjoyed by both vegetarians and meat-eaters alike. Whether you’re making it for a family dinner or prepping ahead for the week, this recipe is sure to become a favorite. It’s a simple, delicious way to enjoy eggplant and all the flavors of a classic casserole in one dish!