Cheesy Baked Eggplant Casserole
Description:
This Eggplant Casserole is a hearty, comforting vegetarian dish layered with roasted eggplant slices, rich tomato sauce, herbs, and gooey melted cheese. It’s perfect for a family dinner or a satisfying meatless meal. Think of it like a lighter, Mediterranean-inspired lasagna—with eggplant instead of pasta!
Ingredients (Serves 6)
For the eggplant:
2 medium eggplants (about 1 kg total), sliced into 1 cm thick rounds
2 tbsp olive oil
Salt, to taste
For the sauce:
2 tbsp olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 can (400g) crushed tomatoes
2 tbsp tomato paste
1 tsp dried oregano
½ tsp dried thyme
Salt and pepper, to taste
Pinch of sugar (optional)
For the layers:
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
½ cup ricotta cheese (optional)
Fresh basil or parsley, chopped (for garnish)
Time Required
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour
Instructions
1. Prepare the Eggplant:
Preheat oven to 200°C (390°F).
Arrange eggplant slices on a baking tray lined with parchment.
Brush both sides with olive oil and sprinkle with salt.
Roast for 20–25 minutes, flipping halfway, until golden and tender. Set aside.
2. Make the Tomato Sauce:
Heat 2 tbsp olive oil in a pan over medium heat.
Sauté onions until soft (about 5 minutes), add garlic and cook 1 more minute.
Stir in crushed tomatoes, tomato paste, oregano, thyme, salt, and pepper.
Simmer uncovered for 10–15 minutes until thickened. Add a pinch of sugar if the sauce tastes too acidic.
3. Assemble the Casserole:
In a greased baking dish, spread a thin layer of tomato sauce.
Add a layer of roasted eggplant slices.
Spoon over some ricotta (if using), then sprinkle mozzarella and Parmesan.
Repeat layers until all ingredients are used, finishing with cheese on top.
4. Bake:
Lower oven temperature to 180°C (350°F).
Bake uncovered for 20–25 minutes, or until bubbly and golden brown on top.
Let cool slightly before serving.
Garnish with fresh basil or parsley.
Nutritional Information (Per Serving, Approximate)
Calories: 280 kcal
Protein: 12g
Carbohydrates: 20g
Fat: 18g
Fiber: 6g
Sodium: 450mg
Sugar: 7g
Note: Using low-fat cheese or skipping ricotta can reduce fat content.
FAQs
Q: Can I make this ahead of time?
A: Yes! Assemble the casserole and refrigerate up to 1 day in advance. Bake just before serving.
Q: Can I freeze eggplant casserole?
A: Absolutely. Cool completely, cover tightly, and freeze for up to 2 months. Reheat from frozen or thaw overnight before baking.
Q: What can I substitute for cheese to make it dairy-free?
A: Use plant-based mozzarella or cashew cheese. Nutritional yeast can also add a cheesy flavor.
Q: Can I add meat to this dish?
A: Yes! Add cooked ground beef or chicken to the tomato sauce if you prefer a meaty version.
Q: How do I prevent eggplant from being soggy?
A: Roast slices until golden and let them cool before layering. Avoid overly thick t
omato sauce.