Slide over Eggplant Parmesan, there’s a new eggplant dish in town. It’s similar to a lasagna, but not. It’s Eggplant Casserole.
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Baked until bubbling hot, with gooey mozzarella and crispy edges, this is one flavor-filled way to prepare eggplant. I am not a huge fan of casseroles, but I love just about any dish whose main character is eggplant. It doesn’t matter the type, Japanese or Little Green, eggplant is a beloved staple in my home. This recipe actually reminds me more of a lasagna than anything else. It’s great for dinner and tastes just as good enjoyed as leftovers.
The aromas that fill your kitchen when making this dish remind me of my mom’s cooking growing up. She is Italian and so was the majority of the food she made. Her staple seasonings were always olive oil, oregano, lots of garlic, and of course, Parmesan cheese. Jumbo white onions and cans of chunky tomatoes and tomato paste were undoubtedly found and piled high in our pantries. Which is probably why this reminds me of her homemade lasagna… it uses almost all of the same ingredients! There is really nothing like a home-cooked meal. I love it when people cook for me, and I enjoy cooking for others. It’s a true love language of mine and after trying this dish, it might become yours as well. Give it a go and let me know, is eggplant your new favorite character?
Is Eggplant Casserole Healthy?
Made with whole food ingredients and fresh seasonings, it’s hearty and healthy. Eggplant is a low-calorie vegetable high in fiber, vitamins and antioxidants. The recipe also allows you to create a marinara sauce from scratch, which means there are no additives and preservatives, just fresh tomatoes high in vitamins C and K, potassium and folate.
Mozzarella and Parmesan cheese provide calcium and protein however, if you prefer to make this dairy-free, that works too. Purchase some vegan cheese and you will be all set. Miyoko’s makes a great mozzarella and Violife created a Parmesan wedge “Just Like Parmesan” which is also vegan and comes in the form of a Parmesan wedge; you wouldn’t be able to tell the difference! I also love that this dish uses a bunch of spices which adds more flavor without the extra calories.
Variations and ways to pair…
As always have fun with it. Use a few different eggplants if you like just note that some such as Japanese eggplants, are smaller and you would need several to equal one large eggplant. If you’re not keen on bell peppers then layer in a handful of baby spinach leaves instead.
I love pesto and always make a fresh batch at the start of the week to keep on hand and top my salads and bowls with. If you happen to have some basil, use it to whip up some fresh pesto and mix in. Want a spicy kick? Sprinkle some red pepper flakes on top. No need to be too strict and stick to a recipe; I encourage you to get creative with it and test out various different ways.
INGREDIENTS
- 2 medium eggplants, sliced into 1/4 inch rounds
- 1/4 cup olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 2 cups crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
INSTRUCTIONS
Prep
Preheat oven, prepare vegetables, and start tomato sauce.
Layer
Assemble eggplant slices and sauce in baking dish.
Bake
Cook until cheese is golden and bubbly.
Devour!
FAQs & Tips
To make ahead – assemble the eggplant casserole, then cover and refrigerate until ready to bake. When ready to serve, bake the casserole uncovered and allow it to stand for a few minutes before serving. The leftovers will keep well in an airtight container in the refrigerator for up to 4 days, but freezing is NOT recommended. It could change the texture of your veggies.
Sprinkle salt on the eggplant pieces and let them sit for about 30 minutes to an hour before cooking. This helps draw out excess moisture and reduces bitterness.
Opt for fresh mozzarella and Parmesan! Freshly grated cheese aids in the texture and flavor. Use high-quality Parmesan for added nuttiness and fresh mozzarella for a creamier finish.
Serving Suggestions
This is a wonderful dish to whip up when entertaining and feeding a large crowd. You can always double the recipe and prepare in bulk if you need to. It makes for a fab buffet item! Or enjoy it as a satisfying vegetarian dinner and serve with other sides.
Want to keep the Italian theme? Try pairing it with baked Italian sausage or chicken cutlets (my Aunty Mia makes the BEST ones; thin, beaten down and coated in crispy breadcrumbs. Oh my, YUM!). An antipasto salad or light mixed green salad will do. Try Grilled Broccoli, sautéed zucchini, roasted potatoes or use your leftover marinara sauce and create a side of Spaghetti Squash. The options are endless.
For more inspiring Italian recipes there is this Sausage Potato Soup, this delicious Egg White Frittata or the classic and zesty Aperol Spritz.
Ingredients
- 2 medium eggplants sliced into 1/4 inch rounds
- 1/4 cup olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 1 bell pepper diced
- 2 cups crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat oven to 375°F. Lightly grease a baking dish.
- In a skillet, heat olive oil over medium heat. Add onions, garlic, and bell pepper. Cook until softened.
- Add crushed tomatoes, basil, oregano, salt, and pepper to the skillet. Simmer for 10 minutes.
- Layer half of the eggplant slices in the baking dish. Top with half of the tomato sauce and half of the cheeses.
- Repeat with remaining eggplant, sauce, and cheeses.
- Bake in preheated oven for 30 minutes, or until the cheese is bubbly and golden brown.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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