This hearty eggplant casserole is packed with tender eggplant, flavorful tomatoes, and a cheesy, savory topping. It’s a comforting and delicious dish that can be enjoyed on its own or as a side to meats.
Ingredients
For the Eggplant:
- 2 medium eggplants, peeled and sliced into 1/4-inch thick rounds
- Salt (for sweating the eggplant)
- 2 tbsp olive oil
For the Sauce:
- 1 can (14 oz/400g) crushed tomatoes
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp sugar (optional, to balance acidity)
- Salt and pepper to taste
For the Topping:
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs (optional for extra crunch)
- 2 tbsp fresh basil, chopped (optional, for garnish)
Instructions
- Prepare the Eggplant
- Sprinkle the eggplant slices with salt and let them sit for 20-30 minutes to draw out excess moisture. Pat the slices dry with paper towels.
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium-high heat. In batches, cook the eggplant slices for 2-3 minutes per side until golden brown and softened. Set aside on a paper towel-lined plate.
- Make the Sauce
- In the same skillet, add a little more oil if needed and sauté the chopped onion until soft (about 5 minutes).
- Add the minced garlic and cook for another 30 seconds until fragrant.
- Stir in the crushed tomatoes, oregano, basil, sugar, salt, and pepper. Let the sauce simmer for 10-15 minutes to thicken.
- Assemble the Casserole
- In a 9×13-inch baking dish, spread a thin layer of the tomato sauce on the bottom.
- Arrange a layer of eggplant slices on top of the sauce, followed by more sauce, and a layer of shredded mozzarella. Repeat until all the eggplant and sauce are used up, finishing with a layer of mozzarella.
- Sprinkle Parmesan cheese and breadcrumbs (if using) over the top.
- Bake the Casserole
- Cover the dish with aluminum foil and bake for 25-30 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the top is golden and bubbly.
- Serve
- Garnish with fresh basil, if desired. Serve hot.
Tips
- For a vegetarian option, add layers of sautéed mushrooms or zucchini for extra texture and flavor.
- To make this ahead of time, prepare the casserole, cover, and refrigerate. Bake when ready to serve, increasing the baking time slightly if cold from the fridge.
- Use a mix of mozzarella and provolone cheese for a more complex flavor.
Enjoy this comforting, cheesy eggplant casserole!