Name: Cheesy Baked Eggplant Casserole Recipe
Prep time: 45 min
Cook time: 55 min
Total time: 1 h 40 min
Cuisine: Mediterranean
Ingredients: 2 large eggplants, sliced into ½-inch rounds; Salt, for sprinkling on eggplants; Olive oil, for brushing; 1 tablespoon olive oil; 1 onion, finely chopped; 3 cloves garlic, minced; 2 cups tomato sauce (homemade or store-bought); 1 teaspoon dried oregano; 1 teaspoon dried basil; 1 teaspoon paprika; ½ teaspoon black pepper; 1 teaspoon sugar (optional, to balance acidity); 250g (9 oz) mozzarella cheese, shredded; 100g (3.5 oz) Parmesan cheese, grated (divided); 200g (7 oz) ricotta cheese or cottage cheese; 2 eggs, lightly beaten; Fresh basil or parsley, chopped

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Introduction

Cheesy Baked Eggplant Casserole is a comforting and flavorful dish perfect for a cozy dinner. Layers of tender roasted eggplant, rich tomato sauce, and a blend of cheeses create a delightful meal that’s both satisfying and easy to prepare.

A white round dish filled with a baked eggplant parmesan, showing several layers of dark purple eggplant slices lined in a circular pattern on top, covered with a golden-brown melted cheese layer that has bubbly, slightly charred spots. Below the cheese, a rich red tomato sauce peeks through, mixed with shredded cheese and scattered herbs. The center is garnished with small green herb sprigs. A silver spoon is partially digging into the dish, inviting to serve. The dish sits on a wooden board against a white marbled textured surface, with a few ripe red tomatoes and a clear oil bottle blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large eggplants, sliced into ½-inch rounds
Salt, for sprinkling on eggplants
Olive oil, for brushing
1 onion, finely chopped
3 cloves garlic, minced
2 cups tomato sauce (homemade or store-bought)
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon paprika
½ teaspoon black pepper
1 teaspoon sugar (optional, to balance acidity)
250g (9 oz) mozzarella cheese, shredded
100g (3.5 oz) Parmesan cheese, grated
200g (7 oz) ricotta cheese or cottage cheese
2 eggs, lightly beaten
Fresh basil or parsley, chopped (for garnish)

Instructions

Step 1: Slice the eggplants and sprinkle both sides with salt. Let them rest for 20–30 minutes to draw out excess moisture and reduce bitterness. Rinse the slices and pat them dry with paper towels.
Step 2: Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper, brush the eggplant slices lightly with olive oil on both sides, and bake for 20 minutes until golden and tender.
Step 3: In a large skillet, heat a tablespoon of olive oil over medium heat. Sauté the chopped onion until translucent, then add the minced garlic and cook for another minute.
Step 4: Stir in the tomato sauce, dried oregano, basil, paprika, black pepper, and sugar if using. Reduce the heat and simmer for 10 minutes to blend the flavors.
Step 5: In a bowl, combine ricotta (or cottage cheese) with the beaten eggs and half of the grated Parmesan. Mix until smooth.
Step 6: Grease a medium baking dish with olive oil. Spread a thin layer of the tomato sauce on the bottom, then arrange a layer of roasted eggplant slices.
Step 7: Spoon some of the cheese mixture over the eggplant, sprinkle with mozzarella, and pour a little more tomato sauce on top. Repeat the layers, finishing with mozzarella and the remaining Parmesan on top.
Step 8: Reduce oven temperature to 180°C (350°F) and bake the casserole for 30–35 minutes, until the top is bubbly and golden brown.
Step 9: Allow the casserole to cool for about 10 minutes before serving. Garnish with fresh basil or parsley for a fresh touch.

Tips & Variations

For a richer flavor, use homemade tomato sauce or choose a high-quality store-bought version.
You can substitute ricotta with cottage cheese for a lighter texture.
Adding a layer of sautéed mushrooms or spinach can add extra depth and nutrition.
If you prefer a spicier dish, add a pinch of red pepper flakes to the tomato sauce.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) until warmed through, or microwave individual portions for a quicker option. This dish does not freeze well due to the cheese texture.

How to Serve

A white round baking dish filled with a layered eggplant casserole, showing multiple layers of dark purple eggplant slices topped with browned melted cheese and bits of red tomato sauce peeking through. The eggplant slices are arranged in overlapping circles around the dish, with a sprinkle of grated cheese on top and a small sprig of green herbs placed in the center for garnish. The edges of the casserole are slightly browned and bubbly, giving a crispy texture look. The dish sits on a wooden board, with a blurred white marbled background, and a silver spoon scooping some of the casserole from one side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh herbs instead of dried in the tomato sauce?

Yes, fresh herbs like basil or oregano can be used. Add them towards the end of cooking to preserve their flavor.

Do I need to salt the eggplant before baking?

Salting helps draw out moisture and reduces bitterness, resulting in a firmer texture and better flavor. It is recommended but not mandatory.