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Cheesy Baked Eggplant Casserole Recipe

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★★★★★

4.5 from 100 reviews

A deliciously creamy and cheesy baked eggplant casserole featuring layers of tender roasted eggplant, rich tomato sauce, and a blend of mozzarella, Parmesan, and ricotta cheeses. This comforting dish combines Mediterranean flavors with a smooth texture, perfect as a hearty vegetarian main or side.

Ingredients

Scale

Eggplant Preparation

  • 2 large eggplants, sliced into ½-inch rounds
  • Salt, for sprinkling on eggplants
  • Olive oil, for brushing

Sauce

  • 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)

Cheese Mixture

  • 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

Garnish

  • Fresh basil or parsley, chopped

Instructions

  1. Prepare the Eggplants: Slice the eggplants into ½-inch rounds and sprinkle both sides generously with salt. Let them rest for 20–30 minutes to draw out excess moisture and reduce bitterness. Rinse the eggplants thoroughly to remove the salt and pat dry with paper towels.
  2. Roast the Eggplants: Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper. Lightly brush both sides of the eggplant slices with olive oil, place them on the tray, and bake for 20 minutes until golden and tender.
  3. Make the Sauce: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Sauté the finely chopped onion until translucent, about 5 minutes. Add the minced garlic and cook for 1 more minute until fragrant. Stir in the tomato sauce, dried oregano, dried basil, paprika, black pepper, and optional sugar. Lower the heat and let the sauce simmer gently for 10 minutes to develop rich flavors.
  4. Prepare the Cheese Mixture: In a mixing bowl, combine the ricotta (or cottage cheese), lightly beaten eggs, and half of the grated Parmesan cheese. Stir until the mixture is smooth and well incorporated.
  5. Assemble the Casserole: Grease a medium-sized baking dish with olive oil. Spread a thin layer of tomato sauce over the bottom. Arrange a layer of roasted eggplant slices over the sauce, then spoon a portion of the cheese mixture on top. Sprinkle with shredded mozzarella cheese and drizzle a little more tomato sauce over it. Repeat layering with the remaining ingredients, finishing off with a generous topping of mozzarella and the remaining Parmesan cheese.
  6. Bake: Reduce the oven temperature to 180°C (350°F). Bake the casserole uncovered for 30–35 minutes, until the cheese on top is bubbly and golden brown.
  7. Serve: Allow the casserole to cool for about 10 minutes after baking. Garnish with freshly chopped basil or parsley before serving for a fresh, colorful finish.

Notes

  • Salting the eggplants removes bitterness but be sure to rinse and dry them well before cooking.
  • You can substitute cottage cheese for ricotta if desired.
  • Use fresh mozzarella if possible for a creamier texture.
  • If you prefer a spicier sauce, add a pinch of red chili flakes to the tomato sauce.
  • This casserole can be prepared a day in advance and reheated for convenience.

Keywords: eggplant casserole, cheesy eggplant bake, baked eggplant recipe, vegetarian casserole, Italian-inspired eggplant dish

Find it online: https://mixitwitjoe.com/cheesy-baked-eggplant-casserole-recipe/