Hearty Eggplant Casserole

Dive into comforting, Mediterranean-inspired flavors with this Hearty Eggplant Casserole, a dish that's perfect for cozy family dinners or elegant gatherings. Tender layers of golden-browned eggplant are nestled in a rich, herb-infused tomato sauce and generously topped with a trio of cheeses—creamy ricotta, gooey mozzarella, and nutty parmesan. The casserole is baked to bubbly perfection, then finished with a sprinkle of fresh basil for a burst of brightness. This vegetarian masterpiece is both satisfying and nutritious, packed with wholesome ingredients like fresh eggplant, garlic, and canned crushed tomatoes. Ready in just 20 minutes of prep time and ideal for make-ahead meals or next-day leftovers, this easy eggplant casserole recipe is sure to become a household favorite. Perfect for those seeking comforting vegetarian recipes with bold flavors, this dish is a must-try!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2 large eggplants
• 4 tablespoons olive oil
• 1 large, diced onion
• 3 cloves, minced garlic
• 28 ounces canned crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 1 cup ricotta cheese
• 2 cups, shredded mozzarella cheese
• 0.5 cup, grated parmesan cheese
• 0.25 cup, chopped fresh basil

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the eggplants into 1/4-inch thick rounds and sprinkle each side lightly with salt. Let sit for 15 minutes to draw out moisture.

Step 3

Pat the eggplant slices dry with paper towels.

Step 4

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the eggplant slices in batches, cooking each side until golden brown, about 3 minutes per side. Add more oil as needed for additional batches.

Step 5

Remove eggplant slices and set aside.

Step 6

In the same skillet, add the remaining 2 tablespoons of olive oil over medium heat. Sauté the onion until softened, about 5 minutes. Add minced garlic and cook for an additional minute.

Step 7

Add the crushed tomatoes, oregano, basil, salt, and black pepper to the skillet. Simmer the sauce for 10 minutes, stirring occasionally.

Step 8

In a 9x13 inch baking dish, spread a thin layer of tomato sauce on the bottom.

Step 9

Layer half of the eggplant slices over the sauce. Spread half of the remaining tomato sauce over the eggplants.

Step 10

Dollop half of the ricotta cheese over the sauce and sprinkle with half of the mozzarella.

Step 11

Repeat the layers: eggplant slices, tomato sauce, ricotta, and mozzarella.

Step 12

Sprinkle the top with parmesan cheese.

Step 13

Cover the baking dish with aluminum foil and bake for 30 minutes.

Step 14

Remove the foil and bake for an additional 15 minutes, or until the cheese on top is bubbly and golden.

Step 15

Allow the casserole to cool for a few minutes before serving. Garnish with fresh basil before serving.

Nutrition Facts

Serving size	2506.1 grams (2506.1g)

Amount per serving	% Daily Value*
Calories	2256

Total Fat 146.10g	187%
Saturated Fat 60.90g	305%
Polyunsaturated Fat 7.00g
Cholesterol 342mg	114%
Sodium 5533mg	241%
Total Carbohydrate 151.20g	55%
Dietary Fiber 44.90g	160%
Total Sugars 74.40g
Protein 120.10g	240%

Vitamin D 36IU	181%
Calcium 3408mg	262%
Iron 12mg	67%
Potassium 5656mg	120%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.8%

Protein: 20.0%

Carbs: 25.2%