This Eggplant Casserole is a hearty dish of baked eggplant, rich tomato sauce, and melted mozzarella — its dreamy richness is scrumptious without even a bit of meat! It’s great for family dinner or meal prep, and surprisingly easy to throw together.
Slice eggplants into rounds, sprinkle them with salt to release moisture and bitterness. Rinse after 15–20 minutes and pat dry. Then pan fry or roast the rounds until golden and tender.
For sauce, mashed fresh or canned tomatoes sautéed with garlic, onion, olive oil and Italian herbs like basil and oregano. Simmer until thick and flavorful. Arrange the eggplant slices in a baking dish and cover each piece with tomato sauce and some grated mozzarella, repeating until all the ingredients are used up. Top with a little Parmesan cheese if you like.
Bake in preheated oven at 375 degrees for 25-30 minutes or until cheese is bubbly and golden. Cool a bit and serve.
This isn’t your average eggplant casserole: It’s loaded with hearty goodness and can also provide you with that “comfort food” satisfaction, while you are still eating something healthy. Pair it with a fresh salad or crusty bread for a full meal.
