This delicious eggplant casserole is rich and satisfying. Whether you enjoy it as a meatless main or a flavorful side dish, it’s a versatile recipe that also makes great leftovers - perfect for meal prep.
In this hearty eggplant casserole, flavorful roasted eggplant slices, tangy tomato sauce, and melted mozzarella combine to create a delightful culinary experience. To make it, you will layer eggplant, marinara sauce, and cheese, then bake the layers to cheesy, melty perfection. Eggplant is wonderfully flavorful, almost "meaty," so this casserole can serve as a meatless main course.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Eggplant: Look for a large, firm eggplant with smooth skin.
- To season: Kosher salt, black pepper, and garlic powder.
- Marinara sauce: Try to find a no-sugar-added sauce such as Rao's.
- Shredded Mozzarella: A good alternative to mozzarella is provolone.
- Grated parmesan: Shredded parmesan works in this recipe, too.
Variations
- If you'd like to add meat, you can brown a pound of ground beef separately and layer it with the eggplant layers.
- Add a handful of baby spinach leaves to each of the eggplant layers. Not too much, as they tend to release water into the casserole.
- If you enjoy spicy food, add ¼ or even ½ teaspoon of red pepper flakes to the marinara sauce.
- You can use ½ teaspoon of fresh minced garlic instead of garlic powder.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Slice the eggplant into rounds and season them. Roast the slices on both sides in a hot oven. You want the eggplant fully cooked at this point.
Layer the eggplant slices, marinara sauce, and mozzarella in a baking dish.
Bake the casserole until golden and bubbly, for about 15 minutes in a 425°F oven. Let it rest for about 10 minutes before digging in.
This is so good! I doubled the marinara because I like it saucy but it was quick, easy, and so delicious! And WW friendly - low points! I will definitely make this many more times! I really enjoyed it.
Jeanne
Read more comments
This is so good! I doubled the marinara because I like it saucy but it was quick, easy, and so delicious! And WW friendly - low points! I will definitely make this many more times! I really enjoyed it.Recipe Tips
- The leftovers are delicious, so it's not a bad idea to double the recipe. If you wish to double it, simply bake it in a 2-quart baking dish. You'll need two baking sheets for the initial step of roasting the eggplant slices.
- There's no need to peel the eggplant. The peel is beautiful. While some worry that the peel will have a bitter taste, I find that high-heat roasting, as we do here, takes care of that.
- Storage: You can keep the leftovers in an airtight container in the fridge for 3-4 days. You can gently reheat them in the microwave or simply eat them cold. It's a bit like eating cold leftover pizza. It's different than hot but really good!
Serving Suggestions
Eggplant casserole is a great side dish, but it is so filling and substantial that I often serve it as a meatless entree. When I serve it as an entree, I divide the casserole into two servings instead of four and serve it with any of the following:
Recipe Card
Cheesy Eggplant Casserole
Video
Ingredients
- Avocado oil spray - for pan
- 1 large eggplant - 1 ¼ pound, unpeeled
- ¼ teaspoon Diamond Crystal kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ½ cup marinara sauce
- 1 cup mozzarella - shredded, part-skim, divided; 4 ounces
- 1 tablespoon parmesan - grated
Instructions
- Preheat the oven to 500°F. Line a large, rimmed baking sheet with high-heat-resistant parchment paper (or nonstick foil). Spray the parchment with avocado oil spray.
- Slice the eggplant into ¼-inch thick slices. Arrange the slices on the prepared baking sheet. Spray with avocado oil. Season with kosher salt, black pepper, and garlic powder. Roast the eggplant for 15 minutes.
- Remove the baking sheet from the oven. Turn the eggplant slices to the other side. Spray again with oil. Return to the oven and roast until browned and tender. This should take about 10 more minutes, but keep a close eye on the eggplant to ensure it doesn't burn.
- Remove the baking sheet from the oven. Reduce the oven temperature to 425°F.
- Arrange half of the roasted eggplant slices in the bottom of a greased 1-quart casserole dish. Spread half the marinara sauce on the eggplant pieces and sprinkle them with half the mozzarella.
- Arrange the remaining eggplant slices on top. Spread them with the remaining marinara sauce and sprinkle with the remaining mozzarella and with the parmesan.
- Bake the casserole until golden and bubbly, for about 15 minutes. Allow it to cool for 10 minutes before serving.
Notes
- This casserole is great as a side dish, but it is so filling and substantial that I often serve it as a meatless entree, in which case I divide the casserole into two servings instead of four and serve it with a green side like arugula salad or steamed broccoli.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. You can gently reheat them in the microwave or simply eat them cold. It's a bit like eating cold leftover pizza. It's different than hot, but it's good!
- Since the leftovers are so good, it's not a bad idea to double the recipe. If you wish to double it, bake the casserole in a 2-quart baking dish. You'll need two baking sheets for the initial step of roasting the eggplant slices.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Laura Mc says
I added roma/plum tomatoes and used Truff marinara (higher in sugars and fat, due to truffle infused olive oil). So not as healthy as using Rao, but delicious! Next time I’ll add sliced green/black olives and a little onion too!
Vered DeLeeuw says
YUm! Thank you, Laura, for the review and for sharing your delicious tweaks.