Cheesy Eggplant Casserole

This hearty eggplant casserole can serve as a filling meatless entree. The combination of eggplant, tomato sauce, and melted cheese is delicious!

Course Side Dish

Cuisine Italian

Prep Time 15

Cook Time 55

Rest time 10

Total Time 1 20

Servings servings

Calories 166kcal

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.

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.