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Eggplant Casserole Recipe

Eggplant Casserole
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Easy eggplant casserole is a baked dish made with slices of eggplant layered with tomato sauce, cheese, and herbs. It can be customized with ingredients like ground beef, lentils, or extra vegetables for added richness. The casserole is baked until bubbly and golden, producing a comforting texture that’s creamy inside with a slightly crispy top layer.

Ingredients

Scale

  • 2 medium eggplants, sliced into ¼-inch rounds

  • 2 tbsp olive oil (plus extra for brushing)

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 1 can (15 oz) tomato sauce

  • 1 can (14 oz) diced tomatoes

  • 1 tsp dried oregano

  • 1 tsp dried basil

  • ½ tsp salt

  • ½ tsp black pepper

  • 1 cup shredded mozzarella cheese

  • ½ cup grated Parmesan cheese

  • ½ cup breadcrumbs (optional, for topping)

  • Fresh parsley (for garnish)

Instructions

  • Preheat the oven – Set oven to 375°F (190°C) and lightly grease a baking dish.

  • Prepare the eggplant – Brush both sides of the eggplant slices with olive oil and season with salt and pepper.

  • Bake or sauté eggplant – Either bake the slices on a sheet for 15 minutes until soft or pan-sear them until lightly browned.

  • Make the sauce – In a skillet, heat olive oil, then sauté onion and garlic until fragrant. Add tomato sauce, diced tomatoes, oregano, and basil. Simmer for 10 minutes.

  • Layer the casserole – Spread a small amount of sauce on the bottom of the baking dish. Add a layer of eggplant, spoon more sauce over it, sprinkle cheese, and repeat the layers.

  • Add the topping – Finish with mozzarella, Parmesan, and breadcrumbs if desired for a crisp texture.

  • Bake until bubbly – Bake uncovered for 25–30 minutes until the top is golden and the sauce is bubbling.

  • Rest before serving – Let the casserole sit for 5–10 minutes before slicing.

Find it online: https://gordonramsayeats.com/eggplant-casserole/