Quick Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Difficulty: Easy
- Serves: 6
Introduction
Now that you have got your Crab Brulee and Potato Pizza on the menu, wanna try another versatile dish?
Are you ready to fall in love with eggplant all over again? This eggplant casserole recipe combines layers of tender eggplant, gooey cheese, and a perfectly seasoned tomato sauce. Not just a meal—a hug on a plate!
Whether you are cooking for family or hosting a dinner party, this dish will impress. Eggplant casseroles have been a favorite dish in kitchens around the world for many years, and for good reason.
In this blog, I’ll show you how to create a mouthwatering eggplant casserole step by step, plus fun tips, variations, and more.
Ingredients You’ll Need
Here’s everything you need to whip up this irresistible casserole:
For Eggplant:
- 2 large eggplants, sliced into 1/4-inch rounds
- 1 tsp salt (for sweating the eggplant)
- 2 tbsp olive oil
For the Sauce:
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 can (28 oz) crushed tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
For Assembly:
- 1 cup grated mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs (optional for topping)
- Fresh parsley, for garnish
Step-by-Step Instructions
Buckle up and let’s get started!
Step 1: Prep the Eggplant
- Lay the eggplant slices on a clean kitchen towel or paper towels. Sprinkle both sides with salt and let them sit for 15 minutes. This draws out any bitterness and excess moisture.
- Rinse the slices under cold water and pat them dry with a towel.
Tip: Don’t skip this step—it’s the key to avoiding soggy eggplant!
Step 2: Sauté the Eggplant
- Heat the olive oil in a large skillet over medium heat.
- Add the eggplant slices in batches, cooking for 2-3 minutes on each side until lightly golden. Set aside on a plate.
Fun Fact: Did you know that eggplant is technically a fruit? It’s part of the nightshade family, along with tomatoes and potatoes.
Step 3: Make the Tomato Sauce
- In the same skillet, heat olive oil over medium heat. Add the chopped onion and cook until softened (about 5 minutes).
- Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Pour in the crushed tomatoes, oregano, basil, salt, and pepper. Simmer for 10 minutes, stirring occasionally.
Tip: For a smoother sauce, use an immersion blender or food processor before simmering.
Step 4: Assemble the Casserole
- Preheat your oven to 375°F (190°C).
- Spread a thin layer of tomato sauce on the bottom of a greased 9×13-inch baking dish.
- Arrange a layer of sautéed eggplant slices on top. Sprinkle with a mix of mozzarella and Parmesan cheese.
- Repeat the layers until you use all the ingredients, finishing with a layer of cheese on top.
- For extra crunch, sprinkle breadcrumbs over the final layer of cheese.
Step 5: Bake and Serve
- Bake the casserole in the preheated oven for 25-30 minutes, or until the cheese is golden and bubbly.
- Let it cool for 5 minutes before garnishing with fresh parsley and serving.
Serving Suggestion: Pair this casserole with a crisp green salad or a slice of garlic bread for the ultimate meal.
Cooking Tips and Tricks
- Choose the Right Eggplant: Look for firm, shiny eggplants with no bruises. Smaller eggplants tend to have fewer seeds and a sweeter flavor.
- Cheese Alternatives: Swap mozzarella for provolone or use a dairy-free cheese for a vegan option.
- Add Some Protein: Layer cooked ground beef, turkey, or lentils between the eggplant slices for a heartier dish.
- Freezer-Friendly: Assemble the casserole and freeze before baking. When ready to serve, bake straight from the freezer, adding 15-20 extra minutes to the cooking time.
Recipe Variations
1. Mediterranean Twist
Add black olives, feta cheese, and a sprinkle of za’atar for a Mediterranean-inspired eggplant casserole.
2. Vegan Delight
Use dairy-free cheese and replace breadcrumbs with crushed nuts for a crunchy topping.
3. Spicy Eggplant Casserole
Kick up the heat by adding red pepper flakes to the tomato sauce or layering in some sliced jalapeños.
4. Layered Veggies
Include thin slices of zucchini, squash, or roasted red peppers for a colorful and nutrient-packed casserole.
Fun Facts About Eggplant
- Eggplants are often called “aubergines” in Europe and “brinjals” in parts of Asia.
- They are rich in antioxidants, particularly nasunin, which gives the skin its deep purple color.
- Farmers have cultivated eggplants for over 2,000 years, and they were originated in India!
FAQs
1. Do I have to sweat the eggplant?
Yes, salting the eggplant removes bitterness and excess moisture, ensuring a tender, flavorful casserole.
2. Can I make this recipe ahead of time?
Absolutely! Prepare the casserole and refrigerate it for up to 24 hours. When you’re ready to eat, bake it as directed.
3. What can I serve with eggplant casserole?
It pairs beautifully with a side salad, garlic bread, or even some pasta for a hearty meal.
4. Can I use canned eggplant for this recipe?
Fresh eggplant works best for this dish, but you can use canned eggplant slices in a pinch. Just be sure to drain them well.
5. How do I store leftovers?
Store leftover casserole in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.
6. Can I make this dish vegan?
Yes! Simply replace the cheese with plant-based alternatives and use a vegan breadcrumb topping.
Now is your time to give this recipe a try!
This eggplant casserole is everything you could want in a comfort food—creamy, cheesy, and bursting with flavor.
Whether you’re cooking for yourself or a crowd, this recipe is sure to be a hit.
Give it a try, and don’t forget to make it your own with fun variations and personal touches.
So what are you waiting for? Grab those eggplants and start cooking.
You’ll fall in love with this dish from the very first bite!