The combination of eggplant, tomato sauce, and melted cheese is wonderful. And the leftovers are excellent too! I love eggplant. Much like portobello mushrooms, it’s wonderfully flavorful, almost “meaty.” 🍆 That’s why I have quite a few eggplant recipes on this blog. But this is definitely one of the best. If you like eggplant, I think you will love this cheesy eggplant casserole. The combination of deeply flavorful, roasted eggplant slices, tangy tomato sauce, and melted mozzarella combine to create a delicious, pizza-like experience.
Ingredients
You’ll only need a few simple ingredients to make this tasty casserole. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need: Eggplant: Look for a large, firm eggplant with smooth skin. I don’t peel the eggplant, but you can peel it if you want. Kosher salt and black pepper: If using fine salt, you might want to reduce the amount you use, or the casserole could end up too salty. Garlic powder: Make sure it’s fresh! A stale spice can easily ruin a dish. You can also use fresh minced garlic instead of garlic powder. Marinara sauce: Try to find a no-sugar-added brand. I like Rao’s. Shredded Mozzarella: A good alternative to mozzarella is provolone. Grated parmesan: Shredded parmesan works too in this recipe.
Instructions
Making this eggplant casserole is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps: You start by slicing the eggplant and roasting the slices in a hot oven. Next, you layer the eggplant slices, the marinara sauce, and the mozzarella in a baking dish. Bake the casserole until golden and bubbly, about 15 minutes in a 425°F oven.
Expert tip
Leftovers are really good, 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.
Frequently asked questions
Variations and substitutions
I love this recipe as is and almost always make it as written. But in case you’d like to vary the basic recipe, here are a few ideas for you:
If you’d like this recipe to contain meat, you can brown a pound of gound beef seperatley, then layer it with the eggplant layers.Use provolone instead of mozzarella.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.
Serving suggestions
This casserole can make an excellent 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 an arugula salad or with steamed broccoli.
Storing leftovers
Leftovers keep great for 3-4 days in the fridge, in an airtight container. You can gently reheat them in the microwave, or simply eat them cold.
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Recipe card
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