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Eggplant Casserole

A comforting, layered casserole featuring tender eggplant, savory tomato sauce, and a golden cheesy topping. Perfect for weeknight dinners or gatherings, this vegetarian Mediterranean dish is freezer-ready and delicious served hot or at room temperature.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Dish, Side
Cuisine: Mediterranean
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 medium eggplants about 1.5 pounds total
  • 3 tablespoons olive oil divided
  • Salt and black pepper to taste
  • 1 onion diced
  • 4 garlic cloves minced
  • 1 can 28 ounces crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes
  • 2 cups ricotta cheese
  • 1 egg
  • 2 cups shredded mozzarella cheese divided
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley chopped

Equipment

  • 9x13 inch baking dish
  • Sharp chef's knife
  • Cutting board
  • Large skillet or sauté pan
  • Paper towels
  • Medium saucepan
  • Wooden spoon
  • Box grater or microplane
  • Measuring cups and spoons
  • Oven

Method
 

  1. Slice eggplants lengthwise into 1/4-inch thick slabs. Pat dry with paper towels to remove excess moisture.
  2. Sprinkle both sides of each eggplant slice generously with salt and let sit for 10 minutes to draw out moisture and reduce bitterness.
  3. Blot eggplant slices again with fresh paper towels to remove moisture and salt residue.
  4. Heat 1.5 tablespoons olive oil in a large skillet over medium-high heat. Cook eggplant slices in batches for 3 minutes per side until lightly browned and tender.
  5. In a medium saucepan over medium heat, heat the remaining 1.5 tablespoons olive oil. Add diced onion and cook for 3 minutes, then stir in minced garlic and cook for another minute until fragrant.
  6. Pour in crushed tomatoes, add oregano, basil, and red pepper flakes. Simmer uncovered for 10 minutes, stirring occasionally, until sauce thickens slightly and flavors meld.
  7. In a bowl, combine ricotta cheese, egg, 1 cup shredded mozzarella, Parmesan, fresh parsley, and season with salt and pepper. Mix until just combined.
  8. Preheat oven to 375°F (190°C). Spread a thin layer of tomato sauce on the bottom of the 9x13-inch baking dish.
  9. Arrange a single layer of eggplant slices over the sauce, overlapping slightly.
  10. Spread half of the ricotta cheese mixture over the eggplant layer, then add another thin layer of tomato sauce.
  11. Top with remaining eggplant slices, then the rest of the ricotta mixture, and finish with the remaining tomato sauce.
  12. Sprinkle the remaining 1 cup shredded mozzarella evenly over the top.
  13. Bake uncovered for 30 to 35 minutes until cheese is melted, bubbly, and edges are lightly browned.
  14. Let casserole rest for 5 minutes before serving to allow layers to set.

Notes

This casserole is vegetarian and freezer-friendly. Let it cool completely before storing leftovers in an airtight container for up to 4 days in the refrigerator or freeze for up to 3 months. Reheat covered in a 350°F oven for 20-25 minutes. Allow resting time before serving for clean slices.