Eggplant Mozzarella Casserole

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Eggplant Mozzarella Casserole

This Eggplant Mozzarella Casserole recipe combines tender roasted eggplant with rich, melty cheese and a flavorful sauce to make a dish that’s to die for. Plus, it’s so, so easy to make!

Eggplant Mozzarella Casserole

The combination of eggplant, tomato sauce, fresh basil and melted cheese is so wonderful! All you have to do is to prepare the eggplant by roasting it in the oven, assemble the casserole in a baking dish, and then give everything one final bake. Seriously, it’s that easy!

Eggplants are a nutrient-rich food that contains fiber, vitamins, and minerals. They may benefit your overall health, including your heart. Although often considered a vegetable, they’re technically a fruit, as they grow from a flowering plant and contain seeds. Eggplant has a flavor similar to summer squash or zucchini: tender, mild, and sweet with a slight vegetal bitterness. Eggplant will absorb the flavor of whatever it’s cooked with. Its texture is firm and spongy when raw, and tender when cooked.

The beauty of this recipe is the texture of the eggplant. With the technique we are going to prepare it in, it’s going to keep its beautiful firm texture and have absolutely no mush. The secret? Let the salted eggplant sit on a large tray for a good 30 minutes. Beads of water will emerge. Pat the eggplant dry and remove any excess salt.

You can serve this Eggplant Mozzarella Casserole hot or even at room temperature. It will hold for up to 3 days in the fridge and can be prepared ahead of time and then heated when ready to serve.

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Eggplant Mozzarella Casserole

This eggplant mozzarella casserole recipe combines tender roasted eggplant with rich, melty cheese and a flavorful sauce to make a dish that's to die for. Plus, it's so, so easy to make!
Prep Time 40 minutes
Cook Time 50 minutes
Course Main Course
Cuisine American, Italian
Servings 6


  • 2 medium eggplants (sliced – 1/4 inch thick slices)
  • 8 ounces mozzarella cheese log (thinly sliced)
  • 15 ounces tomato sauce
  • 1 garlic clove (minced)
  • ¼ cup fresh basil leaves (thinly slice)
  • ½ teaspoon Italian seasoning
  • Salt and black pepper
  • Olive oil


  • Lay eggplant slices on a large baking sheet lined with paper towel. Sprinkle with salt and set aside for 30 minutes. Pat the eggplant dry.
  • Preheat your oven to 450°F. Lightly coat a rimmed baking sheet with olive oil. Arrange the slices on the prepared baking sheet. Lightly coat the slices with olive oil and season with black pepper. Roast the eggplant for 15 minutes. 
  • Place the tomato sauce, garlic, and Italian seasoning in a large bowl. Mix until thoroughly combined.
  • Remove the baking sheet from the oven. Turn the eggplant slices over. Return them to the oven and roast about 10 more minutes or until tender. 
  • Remove the baking sheet from the oven. Reduce the oven temperature to 400°F.
  • Spread 1/4 of the tomato sauce in the bottom of a 8 x 8 inch baking dish. Arrange 1/3 of the roasted eggplant slices in a single layer to cover the sauce. Spoon 1/4 of the tomato sauce over the eggplant, top with slices of mozzarella, and fresh basil. Repeat with two more layers of eggplant, tomato sauce, slices of mozzarella and basil.
  • Bake the eggplant casserole until golden and bubbly, about 25 minutes.
  • Remove from oven and set aside for 10 minutes before serving. Add a sprinkle of fresh basil on top. Enjoy!
Keyword eggplant, eggplant casserole, eggplant mozzarella casserole

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