This Eggplant Mozzarella Casserole layers tender roasted eggplant, rich, melty cheese, and a savory, flavorful sauce into one irresistible dish. Best of all, it’s wonderfully simple to make! Just roast the eggplant, layer everything in a baking dish, and pop it back in the oven for a final bake. Delicious comfort food couldn’t be easier!
Eggplant
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.
How to make this Recipe:
- Prepare the eggplant slices
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.
- Roast the eggplant and start layering
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.
- Layer with tomato sauce, mozzarella, and basil
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 and enjoy!
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!
Eggplant Mozzarella Casserole – Frequently Asked Questions:
Not necessarily.
– Many cooks prefer to leave the skin on for texture and nutrients.
– However, if your eggplants are large or older, peeling helps reduce bitterness and tough skin.
Try this:
– Add fresh basil, oregano, or thyme.
– Sprinkle red pepper flakes for a little kick.
– Use smoked mozzarella for a deeper, unique flavor.
Perfect pairings:
– Fresh green salad
– Garlic bread or crusty baguette
– A glass of red wine like Chianti or Merlot
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Eggplant Mozzarella Casserole
Ingredients
- 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
Instructions
- 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!
Hi! I’m Irina. Here you’ll find healthy and healthy-ish recipes.
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