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!
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!