Tender roasted eggplant, juicy tomatoes, garlic, Italian herbs, and plenty of melted cheese come together in this comforting and flavorful casserole. It makes an easy vegetarian side dish or a satisfying meatless main course.
Prep Time
15 minutes
Cook Time
40–45 minutes
Total Time
55–60 minutes
Servings
6
Ingredients
For the Eggplant & Vegetables
2 large eggplants, about 2 lb (900 g), sliced into ½-inch rounds
4 medium Roma tomatoes, sliced
1 small yellow onion, thinly sliced
4 garlic cloves, minced
2 tablespoons olive oil
1 teaspoon Italian seasoning
½ teaspoon dried oregano
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes, optional
For the Tomato Sauce
1½ cups (360 g) crushed tomatoes
1 tablespoon tomato paste
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon garlic powder
Salt and black pepper, to taste
For the Cheese Topping
1½ cups shredded mozzarella cheese
½ cup freshly grated Parmesan cheese
½ cup shredded provolone or cheddar cheese, optional
2 tablespoons chopped fresh parsley or basil
Instructions
- Prepare the eggplant
Preheat your oven to 425°F (220°C).
Arrange the eggplant slices on a large baking sheet. Lightly sprinkle with salt and let them sit for about 10–15 minutes. Pat away any excess moisture with paper towels.
Brush or toss the eggplant with olive oil, Italian seasoning, oregano, smoked paprika, and black pepper.
- Roast the eggplant
Roast the eggplant for 18–22 minutes, flipping halfway through.
The slices should be tender and lightly golden around the edges.
- Prepare the tomato sauce
While the eggplant roasts, combine the crushed tomatoes, tomato paste, basil, oregano, garlic powder, salt, and black pepper in a bowl.
Mix well.
- Assemble the bake
Reduce the oven temperature to 400°F (200°C).
Lightly grease a 9×13-inch baking dish.
Spread a thin layer of tomato sauce over the bottom.
Arrange a layer of roasted eggplant, followed by tomato slices, onion, and a little minced garlic.
Spoon more tomato sauce over the vegetables.
Repeat the layers until all the vegetables are used.
- Add the cheese
Sprinkle the mozzarella evenly over the top.
Add the Parmesan and optional provolone or cheddar.
- Bake
Cover loosely with foil and bake for 20 minutes.
Remove the foil and bake for another 10–15 minutes, until the vegetables are bubbling and the cheese is melted and golden.
For a more browned top, broil for 1–2 minutes, watching carefully.
- Rest and garnish
Let the casserole rest for 5–10 minutes before serving.
Sprinkle with fresh parsley or basil and serve warm.
Nut Information & Allergens
Contains nuts: No. The basic recipe contains no tree nuts or peanuts.
Main allergens:
Milk/dairy: mozzarella, Parmesan, and optional provolone/cheddar.
For a nut-free meal: The recipe is naturally nut-free, but check packaged cheese, tomato sauce, tomato paste, and seasoning labels for facility or cross-contact statements if you have a severe allergy.
Dairy-free option: Use a dairy-free mozzarella-style cheese and dairy-free Parmesan alternative, or omit the cheese for a lighter roasted vegetable bake.
Easy Substitutions
Eggplant: Use zucchini or yellow squash.
Mozzarella: Use provolone, Monterey Jack, or a dairy-free melting cheese.
Parmesan: Use Pecorino Romano or nutritional yeast.
Fresh tomatoes: Canned diced tomatoes can be used if needed.
Italian seasoning: Use a mixture of oregano, basil, thyme, and rosemary.
Spicy: Add extra red pepper flakes or a pinch of cayenne.
More protein: Add cooked chicken, turkey, lentils, chickpeas, or white beans between the layers.
Helpful Tips
Choose firm eggplants with smooth, shiny skin.
Don’t cut the eggplant too thin, or it can become mushy.
Roasting the eggplant first helps prevent a watery casserole.
Roma tomatoes work particularly well because they contain less water.
Let the finished bake rest before slicing so the layers can set slightly.
Fresh basil added after baking gives the dish a bright Mediterranean flavor.
For extra crispy cheese, broil the uncovered casserole briefly at the end.
Serving Suggestions
Serve it with:
Crusty garlic bread
A simple Greek salad
Quinoa or couscous
Rice
Roasted potatoes
Grilled chicken or fish
A spoonful of Greek yogurt on the side
Approximate Nutrition Per Serving
Based on 6 servings and using the listed mozzarella and Parmesan.
Calories: ~300
Protein: ~16 g
Carbohydrates: ~20 g
Fiber: ~7 g
Net Carbs: ~13 g
Fat: ~18 g
Saturated Fat: ~8 g
Cholesterol: ~30 mg
Sodium: ~650 mg
Nutrition is an estimate and will vary depending on the exact vegetables, cheese, and amount of olive oil used.
Q&A
Q: Can I make this recipe ahead of time?
A: Yes. Assemble the casserole, cover it, and refrigerate for up to 24 hours. Add a few extra minutes to the baking time if baking directly from the refrigerator.
Q: Can I use zucchini instead of eggplant?
A: Yes. Zucchini works well, although it releases more water. Roasting it first helps keep the casserole from becoming watery.
Q: Why should I roast the eggplant first?
A: Pre-roasting softens the eggplant, develops a deeper flavor, and removes some moisture before the casserole is assembled.
Q: Can I use canned tomatoes?
A: Yes. Crushed tomatoes are perfect for the sauce. For the tomato layers, drained canned diced tomatoes can also work.
Q: Can I make this gluten-free?
A: Yes. The ingredients in this recipe are naturally gluten-free. Check packaged seasonings and cheese labels if cross-contact is a concern.
Q: Is this recipe vegetarian?
A: Yes. It is vegetarian as written.
Q: How can I make it vegan?
A: Replace the dairy cheeses with plant-based mozzarella and Parmesan alternatives.
Q: Can I add meat?
A: Yes. Cooked ground beef, Italian sausage, shredded chicken, or turkey can be layered into the casserole.
Q: How do I prevent the bake from becoming watery?
A: Roast the eggplant first, use Roma tomatoes, avoid adding excessive sauce, and allow the finished casserole to rest before serving.
Q: Can I freeze it?
A: Yes, although the vegetables may become softer after thawing. Cool completely, portion into airtight containers, and freeze for up to about 2–3 months.
Q: How should I reheat leftovers?
A: Reheat in a 350°F (175°C) oven until hot and bubbly. Individual portions can also be reheated in the microwave.
Q: Can I make it lower-carb?
A: Yes. The recipe is already relatively low in carbohydrates. Use fewer tomatoes and avoid serving it with bread, pasta, or rice if you want to reduce the overall carbohydrate content.
Q: Can I add extra cheese?
A: Absolutely. Add another ½ cup of mozzarella for a richer, cheesier topping.
Leave a Reply