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Eggplant Casserole

Savory Eggplant Casserole with Creamy Layers to Savor

This Hearty Vegetarian Eggplant Casserole is a warm hug on a plate, featuring layers of eggplant, creamy ricotta, and gooey mozzarella, perfect for busy weeknights.
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Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 6 portions
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 medium Eggplants Salted and drained
  • 2 cups Tomato Sauce Homemade or store-bought
  • 15 oz Ricotta Cheese Vegan ricotta can be used
  • 2 cups Mozzarella Cheese Part-skim or vegan mozzarella
  • 0.5 cup Parmesan Cheese Use vegetarian-friendly varieties or omit for vegan
  • 2 tbsp Olive Oil Any cooking oil can be used
  • 1 tbsp Herbs (e.g., basil, oregano) Fresh is preferable, but dried can be used

Equipment

  • Baking Dish
  • Colander
  • Saucepan
  • baking sheet
  • Knife
  • Cutting board

Method
 

Step-by-Step Instructions for Hearty Vegetarian Eggplant Casserole
  1. Preheat your oven to 375°F (190°C). Gather your baking dish, slicing knife, and cutting board.
  2. Slice the eggplant into ½-inch thick rounds, place in a colander, and sprinkle with salt. Let sit for 30 minutes, then rinse and pat dry.
  3. Drizzle olive oil on a baking sheet and roast the salted eggplant for about 20-25 minutes until tender and lightly browned.
  4. In a saucepan, simmer tomato sauce with dried herbs for 10-15 minutes until hot and fragrant.
  5. Layer the casserole in a baking dish, starting with eggplant, followed by tomato sauce, ricotta, and mozzarella. Repeat the layers, finishing with mozzarella.
  6. Bake for 30-40 minutes until the cheese is bubbly and golden brown.
  7. Let cool for 10 minutes before slicing and serving.

Nutrition

Serving: 1portionCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 600mgPotassium: 800mgFiber: 6gSugar: 8gVitamin A: 15IUVitamin C: 20mgCalcium: 250mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3-4 days. It can be frozen for 2-3 months. Reheat in the oven at 350°F (175°C) for 20-25 minutes.

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