My eggplant casserole is cheesy, and absolutely packed with flavor. Think of tender eggplant, juicy tomatoes, sweet bell peppers, and layers of melted mozzarella and Parmesan cheese all coming together to make a vegetarian comfort dish that’s as healthy as it is delicious. Yum! I’ve tested this recipe many, many times and now use a simple method that brings out the best of these fresh ingredients in under an hour.
Never make a watery eggplant casserole again – try my recipe!
I first made this eggplant casserole when I had a bounty of eggplants from the summer garden but the days were starting to get cooler. It’s inspired by a version I had with a friend in Sicily, and wow, it lives rent free in my head!
The secret to my eggplant casserole recipe is gently sautéing the vegetables first to develop a deep, savory base, then layering with just enough cheese to feel indulgent but not overly heavy. A sprinkle of flour thickens the sauce naturally, ensuring the casserole isn’t watery. It’s also meal prep friendly, so it’s seriously a win-win-win type of dish that tastes so good you’ll want to add to your weekly rotation as soon as you make it for the first time.
Looking for more hearty vegetarian casseroles? Try my 3-ingredient broccoli cheese casserole, popular corn casserole or dip your fingers into something unique with my carrot casserole! Then let me know which one’s your favorite!
Key ingredients and why they matter
To make this easy eggplant casserole, you’ll need eggplants, tomatoes, red bell pepper, an onion, garlic cloves, olive oil, flour, hard cheese, mozzarella, fresh parsley, fresh basil, dried oregano, and salt.
Full ingredient list and detailed instructions are on the recipe card.
- Eggplant: Choose smooth, firm eggplants for best texture; salting briefly reduces bitterness and moisture.
- Tomatoes: Fresh ripe tomatoes deliver bright flavor, but canned diced tomatoes or sauce work well too.
- Bell pepper: Adds sweetness and crunch; any color works beautifully.
- Mozzarella & parmesan: Mozzarella melts beautifully, while Parmesan adds a salty, savory depth. I use a ball of mozzarella and roughly chop it into pieces but you can also get the pre-sliced varieties to layer on the dish.
- Fresh herbs: Parsley and basil brighten and elevate the dish, complementing the richness perfectly.
Tips & Tricks
Shruthi’s top tips
- You can peel the eggplant skin or leave it on, depending on your preference. If the skin is tough or if you prefer a smoother texture, you can peel it.
- Salting cubed eggplant for about 30 minutes draws out bitterness and moisture for perfect texture.
- If you want to make it more indulgent, you can use butter instead of olive oil.
- A sprinkle of flour can help thickens juice, preventing a soggy casserole without heavy sauces.
- Combine mozzarella with Parmesan or try provolone or Monterey Jack for more flavor complexity.
- If cheese isn’t golden after baking, broil briefly at the end for extra browning.
How to make baked eggplant casserole
Preheat oven to 375°F and grease a 2 1/2-quart casserole dish with cooking spray. Slice your eggplants, salt them and let them draw out the water on a baking sheet while you start cooking the rest of the vegetables.
- Add olive oil to a large pan over medium-low heat. Add onions and cook for about 3 minutes, until softened. Then, add peppers, continuing to cook for another 3 minutes. Add garlic and saute for 30 seconds until fragrant.
- Finally, add tomatoes and herbs, letting them simmer for a couple of minutes. As a shortcut, you can use a can of diced tomatoes (drained) or even marinara sauce instead. Add a sprinkle of flour and let it cook through if your mixture appears too wet. Transfer the mixture to a large bowl and set aside.
- In the same skillet, heat the remaining 2 tablespoons of olive oil and add the eggplant slices along with salt. Stir frequently until the eggplant is lightly browned. Once browned, sprinkle in the flour and stir.
- Pour in the tomato mixture, combining everything and bringing it to a simmer. You can add a pinch of black pepper if you wish.
- Spoon a third of the vegetable mixture into the prepared baking dish. Layer with third of Parmesan cheese and half of the mozzarella slices.
- Repeat with another layer of veggies.
- Then add the remaining mozzarella cheese and another part of Parmesan.
- Finish with the remaining mixture, topping it all off with a final layer of Parmesan.
- Bake the casserole in your preheated oven for 20 minutes or until the eggplant is tender and the cheese is golden and bubbly, then let it stand for a few minutes before serving. Sprinkle with basil and parsley leaves and serve!
How to serve eggplant casserole
Serve it with garlic bread, salads, or roasted vegetables. You can make it more filling by serving it with rice or quinoa. I love pairing this dish with my roasted vegetable salad, garlic bread, penne pomodoro, or for an off-the-left-field option, my Nigerian jollof rice!
Storage and reheating suggestions
To store leftovers, cover the baking dish with plastic wrap or aluminum foil and refrigerate it for 3-5 days. You can also portion it into individual portions in an airtight container and store it in the fridge.
To reheat, heat it in the oven at around 325°F for 5-8 minutes or until completely heated through. You can also microwave individual portions.
To freeze, wrap the casserole container or transfer it to a freezer bag. Freeze it for 2-3 months. When ready to serve, thaw it overnight before reheating.
More eggplant recipes
Have a boatload of eggplants? Try one of these awesome eggplant recipes:
Eggplant Hummus
Baingan Bharta
Pasta alla Norma
Slow Cooker Ratatouille
Eggplant Casserole
Ingredients
- 4 tablespoons olive oil
- 2 medium eggplants, sliced or cubed
- 1 tablespoon salt
- 1 large yellow onion, diced
- 1 red bell pepper, medium, finely chopped
- 3 cloves garlic, minced
- 3 tomatoes, ripe, medium, diced.
- ¼ tablespoon dried oregano
- 1 tablespoon flour
- 1 cup parmesan cheese, grated
- 6 ounces fresh mozzarella, sliced
- 1 tablespoon fresh basil, finely chopped
- 1 tablespoon fresh parsley, finely chopped
Instructions
- Preheat oven to 375°F. Grease a 2½-quart casserole dish with cooking spray or olive oil.
- Optional, but recommended: slice eggplants and salt them. Let them sit for up to 30 minutes to draw excess moisture out.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Sauté onions until softened, about 3 minutes.
- Add bell peppers, cook another 3 minutes. Add garlic and cook for 30 seconds until fragrant.
- Stir in tomatoes and herbs, simmering gently for 2 minutes. Transfer mixture to a bowl.
- In the same skillet, add remaining olive oil over medium heat. Cook eggplant slices with salt until lightly browned, stirring often.
- Sprinkle flour over eggplant, stir briefly, then pour in tomato mixture. Simmer for 1–2 minutes until combined and slightly thickened.
- Spoon one-third of the vegetable mixture into the prepared baking dish. Sprinkle one-third of Parmesan and layer half the mozzarella slices on top. Repeat layers once more, ending with remaining vegetable mixture and final sprinkle of Parmesan.
- Bake uncovered for 20 minutes, or until eggplant is tender and cheese golden and bubbly. Broil for 1–2 minutes if desired to achieve a golden top.
- Cool slightly, garnish with fresh basil and parsley, and serve warm.
Notes
- Peeling is optional—skin adds texture and nutrients, but peel if preferred for smoother consistency.
- Substitute tomatoes with 1 can of diced tomatoes, drained well.
- Ensure eggplant and bell peppers are sliced evenly for consistent cooking and texture throughout the casserole.
- Let the casserole sit for a few minutes before serving — it helps to set the flavors and makes for easier serving.
- Feel free to customize the cheese toppings with your favorite varieties like provolone or Monterey Jack for a unique twist.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
