Eggplant Casserole

This eggplant casserole blends savory vegetables with herbs, layered cheese, and baked to perfection for a comforting, hearty meal.

What you Need

Saute aromatics


Heat oil in a skillet. Add the onions and cook for 3 minutes. Add the peppers and garlic.

Add herbs


Add the tomatoes and herbs, letting them simmer for a couple of minutes. Set aside.

Cook eggplant


In the same skillet, heat oil and add the eggplant and salt. Stir frequently. Sprinkle in the flour and stir.

Prep casserole


Spoon a third of the vegetable mixture into thebaking dish. Layer with Parmesan cheese and mozzarella slices.

Continue layering


Repeat with another layer of veggies and cheeses. Top all with a final layer of Parmesan.

Bake and serve


Bake the casserole for 20 minutes. Sprinkle with basil and parsley leaves and serve!

- Before cooking, salt the cubed eggplant and let it rest for about 30 minutes. - The casserole is ready when the top layer of cheese is golden and bubbly.

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