Eggplant Casserole

Course: casserole

Cuisine: American

Diet: Vegetarian

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings: servings

Calories: 453kcal

My easy eggplant casserole is layered with veggies, mozzarella, and Parmesan cheese — comforting, healthy, and ready in under an hour!

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.

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.