Cheesy Eggplant Casserole Recipe
This Eggplant Casserole with cheese might just become one of your new favorite meals because it’s so delicious. If you’ve ever ordered eggplant parmesan at your favorite Italian restaurant, this tastes just like it! If you’ve ended up here because you’re searching for a recipe to use up your garden eggplant – this is it! Looking for more eggplant recipes? Also try my Creamy Eggplant and Tomatoes, Eggplant Nuggets and Roasted Eggplant Soup.
Ingredients You Need:
Do you peel eggplant before cooking?
You don’t have to peel the eggplant before cooking it for this recipe. I wanted to make this dish as easy as possible to prep, so no peeling is needed. When the eggplant roasts in the oven it’s going to soften up the skin, so it won’t be tough at all.
How to Bake Eggplant Casserole
You will need 2 eggplant for this recipe. Slice them up into 1/2 inch pieces. Roast the eggplant slices in the oven until they’re lightly browned. This will help prevent the eggplant from becoming soggy when we cook it in the casserole. While the eggplant is cooking, let’s make the tomato sauce. You’re going to cook the onion, green pepper and garlic in a little bit of olive oil in a frying pan. Once your kitchen is smelling great, add in a jar of your favorite pasta sauce, basil, oregano and salt + pepper to taste. Continue cooking until the sauce is warm. Spray a 9×13 baking dish with nonstick spray. Now we’re going to start to make the layers. Add 1/2 of the eggplant slices on bottom. Now add 1/2 of the pasta sauce mixture. Now add 1/2 of the mozzarella cheese. Finally, add 1/2 of the Parmesan cheese. Now repeat those steps 1 more time. Bake the Eggplant Casserole in the oven for 30 minutes, until it’s bubbly. Remove from the oven, and add fresh tomato slices and basil leaves on top. Serve and enjoy!
Storing Leftovers
Store leftovers in the refrigerator, good for 2-3 days. Reheat in the microwave until fully warmed up. Pin for later:
