Go Back
Easy Cheesy Eggplant Casserole Recipe

Easy Cheesy Eggplant Casserole

Tender eggplant is cooked with tomatoes, marinara sauce, and Italian seasoning, then layered with mozzarella, Parmesan, and seasoned breadcrumbs before baking until bubbly and golden.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Eggplant Mixture
  • 2 medium medium eggplants, about 2 pounds total
  • 1 teaspoon kosher salt, plus more for cooking water if needed
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic cloves, minced
  • 1 14-15 ounce can diced tomatoes, drained
  • 1 cup tomato or marinara sauce
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon black pepper
Cheese and Topping
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup Italian-seasoned breadcrumbs
Garnish
  • 2 tablespoons, optional fresh basil or parsley, chopped

Method
 

Step-by-Step
  1. Heat the oven to 375°F and grease a 9-by-13-inch baking dish.
  2. Cut the eggplants into approximately 1/2-inch cubes or slices. Toss them with 1 teaspoon kosher salt, let them stand for 15–20 minutes, and pat them dry.
  3. Heat the olive oil in a large skillet over medium heat. Cook the onion for 4–5 minutes until softened, then add the garlic and cook for 30 seconds.
  4. Add the eggplant and cook for 7–10 minutes, stirring occasionally, until it begins to soften. Cook in batches if the skillet is crowded.
  5. Stir in the drained tomatoes, tomato sauce, Italian seasoning, and black pepper. Simmer for 3–5 minutes.
  6. Transfer half of the eggplant mixture to the prepared baking dish. Sprinkle with half of the mozzarella and Parmesan, add the remaining eggplant mixture, and finish with the remaining cheeses and breadcrumbs.
  7. Bake uncovered for 30–35 minutes until bubbling and golden brown. Rest for 5–10 minutes, then garnish with fresh basil or parsley if desired and serve.

Notes

Drain canned tomatoes thoroughly, partly tenderize the eggplant before assembling, and let the casserole rest before serving to reduce excess liquid and help the layers set. Refrigerate leftovers in a covered container and reheat until hot.