Delicious Eggplant Casserole Recipe
This delicious eggplant casserole is loaded with roasted eggplant, succulent tomatoes, and melted cheese for a hearty and flavorful dish.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 2 large eggplants cut into 1/2 inch slices
- 2 tbsp olive oil divided
- 1 medium onion chopped
- 3 cloves garlic minced
- 14.5 oz canned diced tomatoes drained
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 cup shredded mozzarella cheese
Instructions
Preparation Steps
- Preheat the oven to 375°F (190°C).
- Place the eggplant slices on a baking sheet and brush with 1 tablespoon olive oil.
- Roast in the oven for 20 minutes, turning halfway through, until eggplant is tender.
- In a skillet, heat the remaining olive oil over medium heat.
- Add onion and garlic; sauté until onion is translucent.
- Stir in the diced tomatoes, oregano, basil, salt, and black pepper. Simmer for 10 minutes.
- Layer half of the eggplant slices in a baking dish. Top with half of the tomato mixture and half of the mozzarella cheese. Repeat layers.
- Bake uncovered for 20 minutes, or until the cheese is melted and bubbly. Let stand for 5 minutes before serving.
Notes
You can substitute mozzarella cheese with cheddar or any cheese of your preference.