Based on the photo, this looks like a roasted eggplant casserole layered with tomatoes, melted cheese, garlic/herbs, and a rich tomato sauce. Here’s a detailed version designed to recreate that appearance and flavor.
Ingredients — Serves 4–6
Eggplant
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2 large eggplants, sliced into 1–1.5 cm rounds
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2–3 tbsp olive oil
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1 tsp salt
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½ tsp black pepper
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1 tsp paprika
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½ tsp dried oregano
Tomato sauce
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1½ cups crushed tomatoes
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2 tbsp tomato paste
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3 garlic cloves, minced
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1 tbsp olive oil
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½ tsp chili flakes, optional
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½ tsp dried oregano
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½ tsp salt
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¼ tsp black pepper
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½ tsp sugar, optional if tomatoes are acidic
Cheese topping
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1½ cups shredded mozzarella
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½ cup grated Parmesan
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½ cup shredded cheddar or Monterey Jack
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½ cup cherry tomatoes, halved
Finish
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2–3 tbsp fresh parsley or cilantro, chopped
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1 tbsp fresh basil, optional
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1 tsp olive oil
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Pinch of chili flakes
Full Recipe
1. Prepare the eggplant
Heat the oven to 220°C / 425°F.
Arrange the eggplant slices on a large baking sheet. Brush both sides lightly with olive oil and season with salt, pepper, paprika and oregano.
Roast for 18–22 minutes, turning once halfway through. The eggplant should be tender and lightly browned.
Tip: Don’t drown the eggplant in oil—it absorbs oil very quickly. Roasting gives you a richer, less greasy casserole.
2. Make the tomato sauce
While the eggplant roasts, heat 1 tbsp olive oil in a saucepan.
Add garlic and cook for about 30 seconds. Add crushed tomatoes, tomato paste, oregano, chili flakes, salt and pepper.
Simmer for 8–10 minutes, until slightly thickened.
3. Assemble
Reduce the oven to 200°C / 400°F.
Spread a thin layer of tomato sauce in a baking dish.
Add a layer of roasted eggplant, followed by:
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tomato sauce
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mozzarella
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a little Parmesan
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several halved cherry tomatoes
Repeat until everything is used.
Finish with plenty of mozzarella and Parmesan on top.
4. Bake
Bake uncovered for 20–25 minutes, until bubbling and golden.
For the deeply browned appearance in the photo, switch to broil/grill for 2–4 minutes at the end. Watch it closely because the cheese can burn quickly.
5. Garnish
Rest for 5–10 minutes, then scatter generously with fresh parsley/cilantro and basil.
Add a small drizzle of olive oil and chili flakes before serving.
For an extra-rich version
Add 250 g / ½ lb ground beef or lamb to the tomato sauce.
Brown the meat with the garlic and onion before adding the tomatoes. Simmer for 10–15 minutes, then assemble as above. This turns it into a hearty meaty eggplant bake.
Approximate Nutrition
For 6 servings, using the vegetarian version:
| Nutrient | Approx. per serving |
|---|---|
| Calories | 330–380 kcal |
| Protein | 18–21 g |
| Carbohydrates | 20–25 g |
| Fat | 20–24 g |
| Fiber | 6–8 g |
| Sugars | 8–10 g |
| Sodium | 600–750 mg |
These are estimates and will vary substantially with the amount/type of cheese, oil and salt used.
To make it lighter
Use part-skim mozzarella, reduce the Parmesan, and use 1–2 tbsp olive oil instead of 3. You can also increase the eggplant and tomatoes to make larger portions without substantially increasing calories.
Quick Q&A
Q: Can I prepare it ahead of time?
Yes. Assemble it, cover and refrigerate for up to 24 hours. Bake when ready, adding about 5–10 minutes to the cooking time.
Q: Can I use zucchini instead of eggplant?
Absolutely. Slice zucchini thickly and roast it first so the casserole doesn’t become watery.
Q: Why is my casserole watery?
Eggplant and tomatoes both release moisture. Roast the eggplant thoroughly and simmer the tomato sauce until thick before assembling.
Q: What cheese works best?
Mozzarella gives the stretchy topping, Parmesan adds salty nuttiness, and cheddar gives extra richness. For a Mediterranean flavor, use mozzarella + Parmesan or mozzarella + feta.
Q: Can I make it without cheese?
Yes. Use breadcrumbs mixed with olive oil, garlic and herbs for a crisp topping.
Q: How do I get the dark, crispy top shown in the photo?
Bake until bubbling, then use the oven’s broiler/grill for 2–4 minutes. Stay nearby and watch continuously.
Q: What should I serve with it?
It works well with crusty bread, a green salad, roasted potatoes, rice, or grilled chicken.
Q: How long does it keep?
Refrigerate leftovers in an airtight container for 3–4 days. Reheat in the oven or air fryer for the best texture.