This delicious Cheesy Baked Eggplant and Tomato Casserole is a comforting, Mediterranean-inspired dish made with tender roasted eggplant, juicy tomatoes, melted mozzarella cheese, garlic, and fresh basil. Every layer is full of flavor, making it a perfect side dish or a satisfying vegetarian main course.
Prep Time: 20 minutes
Cook Time: 35–40 minutes
Total Time: 55–60 minutes
Servings: 6
Course: Main Course / Side Dish
Cuisine: Mediterranean
Diet: Vegetarian, Low-Carb Friendly
Ingredients
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2 medium eggplants, sliced into rounds
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4 medium ripe tomatoes, sliced
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1 ½ cups shredded mozzarella cheese
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½ cup grated Parmesan cheese
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3 tablespoons olive oil
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3 cloves garlic, minced
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½ teaspoon dried oregano
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½ teaspoon dried Italian seasoning
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½ teaspoon salt, or to taste
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¼ teaspoon black pepper
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½ teaspoon paprika
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½ cup tomato sauce
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¼ cup fresh basil leaves
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1 tablespoon chopped fresh parsley (optional)
Instructions
1. Prepare the Eggplant
Preheat your oven to 400°F (200°C). Wash and slice the eggplants into approximately ½-inch thick rounds. Sprinkle lightly with salt and let them sit for 15 minutes to remove excess moisture. Pat dry with paper towels.
2. Season the Vegetables
Arrange the eggplant slices in a bowl. Add olive oil, minced garlic, oregano, Italian seasoning, paprika, and black pepper. Toss gently until evenly coated.
3. Prepare the Baking Dish
Spread the tomato sauce evenly over the bottom of a baking dish. Arrange the seasoned eggplant slices in a slightly overlapping layer.
4. Add the Tomatoes
Place fresh tomato slices over the eggplant. Sprinkle a little Parmesan cheese and mozzarella between the layers for extra flavor.
5. Add the Cheese
Top the vegetables generously with the remaining mozzarella and Parmesan cheese. Make sure the cheese is evenly distributed.
6. Bake the Casserole
Cover loosely with foil and bake for 20 minutes. Remove the foil and continue baking for another 15–20 minutes, until the eggplant is tender and the cheese is melted, golden, and bubbly.
7. Garnish and Serve
Remove from the oven and let the casserole rest for 5–10 minutes. Garnish with fresh basil leaves and chopped parsley. Serve warm and enjoy!
Nutrition Information
Estimated values per serving (1/6 of recipe).
| Nutrient | Amount |
|---|---|
| Calories | 245 kcal |
| Protein | 13 g |
| Total Fat | 17 g |
| Saturated Fat | 7 g |
| Carbohydrates | 12 g |
| Fiber | 4 g |
| Sugar | 7 g |
| Sodium | 480 mg |
Nutrition values are estimates and may vary depending on the cheese, tomato sauce, and ingredient brands used.
Helpful Tips
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Avoid soggy eggplant: Salt and pat dry the eggplant before baking.
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Extra flavor: Add a pinch of red pepper flakes for gentle heat.
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Cheese choice: Freshly shredded mozzarella melts beautifully.
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Make ahead: Assemble the casserole a few hours in advance and refrigerate until ready to bake.
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Storage: Keep leftovers in an airtight container in the refrigerator for up to 3–4 days.
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Reheating: Warm in the oven at 350°F until heated through.
Frequently Asked Questions (Q&A)
Q1: Can I make this casserole without mozzarella?
Yes! You can use provolone, Monterey Jack, or a combination of Parmesan and another melting cheese.
Q2: Do I need to peel the eggplant?
No. The skin becomes tender during baking and helps the eggplant hold its shape.
Q3: Can I prepare this recipe ahead of time?
Absolutely! Assemble the casserole, cover, and refrigerate for up to 24 hours before baking.
Q4: Can I add other vegetables?
Yes! Zucchini, mushrooms, bell peppers, and onions are excellent additions.
Q5: Is this recipe vegetarian?
Yes! It is vegetarian when made with vegetarian-friendly Parmesan cheese.
Q6: Can I freeze the leftovers?
Yes. Freeze in an airtight container for up to 2 months. The texture of the eggplant may soften slightly after thawing.
Q7: What can I serve with this casserole?
It pairs wonderfully with a fresh green salad, garlic bread, roasted vegetables, or grilled chicken.
Q8: How do I know when it is ready?
The eggplant should be fork-tender, and the cheese should be melted with a lightly golden surface.
Final Serving Suggestion
Serve this warm, straight from the baking dish, with fresh basil on top and a little extra Parmesan. Enjoy every cheesy, tender, and flavorful bite!