The dish in the photo looks like a baked eggplant casserole with tomatoes, melted cheese, herbs, and a rich tomato-garlic sauce. This style of eggplant-and-tomato bake is commonly finished in the oven until the cheese is bubbling and golden.
Ingredients
- 2 large eggplants, sliced into ½-inch rounds
- 3–4 ripe tomatoes, sliced
- 1½ cups shredded mozzarella
- ½ cup grated Parmesan
- 1 cup tomato or marinara sauce
- 3 cloves garlic, minced
- 2–3 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp black pepper
- ½ tsp salt
- ½ tsp chili flakes, optional
- 2 tbsp fresh parsley or basil, chopped
- ½ cup breadcrumbs, optional
Instructions
- Prepare eggplant: Slice eggplant, sprinkle lightly with salt, and let sit for 15–20 minutes. Pat dry.
- Roast: Brush with olive oil and roast at 400°F (200°C) for about 15–20 minutes until slightly tender and golden.
- Make sauce: Mix tomato sauce with minced garlic, oregano, black pepper, and chili flakes.
- Layer: Spread some sauce in a baking dish. Add eggplant, tomato slices, mozzarella, and a little Parmesan. Repeat the layers.
- Top: Finish with mozzarella, Parmesan, breadcrumbs if using, and a drizzle of olive oil.
- Bake: Bake uncovered at 375°F (190°C) for 25–30 minutes, until bubbling and deeply golden.
- Finish: Sprinkle generously with fresh parsley or basil and let it rest for 5–10 minutes before serving.
Nutrition Information
Approx. per serving, if divided into 6 servings:
- Calories: 300–380 kcal
- Protein: 14–18 g
- Carbohydrates: 25–30 g
- Fat: 17–22 g
- Fiber: 6–8 g
- Calcium: 300–400 mg
Nutrition varies considerably depending on the amount and type of cheese, oil, sauce, and breadcrumbs used.
Nut Information
Naturally nut-free if prepared with the ingredients above.
- Contains dairy from mozzarella and Parmesan.
- Contains gluten if regular breadcrumbs are used.
- For a nut-free kitchen, check packaged tomato sauce, cheese, and breadcrumbs for cross-contact warnings.
Q&A
Q: Can I make this ahead of time?
A: Yes. Assemble it, cover, refrigerate, and bake when ready. Add a few extra minutes to the baking time if it goes into the oven cold.
Q: Can I use cheddar instead of mozzarella?
A: Yes. Mozzarella gives the best stretchy texture, while cheddar gives a stronger flavor.
Q: How do I prevent watery eggplant casserole?
A: Salt and pat the eggplant dry, roast it before layering, and avoid adding too much watery tomato or sauce.
Q: Can I make it vegetarian?
A: Yes—the recipe above is vegetarian.
Q: What goes well with it?
A: Serve with garlic bread, a green salad, rice, or grilled chicken.
Q: How do I get the top extra crispy?
A: Add a little Parmesan and breadcrumbs on top, then broil for 1–3 minutes at the end while watching carefully.