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Delicious homemade eggplant casserole topped with cheese and herbs

Eggplant Casserole

A cozy and flavorful eggplant casserole layered with rich tomato sauce and cheese, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 394
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large Eggplants Look for firm, heavy eggplants with smooth, unblemished skin.
  • 1 tablespoon Olive Oil Extra virgin olive oil for sautéing.
  • 1 medium Yellow Onion, finely chopped Aromatic base of the sauce.
  • 2 cloves Garlic, minced Adds depth to the sauce.
  • 1 medium Red Bell Pepper, chopped Contributes sweetness and color.
  • 1 can (28 oz) Crushed Tomatoes Forms the base of the sauce.
  • 1 teaspoon Dried Oregano Classic Mediterranean flavor.
  • ½ teaspoon Dried Basil Enhances the aromatic profile.
  • to taste Salt and Pepper Essential for seasoning.
  • 1 cup Whole Milk Ricotta Cheese Provides a creamy layer.
  • ½ cup Grated Parmesan Cheese Adds a nutty flavor.
  • ¼ cup Chopped Fresh Parsley Brightens up the dish.
  • ½ cup Shredded Mozzarella Cheese For topping to add a gooey texture.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Wash and slice the eggplants into ½-inch thick rounds. Sprinkle both sides with salt and let sit for 20-30 minutes to draw out moisture.
  3. Pat the eggplant dry with paper towels.
Sauce Base
  1. In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
  2. Add minced garlic and chopped bell pepper, cooking for another 3 minutes until fragrant.
  3. Pour in crushed tomatoes, and stir in oregano and basil. Season with salt and pepper to taste. Simmer for 10 minutes.
Assembly and Baking
  1. Layer the eggplant slices in a baking dish, top with the sauce, ricotta mixture, and shredded mozzarella.
  2. Bake for 30-35 minutes until bubbly and golden.
  3. Let it rest for 10-15 minutes before serving.

Notes

Making ahead: Assemble and refrigerate for up to 24 hours before baking. To prevent a watery casserole, ensure eggplant is well salted and drained.