Roasted Eggplant Casserole
on Aug 16, 2025
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Taking inspiration from eggplant parmesan, this better-for-you roasted eggplant casserole is all about the vegetables. While the eggplant roasts, I make an easy cherry tomato sauce that requires no peeling or cutting. Then I layer the roasted eggplant slices in the skillet with a little cheese and bake it. This is an easy vegetarian dinner recipe that eats like healthy comfort food.
For another summer vegetable casserole, try this balsamic zucchini tomato bake.

Why You’ll Love This Recipe
It’s a lighter and more healthy casserole. This is definitely not a cheesy eggplant casserole. I almost don’t like calling it a casserole because that makes me think of something with so much cheese that the veggies and get lost. Maybe it would be better to say vegetable bake.
It’s an easy recipe with homemade tomato sauce, and you don’t have to peel the tomatoes. While the eggplant roasts, I made a 5-ingredient cherry tomato sauce in a big skillet on the stove. It turns out a little bit chunky, and it has better flavor than store-bought marinara sauce.
The casserole bakes in the same skillet as the one you use to make the sauce. It’s not enough for a recipe to be simple. I always think about cleanup and try to limit the mess. You don’t need a separate baking dish.
This is a great recipe for leftovers. You can save them in refrigerator or freeze them. Then reheat them in the oven, and they will be as good as when you first made the casserole.
The Ingredients
This is what you need:
- Eggplant: Look for eggplants with shiny, taut skin that feel heavy for their size. I don’t salt eggplant to get out excess moisture when I roast it like I would if I were sautéing it. I slice them into rounds for the casserole.
- Cherry tomatoes are the base of the sauce. You can leave them whole. While the eggplant is in the oven, I cook down the cherry tomatoes enough until they break down and burst and turn into a rustic sauce.
- Shredded Italian cheese blend: As mentioned, this casserole is light on the cheese to give the attention to the eggplant and tomatoes. There is just enough shredded cheese to add flavor and richness. These mixes usually have mozzarella, provolone and asiago. They are sometimes called a pizza blend, which means they are good at melting. You can use all shredded mozzarella.
- Parmesan: I also sprinkle the casserole with parmesan cheese, which adds some umami flavor.
- Garlic: The sauce calls for 4 minced garlic cloves. This balances out with the tomatoes and eggplant.
- Olive oil: I use a high-quality extra virgin olive oil for the best taste. You will need it for roasting the eggplant and making the sauce.
- Kosher salt and black pepper: Again, like the oil, you will use these seasonings for both components of the recipe.
- Basil and/or pesto: After you take the baked casserole out of the oven, garnish it with chopped fresh basil leaves or a pesto drizzle. You can even use both. Fresh parsley or minced chives for onion flavor are both good substitutes or additions.
How To Make This Roasted Eggplant Casserole Recipe
Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
1. Prep the eggplant. Toss with oil, salt and pepper. You can do this on one of the pans. Then arrange the eggplant slices in a single layer on both sheet pans.
2. Roast the eggplant. Give it 25-30 minutes, flipping over half way through roasting, until it is lightly browned.
3. Make the tomato sauce while the eggplant roasts. Heat the oil in a large skillet or sauté pan over medium heat. (It needs to be oven-proof). Add the tomatoes, sautéing them until they start to break down and get saucy and juicy. Stir the garlic and seasonings into the tomatoes and continue cooking until you end up with a chunky sauce. The tomatoes will burst. As needed, you can use a fork or a potato masher to squash them.
4. Start to assemble the casserole. Spoon out about 2/3 of the tomato sauce into a bowl. Put half the tender eggplant slices in a layer around the bottom of the skillet. Spoon 1/3 of the sauce over the eggplant.
5. Finish putting together the casserole. Repeat step 4 with the remaining eggplant and sauce sprinkle with the cheeses.
6. Bake the casserole. It just needs 15 minutes. The cheese should be melted, and the casserole should be bubbling. Sprinkle with chopped basil and parmesan cheese.
Serving
This is a fantastic vegetarian dinner for summer and into early fall when eggplant is in season. I like to think of it as a healthier and simpler version of eggplant casserole. Serve it with an arugula lemon salad, a better-than-a-restaurant house salad or an Italian chopped salad. I also like crusty bread to dip into the sauce.
Make-Ahead Tips, Leftovers & Storage
You can make the sauce up to 3 days in advance. Let it cool to room temperature. Then transfer it to an airtight container in a refrigerator. Warm it for a few minutes in a skillet over medium heat before assembling the casserole.
You can keep leftovers in the fridge up to 4 days or in the freezer up to 1 month. If you do freeze them, I like to divide them into portion sizes. Then it’s easier to warm them. Reheat leftovers on a sheet pan in a 350-degree F oven.
More Eggplant Recipes
Cherry Tomato Eggplant Pasta
Sheet Pan Eggplant, Tomatoes, Chickpeas and Halloumi
Roasted Eggplant Stew with Zucchini and Tomatoes
Roasted Ratatouille Quinoa
Find more roasted vegetable ideas in my seasonal roundup with everything from vegetarian mains to easy side dishes and meal prep tips.
Roasted Eggplant Casserole
Ingredients
For eggplant
- 2 medium eggplants, cut into 1/4-inch thick rounds
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
For sauce
- 2 tablespoons olive oil
- 2 pints cherry tomatoes
- 4 garlic cloves, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
For casserole
- 1/2 cup shredded Italian cheese blend
- 1 tablespoon grated parmesan cheese
- Chopped basil leaves for serving
- Pesto for serving (optional)
Instructions
For eggplant
- Preheat the oven to 400 degrees F. Line 2 sheet pans with parchment paper.
- On one of the prepared sheet pans, toss the eggplant with 1 tablespoon olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Arrange the slices in a single layer across both sheet pans.
- Roast the eggplant until golden brown, about 25-30 minutes, flipping over half way through roasting.
For sauce
- Heat 2 tablespoons olive oil in a large ovenproof skillet over medium heat. Add the tomatoes and sauté them for 5-7 minutes until they start to release their juices and start to get a little saucy.
- Stir in the garlic, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Increase the heat to medium high. Continue cooking the tomatoes for 15-20 minutes. They will lose their shape and continue to release their juices.
- While the tomatoes are simmering, stir them frequently to distribute the heat evenly. You can gently press them with a wooden spoon or a fork to help them break down. Once the sauce has thickened and very few tomatoes are still visible, the sauce is ready.
For casserole
- Spoon out about 2/3 of the tomato sauce into a bowl, leaving 1/3 of the sauce spread on the bottom of the skillet. Layer in the half the cooked eggplant slices, so they are overlapping slightly at the edges. Spoon on 1/3 of the sauce. Repeat with the remaining eggplant and sauce and sprinkle with the cheese.
- Bake for 15 minutes until the cheese has melted and the casserole is bubbling. Top with chopped basil (or pesto, if using) and parmesan before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.