Roasted Eggplant Casserole

No ratings yet

Layered with eggplant, cherry tomato sauce and just enough cheese, this roasted eggplant casserole is a healthy comfort food dinner that’s easy to make and reheat later for leftovers.

Prep Time15

Cook Time45

Total Time1

Course: Main Dishes

Cuisine: Italian

Servings:

Author: Paige Adams

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

You can make the sauce up to 3 days in advance. Let it cool to room temperature. Store it an airtight container in a refrigerator. Warm the sauce for a few minutes in a skillet over medium heat before assembling the casserole.

For fresh herbs, you can substitute with chopped parsley or chives or use them in addition to the basil.

Keep leftovers in an airtight container in the fridge up to 4 days or in the freezer up to 1 month. If you do freeze them, divide into portion sizes to make it easier to reheat. Warm leftovers on a sheet pan in a 350-degree F oven.

Nutrition