Eggplant Casserole

In this tasty eggplant casserole, eggplant cubes, tomato sauce, basil and mozzarella combine to create a delicious, pizza-like experience. An excellent side dish, or a very filling vegetarian entree.

  • Olive oil spray (make your own using a spray bottle)
  • 1 large eggplant (total weight 1 lb), unpeeled, cut into ½-inch cubes
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ½ cup prepared tomato sauce (I like Rao’s Tomato Sauce for its clean ingredients list)
  • ⅛ teaspoon cayenne pepper
  • ¼ cup chopped fresh basil
  • ½ cup (2 oz) shredded part-skim Mozzarella, divided
  • 1 tablespoon grated Parmesan cheese
  1. Preheat oven to 500 degrees F. Line a large, rimmed baking sheet with parchment paper. Spray the parchment with avocado oil spray.
  2. Slice the eggplant into 1/4-inch thick slices. Arrange the slices on the prepared baking sheet. Spray with avocado oil. Season with kosher salt, black pepper and garlic powder. Roast 15 minutes. 
  3. Remove the baking sheet from the oven. Turn the eggplant slices to the other side. Spray again with oil. Return to the oven and roast until browned and tender, 10-15 more minutes. 
  4. Remove the baking sheet from the oven. Reduce the oven temperature to 425 degrees F.
  5. Arrange half of the roasted eggplant slices in the bottom of a greased 1-quart casserole dish. Spread half the marinara sauce on top and sprinkle with half of the mozzarella, as shown in the video.
  6. Arrange the remaining eggplant slices on top. Spread the remaining marinara sauce on top. Sprinkle with the remaining mozzarella and with the Parmesan.
  7. Bake the eggplant casserole until golden and bubbly, about 15 minutes. Allow to cool 10 minutes before serving.
You can find complete recipes of this Eggplant Casserole in
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