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Cheesy Eggplant Casserole Bake

This layered eggplant casserole combines roasted eggplant, a simple garlicky tomato sauce, and a melty cheese topping for a comforting, family-friendly bake. It’s easy to assemble ahead and finishes with a quick broil for a golden crust.
Prep Time25 minutes
Cook Time40 minutes
Total Time1 hour 5 minutes
Servings: 6

Ingredients

Vegetables & Sauce

  • 2 lb eggplant (about 2 medium), trimmed and cut into 1/2-inch rounds
  • 1 tbsp kosher salt (for salting eggplant)
  • 1 tbsp olive oil for roasting
  • 1 tbsp olive oil for sauce
  • 1 small yellow onion, finely chopped
  • 4 clove garlic, minced
  • 24 oz canned crushed tomatoes
  • 1 tsp dried oregano
  • 1/2 tsp freshly ground black pepper

Cheese & Topping

  • 8 oz mozzarella cheese, shredded
  • 3/4 cup grated Parmesan cheese
  • 1/3 cup panko breadcrumbs for a crisp top
  • 1/4 cup fresh basil, thinly sliced garnish and layer (small complementary ingredient)

Finishing & Seasoning

  • 1 tbsp olive oil to toss with breadcrumbs
  • 1/2 tsp salt adjust to taste

Instructions

Preparation Steps

  • Place the eggplant rounds in a single layer on a cutting board and sprinkle both sides with 1 tablespoon kosher salt. Let them sit 15 minutes to draw out bitterness, then rinse briefly and pat dry with paper towels.
  • Preheat the oven to 425°F (220°C). Toss the dried eggplant slices with 1 tablespoon olive oil and arrange them on a rimmed baking sheet. Roast until golden and lightly tender, about 18–22 minutes, flipping once halfway.
  • While the eggplant roasts, heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the chopped onion and cook until translucent, 5–6 minutes. Stir in the garlic and cook 30 seconds more.
  • Pour in the crushed tomatoes, dried oregano, black pepper, and 1/2 teaspoon salt. Bring to a gentle simmer and reduce the heat to low. Let the sauce cook, uncovered, 10–12 minutes to thicken slightly, then remove from heat.
  • Lower the oven to 400°F (205°C). Lightly oil a 9x13-inch baking dish. Spoon a thin layer of tomato sauce into the bottom of the dish, then arrange a single layer of roasted eggplant over it.
  • Scatter a portion of the shredded mozzarella, a sprinkle of Parmesan, and a few basil leaves over the eggplant. Repeat layers (sauce, eggplant, cheeses, basil) until ingredients are used, ending with cheese on top.
  • Mix the panko breadcrumbs with 1 tablespoon olive oil and a pinch of salt, then sprinkle evenly over the top layer of cheese for crunch.
  • Bake the assembled casserole at 400°F (205°C) until bubbling and the cheese is melted, 22–25 minutes. For a deeper golden finish, broil on high 2–3 minutes more while watching closely.
  • Let the casserole rest 8–10 minutes before slicing so the layers set. Garnish with extra basil leaves and serve warm.

Notes

Make ahead: assemble the casserole, cover, and refrigerate up to 24 hours before baking—add a few extra minutes to the bake time if chilled. Leftovers keep 3–4 days refrigerated and reheat well in a 350°F oven.
This recipe is an original creation inspired by classic Cheesy Eggplant Casserole Bake flavors. All ingredient ratios and instructions are independently developed.