Cheesy Eggplant Casserole
User Reviews
5
Cheesy Eggplant Casserole
Description
In this Cheesy Eggplant Casserole, peeled eggplant slices lightly seasoned with salt, black pepper, and garlic powder are roasted until tender and browned on both sides. The slices are layered in a casserole dish with marinara sauce and shredded mozzarella, then finished with grated parmesan cheese. The initial high-temperature roasting brings out a roasted flavor and soft texture in the eggplant while keeping the slices intact.
The combination of marinara and melted cheeses gives the casserole a satisfying richness and savory depth. The moderate baking temperature after assembling allows the ingredients to meld together with a bubbly, melted cheese topping.
This dish works well as a filling vegetarian main course when served with a green salad or steamed vegetables, but also complements meat dishes as a hearty side. Leftovers keep in the fridge for several days and can be enjoyed hot or cold, with the chilled version resembling a pizza-like texture.
Ingredients
- Avocado oil spray for pan
- 1 eggplant 1 ¼ pound, unpeeled, large
- ¼ teaspoon kosher salt Diamond Crystal brand
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ½ cup marinara sauce
- 1 cup mozzarella cheese shredded, part-skim, divided; 4 ounces
- 1 tablespoon parmesan grated
Instructions
- Preheat the oven to 500°F. Line a large, rimmed baking sheet with high-heat-resistant parchment paper (or nonstick foil). Spray the parchment with avocado oil spray.
- Slice the eggplant into ¼-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 the eggplant for 15 minutes.
- 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. This should take about 10 more minutes, but keep a close eye on the eggplant to ensure it doesn't burn.
- Remove the baking sheet from the oven. Reduce the oven temperature to 425°F.
- Arrange half of the roasted eggplant slices in the bottom of a greased 1-quart casserole dish. Spread half the marinara sauce on the eggplant pieces and sprinkle them with half the mozzarella.
- Arrange the remaining eggplant slices on top. Spread them with the remaining marinara sauce and sprinkle with the remaining mozzarella and with the parmesan.
- Bake the casserole until golden and bubbly, for about 15 minutes. Allow it to cool for 10 minutes before serving.
Notes
- This casserole can serve as a robust meatless main or a side dish; adjust serving sizes accordingly.
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days, reheatable by microwave or eaten cold.
- Consider doubling the recipe for larger servings, using a 2-quart baking dish and two baking sheets for roasting slices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Serving | 0.25recipe | |
| Calories | 166kcal | 8% |
| Carbohydrates | 10g | 3% |
| Protein | 9g | 18% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Sodium | 314mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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