Tomato Eggplant Casserole
A flavorful baked eggplant and tomato casserole topped with melted mozzarella, perfect for comfort dinners and vegetarian meals with rich, savory flavors.
Ingredients
Instructions
- Peel the eggplant and slice it into 1/8-inch thick slices.
- Salt the eggplant slices on both sides and set aside for 15 minutes to draw out moisture.
- Layer the eggplant slices in a 13 x 9-inch casserole dish.
- Thinly slice the tomatoes and layer them over the eggplant.
- Sprinkle the tomatoes with pepper, garlic salt, and oregano to your liking.
- Sprinkle the shredded mozzarella cheese over the top of the casserole.
- Cover and bake at 375°F for 20 minutes.
- Uncover and bake for an additional 10 minutes or until the cheese is fully melted and bubbly.
Tips & Substitutions
To enhance flavor, consider using fresh herbs like basil or thyme alongside oregano. If you're short on time, you can skip salting the eggplant, but this may affect the moisture level. For a twist, layer in some cooked ground beef or sausage for added protein. You could also substitute zucchini for half of the eggplant for a lighter version. This dish is perfect for those exploring Mediterranean recipes.
Serving Suggestions
Serve warm as a main dish or as a side alongside grilled chicken or fish. A light salad with vinaigrette pairs beautifully with this casserole, balancing the richness of the cheese. You could also serve it with crusty bread for a complete meal. For more great pairings, browse more vegetarian recipes that complement this dish.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for about 15-20 minutes, or until warmed through. You can also microwave individual portions for a quick meal, but the oven method helps retain the casserole's texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Tomato Eggplant Casserole contains roughly 81 calories, with 3g protein, 20g carbohydrates, and 1g fat. It is an excellent source of iron (52% of the Daily Value), dietary fiber (40% of the Daily Value), and calcium (32% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 531mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen eggplant for this casserole?
While fresh eggplant is recommended for the best texture and flavor, you can use frozen eggplant if needed. Just make sure to thaw it completely and drain any excess moisture before layering it in the casserole to prevent a soggy dish.
What can I substitute for mozzarella cheese?
If you're looking for alternatives to mozzarella, consider using provolone or gouda for a different flavor profile. For a dairy-free option, you can try vegan cheese shreds, but ensure they melt well for the best results in this casserole.
How can I make this dish spicier?
To add some heat, you can sprinkle red pepper flakes over the tomatoes before baking or incorporate diced jalapeños into the layers. Another option is to use pepper jack cheese instead of mozzarella for an extra kick in flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).