Italian-Style Eggplant Casserole
Our eggplant casserole is an easy-to-make version of classic eggplant parmesan with all the flavor, less fat, and fewer calories.
Made with rounds of roasted eggplant, homemade marinara, thinly sliced provolone, and a topping of shredded mozzarella, this easy casserole is one of our favorite ways to prepare eggplant. It’s delicious as a meatless main course served with a side of pasta and the leftovers make a great sandwich.
Cooking with eggplant FAQs
There are quite a few varieties of eggplant but the one we like best for this recipe is called the globe eggplant. Globe eggplants are generally about 4-inches in diameter, 8-inches long, and deep purple in color.
When shopping for eggplant, look for one that seems a bit heavy for its size, has a fresh-looking green cap, and is free from bruises and soft spots. These qualities indicate freshness and the flesh will be much less likely to have a bitter flavor.
When you bring your eggplant home, store it in a cool, dry place and use as soon as possible. Refrigeration is not necessary.
To prepare, cut off the stem end and bottom cap, peel if desired, then slice or cube as your recipe directs. Keep in mind that eggplant discolors very quickly after cutting. If you don’t plan to cook it right away, sprinkle it with a little lemon juice, cover it tightly, and refrigerate.
More eggplant recipes
- 2-1/2 to 3 lbs eggplant (2 or 3 medium)
- Olive oil
- Salt and freshly ground black pepper
- 1-1/2 cups Chunky Marinara Sauce (or your favorite store-bought)
- 4 to 6 ounces provolone cheese, thinly sliced
- 2 ounces mozzarella cheese, coarsely shredded
- Preheat the oven to 400°F and line 2 baking sheets with parchment.
- Peel the eggplants and cut them into 3/8-inch thick slices. Arrange the slices on the baking sheets, brush the top of each slice with the olive oil and season with salt and pepper. /p>
- Place both sheets in the oven and roast until the eggplant is tender and lightly caramelized, 12 to 15 minutes. Rotate the position of the sheets at least once to ensure even cooking. Remove the eggplant from the oven and reduce the heat to 375°F.
- Coat a small casserole with nonstick spray and add a layer of eggplant, overlapping the slices slightly. Spoon a little of the sauce over the eggplant and top with slices of provolone. Repeat the process with the remaining eggplant, but finish with the shredded mozzarella.
- Bake uncovered, until the cheese is melted and bubbly, 10 to 12 minutes. Serve with pasta if desired.
The quantities of sauce and cheese are somewhat flexible in this recipe. If you like a lot of sauce, feel free to use more. The same theory applies to the cheese.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 855Total Fat: 55gSaturated Fat: 32gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 131mgSodium: 2233mgCarbohydrates: 44gFiber: 11gSugar: 18gProtein: 51g
Note: Nutrition information is estimated and may vary from your actual results.