Baked Eggplant Casserole (Print Version)
Tender eggplant baked with tomato sauce, herbs, and optional cheese for a wholesome Mediterranean meal.
# Ingredients:
Vegetables
01 -
2 large eggplants, sliced into 1/2-inch rounds
02 -
1 medium onion, finely diced
03 -
3 cloves garlic, minced
Canned & Dry Goods
04 -
1 can (28 oz) crushed tomatoes
05 -
1 tsp dried oregano
06 -
1/2 tsp sea salt plus additional for sweating eggplant
07 -
1/2 tsp black pepper
Herbs & Oils
08 -
3 tbsp extra virgin olive oil
09 -
1/2 cup fresh basil, chopped
Dairy (Optional)
10 -
1/2 cup feta cheese or shredded mozzarella
# Instructions:
01 -
Arrange eggplant slices on a paper towel-lined tray, sprinkle with salt, and let sit for 20 minutes to draw out moisture. Pat dry with paper towels.
02 -
Preheat the oven to 400°F. Place eggplant slices on a baking sheet, brush with 1 tablespoon olive oil, and roast for 20 minutes, flipping halfway through.
03 -
In a pan, heat 2 tablespoons olive oil over medium heat. Sauté onion and garlic until softened. Add crushed tomatoes, dried oregano, 1/2 tsp salt, and black pepper. Simmer the sauce gently for 15 minutes, then stir in fresh basil just before removing from heat.
04 -
In a 9x13 inch baking dish, spread half a cup of tomato sauce. Layer half the roasted eggplant slices, then half the remaining sauce. Repeat layering. If desired, sprinkle cheese evenly on top.
05 -
Reduce oven temperature to 375°F. Bake the assembled dish for 25 to 30 minutes until bubbling and golden. Allow to rest for 10 minutes before serving.
# Notes:
01 -
Sweating the eggplant removes bitterness and excess moisture, improving texture.