Baked Eggplant Casserole

🍆 Baked Eggplant Casserole Recipe

Ingredients:

For the Eggplant:

• 2 medium eggplants, sliced into ½-inch rounds

• 2 tsp salt (for sweating the eggplant)

• Olive oil for brushing or frying

For the Sauce:

• 2 tbsp olive oil

• 1 small onion, finely chopped

• 3–4 cloves garlic, minced

• 1 can (14 oz) crushed tomatoes or tomato sauce

• 1 tsp dried oregano

• ½ tsp dried basil (optional)

• Salt and pepper to taste

• Pinch of sugar (optional, to balance acidity)

For the Filling:

• 1 cup ricotta cheese (or cottage cheese)

• 1 egg

• ½ cup grated Parmesan cheese

• Salt and pepper to taste

For Layering:

• 1½ cups shredded mozzarella cheese

• Extra Parmesan for topping

• Fresh basil or parsley (optional)

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Instructions:

1. Prep the Eggplant:

   • Lay eggplant slices on a paper towel-lined tray and sprinkle both sides with salt.

   • Let them sit for 30–45 minutes to draw out bitterness and moisture.

   • Pat dry with a paper towel.

2. Cook the Eggplant:

   • Option 1: Brush slices lightly with olive oil and roast in a 400°F (200°C) oven for 20–25 minutes, flipping halfway.

   • Option 2: Pan-fry in a bit of olive oil until golden brown and tender. Drain on paper towels.

3. Make the Sauce:

   • Heat olive oil in a pan. Sauté onion until translucent.

   • Add garlic and cook for 30 seconds.

   • Stir in crushed tomatoes, oregano, basil, salt, pepper, and a pinch of sugar.

   • Simmer for 10–15 minutes until slightly thickened.

4. Prepare Cheese Filling:

   • Mix ricotta, egg, Parmesan, salt, and pepper in a bowl.

5. Assemble the Casserole:

   • Preheat oven to 375°F (190°C).

   • In a baking dish, spread a layer of sauce.

   • Add a layer of eggplant slices.

   • Spread some of the ricotta mixture.

   • Sprinkle mozzarella.

   • Repeat layers until ingredients are used up, finishing with sauce and mozzarella on top. Add extra Parmesan if desired.

6. Bake:

   • Cover loosely with foil and bake for 25–30 minutes.

   • Remove foil and bake another 10–15 minutes until bubbly and golden.

   • Let sit for 10–15 minutes before serving.

7. Garnish & Serve:

   • Sprinkle fresh basil or parsley on top and serve warm.

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🙋 Baked Eggplant Casserole Q&A

Q: Do I have to salt the eggplant?
A: It’s highly recommended. It removes bitterness and reduces water content, preventing sogginess.

Q: Can I make it ahead of time?
A: Yes! Assemble and refrigerate (uncooked) for up to 24 hours. Bake when ready.

Q: Can I freeze it?
A: Yes, baked or unbaked. Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating or baking.

Q: What can I use instead of ricotta?
A: Cottage cheese or a béchamel/white sauce can work well.

Q: Can I add meat?
A: Absolutely! Brown ½ to 1 lb of ground beef, turkey, or sausage and add it to the sauce.

Q: Is this gluten-free?
A: Yes, as long as your cheese and tomato products are certified gluten-free.

Q: How do I keep it from getting watery?
A: Salt and sweat the eggplant well, don’t over-sauce, and let it rest after baking.