Cheesy Eggplant Casserole
A satisfying meatless main featuring roasted eggplant layered with marinara and melted mozzarella and Parmesan. Quick to assemble and baked until bubbly, this casserole is an easy, comforting vegetarian entree.
Equipment
- Rimmed baking sheet
- parchment paper or nonstick foil
- avocado oil spray
- 1-quart casserole dish
- oven
Ingredients
- avocado oil spray for pan
- 1 large eggplant about 1 1/4 pounds, unpeeled
- 1/4 teaspoon Diamond Crystal kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/2 cup marinara sauce
- 1 cup mozzarella shredded, part-skim, divided (about 4 ounces total)
- 1 tablespoon Parmesan grated
Instructions
- Heat the oven to 500°F. Line a large rimmed baking sheet with high-heat parchment or nonstick foil and mist the surface with avocado oil spray.
Roasting Eggplant:
- Trim the eggplant ends and slice it into 1/4-inch rounds. Arrange the slices in a single layer on the prepared baking sheet. Lightly spray the tops with avocado oil and season evenly with kosher salt, black pepper, and garlic powder.
- Roast the eggplant for 15 minutes. Remove the pan, turn each slice over, re-spray lightly, and return to the oven until both sides are golden and the flesh is tender, about 8–12 minutes more—watch closely to prevent burning.
- Take the baking sheet out of the oven and reduce the oven temperature to 425°F while you prepare the casserole dish.
Assembling and Baking:
- Grease a 1-quart casserole dish. Arrange half of the roasted eggplant slices in the bottom of the dish. Spoon half of the marinara sauce over the slices and sprinkle with half of the shredded mozzarella.
- Layer the remaining eggplant on top, spread the rest of the marinara, then top with the remaining mozzarella and the grated Parmesan.
- Bake until the cheese is melted, bubbly, and lightly browned, about 15 minutes. Let the casserole rest for about 10 minutes before serving to set.