Baked eggplant cheese casserole is layered comfort. Tender eggplant, rich tomato sauce, and melted cheese come together into a dish that feels familiar and deeply satisfying. It’s the kind of meal that comes out of the oven bubbling, ready to be shared and enjoyed slowly.
This is Let’s Veg comfort cooking simple, filling, and dependable.
Baked Eggplant Cheese Casserole
Baked eggplant cheese casserole layered with marinara and melted cheese. A hearty Let’s Veg recipe perfect for comforting, plant-forward meals.
Ingredients
Equipment
Oven Baking pans
Cooking Instructions
- Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper.
- Arrange eggplant slices on the sheet, brush with olive oil, and season with salt and pepper.
- Roast for 20 minutes, flipping halfway, until tender.
- Reduce oven temperature to 375°F (190°C).
- Spread a thin layer of marinara sauce in a baking dish.
- Layer roasted eggplant, marinara sauce, mozzarella, and Parmesan.
- Repeat layers, finishing with cheese and oregano.
- Bake uncovered for 25-30 minutes, until bubbly and golden.
- Let rest 5-10 minutes before serving. Garnish with fresh herbs if using.
Nutrition
Notes
Salt eggplant ahead to reduce bitterness if desired
Add spinach or mushrooms between layers for variety
Make it lighter with part-skim cheese