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Baked Eggplant Cheese Casserole

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Baked eggplant cheese casserole layered with marinara and melted cheese. A hearty Let’s Veg recipe perfect for comforting, plant-forward meals.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course: Appetizer, Main Course, Side Dish
Cuisine: Italian
Calories: 1432
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

Equipment

Baking Dish
Baking Dish
$24.99
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03/06/2026 12:01 pm GMT
Oven Baking pans

Cooking Instructions
 

  1. Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper.
  2. Arrange eggplant slices on the sheet, brush with olive oil, and season with salt and pepper.
  3. Roast for 20 minutes, flipping halfway, until tender.
  4. Reduce oven temperature to 375°F (190°C).
  5. Spread a thin layer of marinara sauce in a baking dish.
  6. Layer roasted eggplant, marinara sauce, mozzarella, and Parmesan.
  7. Repeat layers, finishing with cheese and oregano.
  8. Bake uncovered for 25-30 minutes, until bubbly and golden.
  9. Let rest 5-10 minutes before serving. Garnish with fresh herbs if using.

Nutrition

Calories: 1432kcalCarbohydrates: 90gProtein: 67gFat: 97gSaturated Fat: 36gPolyunsaturated Fat: 8gMonounsaturated Fat: 45gCholesterol: 176mgSodium: 4270mgPotassium: 3773mgFiber: 35gSugar: 52gVitamin A: 3906IUVitamin C: 54mgCalcium: 1442mgIron: 8mg

Notes

Salt eggplant ahead to reduce bitterness if desired
Add spinach or mushrooms between layers for variety
Make it lighter with part-skim cheese

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