Eggplant Casserole

eggplant casserole
Joe Hall (CC-BY)


  • Avocado oil spray for pan
  • large eggplant (1 1/4 lb), unpeeled
  • teaspoon kosher salt
  • teaspoon black pepper
  • teaspoon garlic powder
  • 3/4 teaspoon dried basil
  • cup marinara sauce
  • cup shredded part-skim Mozzarella, divided (4 oz)
  • tablespoon grated Parmesan cheese


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  1. Preheat oven to 500 degrees F. Line a large, rimmed baking sheet with parchment paper. Spray the parchment with avocado oil spray.
  2. Slice the eggplant into 1/4-inch thick slices. Arrange the slices on the prepared baking sheet. Spray with avocado oil. Season with kosher salt, black pepper, basil, and garlic powder. Roast 15 minutes.
  3. Remove the baking sheet from the oven. Turn the eggplant slices to the other side. Spray again with oil. Return to the oven and roast until browned and tender, 10-15 more minutes.
  4. Remove the baking sheet from the oven. Reduce the oven temperature to 425 degrees F.
  5. Arrange half of the roasted eggplant slices in the bottom of a greased 1-quart casserole dish. Spread half the marinara sauce on top and sprinkle with half of the mozzarella, as shown in the video.
  6. Arrange the remaining eggplant slices on top. Spread the remaining marinara sauce on top. Sprinkle with the remaining mozzarella and with the Parmesan.
  7. Bake the eggplant casserole until golden and bubbly, about 15 minutes. Allow to cool 10 minutes before serving.

(4 servings)

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