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Healthy Baked Eggplant Casserole with tomato sauce and basil.

Baked Eggplant Casserole

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Prep Time 25 minutes
Cook Time 45 minutes
Servings: 6
Course: Main Course, Side Dish
Cuisine: Greek, Mediterranean
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 2 large eggplants sliced into 1/2-inch rounds
  • 3 tbsp extra virgin olive oil
  • 1 medium onion finely diced
  • 3 cloves garlic minced
  • 1 can 28 oz crushed tomatoes
  • 1 tsp dried oregano
  • 1/2 cup fresh basil chopped
  • 1/2 tsp sea salt plus more for sweating the eggplant
  • 1/2 tsp black pepper
  • 1/2 cup Feta cheese or shredded Mozzarella optional

Method
 

  1. Prepare Eggplant: Arrange eggplant slices on a paper towel-lined tray. Sprinkle with salt. Let sit for 20 minutes. Pat dry.
  2. Roast: Preheat oven to 400°F (200°C). Place slices on a baking sheet, brush with olive oil, and roast for 20 minutes, flipping halfway.
  3. Make Sauce: While roasting, sauté onion and garlic in a pan with olive oil. Stir in crushed tomatoes, oregano, salt, and pepper. Simmer for 15 minutes. Stir in fresh basil at the end.
  4. Assemble: In a 9x13 inch baking dish, spread 1/2 cup of sauce. Layer half the eggplant, then half the remaining sauce. Repeat. Top with cheese if desired.
  5. Bake: Lower oven to 375°F (190°C). Bake for 25-30 minutes until bubbling. Let rest 10 minutes before serving.

Notes

  • Prevent Sogginess: Salting the eggplant draws out moisture; skipping this often results in a watery casserole.
     
  • Healthier Alternative: Roasting the eggplant instead of frying reduces the fat content by nearly 60% without losing the "meaty" texture.
  • Flavor Boost: For an authentic Mediterranean depth, use a high-quality Greek extra virgin olive oil and fresh (not dried) basil for the garnish.
  • Cheese Substitutions: Swap Feta for Mozzarella for a meltier finish, or use nutritional yeast for a vegan, nutty flavor.
  • Make-Ahead Tip: You can roast the eggplant and prepare the sauce up to 2 days in advance. Store separately and assemble just before baking.
  • Peeling: Standard Globe eggplants have thicker skin; if you prefer a very soft texture, peel them in "zebra stripes" (leaving some skin for structure).