Cheesy Eggplant Casserole Recipe: You'll Be Thinking About This Eggplant Recipe for Days by 30Seconds Food

Cheesy Eggplant Casserole Recipe: You'll Be Thinking About This Eggplant Recipe for Days

Are you questioning the cheddar cheese in this eggplant casserole recipe? Don't! This easy vegetarian eggplant casserole recipe is a twist on the classic Italian eggplant Parmesan recipe. 

Quick and easy, this tasty eggplant casserole recipe is a great option for Meatless Monday or any day of the week. All you'll need to make this gluten-free eggplant recipe is eggplant, tomato sauce, Italian seasoning, fresh tomatoes, onion, olive oil, cheddar cheese and Parmesan cheese. 

Serve this quick eggplant dish for dinner with a salad or a side of pasta. It may turn even those who say they don't like eggplant into believers. 

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Cuisine: American/Italian
Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes

Servings: 6


  • 1 eggplant, peeled and cut into slices
  • 1 can (15 ounces) tomato sauce
  • 1 teaspoon Italian seasoning
  • 1 large tomato, sliced
  • 1 onion, sliced
  • 2 tablespoons olive oil
  • 1 cup grated cheddar cheese
  • 1/4 cup grated Parmesan cheese

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Recipe Notes

  • Why sprinkle the eggplant with salt? Doing so draws out excess moisture from the vegetable, which increases flavor.
  • Try this recipe with your favorite cheese. Gruyere, Fontina, Asiago, mozzarella and Colby-Jack all would be great options.

Here's how to make it:

  1. Put the sliced eggplant into a colander. Sprinkle with salt and let it sit for about 30 minutes. Rinse, drain and pat the eggplant dry with paper towels.
  2. Combine the tomato sauce and Italian seasoning. Set aside. 
  3. Put a layer of eggplant in the bottom of a casserole dish. Top with some of the tomato, onion and tomato sauce. Add another layer. Drizzle with the olive oil. Cover with foil and bake in a preheated 450-degree F oven for about 20 minutes. 
  4. Remove the casserole from the oven. Top with cheddar and Parmesan cheese. Bake another 10 minutes or until cheese is melted. 

Nutrition Facts Per Serving

Calories: 147

Total Fat: 10.7g

Saturated Fat: 4.4g

Cholesterol: 18mg

Sodium: 205mg

Total Carbohydrate: 8.7g

Dietary Fiber: 4g

Total Sugars: 4.7g

Protein: 6g

Vitamin D: 2mcg

Calcium: 147mg

Iron: 1mg

Potassium: 345mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Elisa Schmitz
This looks SO good! #yum
I hope to try to make this soon I wonder if I should use the dark eggplant or the white eggplant any any suggestions
Donna John
I would use your favorite eggplant! :-)
Elisa Schmitz
I agree with Donna John . Use whichever eggplant you like, Rosseyes ! Hope you enjoy it.
I've cooked it several times and it's delicious. Thank you. Can it be frozen?
Donna John
Yes, you can freeze it. The only thing I am a bit leery about freezing is recipes with cream it in. Great idea! csheridanrun
This is absolutely the BEST! Bi have taken to making it frequently
Andrea Zanon
I have tried this recipe and loved it. Thank you so much
Elisa Schmitz
We're so glad you enjoyed this amazing eggplant casserole recipe, Marrax17 and Andrea Zanon . Thank you for your feedback, and for being part of our community!

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