Tender roasted eggplant layered with a bright, herbed tomato sauce and melted mozzarella, finished with a golden Parmesan–breadcrumb topping; served warm for a hearty, comforting plate.
Layered Eggplant Bake with Golden Parmesan Crunch
Tender roasted eggplant meets a bright, herbed tomato sauce and gooey mozzarella, finished with a crisp Parmesan–breadcrumb crown for an easy, comforting weeknight supper.
This casserole answers the perennial question: how do you get eggplant to feel substantial, not soggy? Roasting the slices after a quick salting step concentrates flavor and yields tender rounds that hold up to layering. The finished dish is cozy and a little rustic—melty cheese, tomato that tastes of herbs and slow-simmered sweetness, and a golden topping that snaps against the softness beneath. It’s exactly the kind of humble, satisfying plate you want on a cool evening or for relaxed company.
Don’t skip the salt-and-rest for the eggplant: sprinkling both sides and letting the rounds sit 20 minutes pulls out excess moisture and any bitterness, so the final texture is silky rather than spongy. Rinse, pat very dry, then brush with olive oil before roasting; that oil helps the edges caramelize and brings out a toasty note that pairs beautifully with the tomato sauce.
The sauce is intentionally simple—onion slowly softened in olive oil, a hit of garlic, low-sodium crushed tomatoes and a spoonful of paste to deepen the tomato backbone, a pinch of sugar to balance acidity, dried oregano, and lots of fresh basil stirred in at the end. Make it while the eggplant drains; it simmers down to a bright, herb-forward base that keeps the whole casserole from feeling heavy. Layer tomato, eggplant, and shredded mozzarella, then finish with the Parmesan–breadcrumb mix so every bite has both creaminess and crunch.
Practicalities: the sauce can be made a day ahead, and the salting step can happen while you prep other ingredients, so this comes together faster than it seems. Bake until the cheese is bubbly and the topping is golden, serve warm with a simple salad or crusty bread, and expect tasty leftovers—the flavors deepen after a day in the fridge and reheat beautifully in a hot oven.
Ingredients
How to Make Eggplant Tomato Casserole Tray
- Slice the eggplants into 1/3-inch rounds; arrange them in a single layer on a rimmed baking sheet, sprinkle both sides with kosher salt, and let sit 20 minutes to draw out bitterness and moisture.
- While the eggplant drains, heat 1 tbsp olive oil in a medium saucepan over medium heat; add the finely chopped onion and cook until soft, about 5–6 minutes, then add minced garlic and cook 30–45 seconds until fragrant.
- Stir in the low-sodium crushed tomatoes, tomato paste, sugar, dried oregano, 1/2 tsp salt (reserve the rest), and black pepper; bring to a simmer, reduce heat to low, and cook uncovered 12–15 minutes until slightly thickened, then stir in half the chopped basil and remove from heat.
- Rinse the salted eggplant under cold water to remove excess salt, pat dry thoroughly with paper towels, brush both sides with the remaining 2 tbsp olive oil, and arrange slices in a single layer on another baking sheet.
- Preheat the oven to 375°F (190°C). Roast the oiled eggplant slices 10–12 minutes until beginning to brown and soften; flip once halfway through and remove when pliable but not fully collapsing.
- Spread a thin layer of tomato sauce across the bottom of a 9x13-inch baking dish, arrange a single layer of roasted eggplant over the sauce, spoon more sauce over the eggplant, sprinkle with a third of the mozzarella and a little Parmesan, then repeat to make two layers, finishing with remaining cheese.
- Mix the breadcrumbs with the remaining Parmesan and a light drizzle (about 1 tsp) of olive oil, sprinkle evenly over the top of the assembled casserole, and bake uncovered 30–35 minutes until the cheese is melted, sauce is bubbling, and topping is golden.
- Let the casserole rest 8–10 minutes before slicing to set; garnish with the remaining fresh basil leaves and serve warm as a comforting vegetarian main or a hearty side.
Recipe Card
Eggplant Tomato Casserole Tray
Tender roasted eggplant layered with a bright, herbed tomato sauce and melted mozzarella, finished with a golden Parmesan–breadcrumb topping; served warm for a hearty, comforting plate.
- Prep
- 20 min
- Cook
- 50 min
- Servings
- 4
Ingredients
Instructions
- Slice the eggplants into 1/3-inch rounds; arrange them in a single layer on a rimmed baking sheet, sprinkle both sides with kosher salt, and let sit 20 minutes to draw out bitterness and moisture.
- While the eggplant drains, heat 1 tbsp olive oil in a medium saucepan over medium heat; add the finely chopped onion and cook until soft, about 5–6 minutes, then add minced garlic and cook 30–45 seconds until fragrant.
- Stir in the low-sodium crushed tomatoes, tomato paste, sugar, dried oregano, 1/2 tsp salt (reserve the rest), and black pepper; bring to a simmer, reduce heat to low, and cook uncovered 12–15 minutes until slightly thickened, then stir in half the chopped basil and remove from heat.
- Rinse the salted eggplant under cold water to remove excess salt, pat dry thoroughly with paper towels, brush both sides with the remaining 2 tbsp olive oil, and arrange slices in a single layer on another baking sheet.
- Preheat the oven to 375°F (190°C). Roast the oiled eggplant slices 10–12 minutes until beginning to brown and soften; flip once halfway through and remove when pliable but not fully collapsing.
- Spread a thin layer of tomato sauce across the bottom of a 9x13-inch baking dish, arrange a single layer of roasted eggplant over the sauce, spoon more sauce over the eggplant, sprinkle with a third of the mozzarella and a little Parmesan, then repeat to make two layers, finishing with remaining cheese.
- Mix the breadcrumbs with the remaining Parmesan and a light drizzle (about 1 tsp) of olive oil, sprinkle evenly over the top of the assembled casserole, and bake uncovered 30–35 minutes until the cheese is melted, sauce is bubbling, and topping is golden.
- Let the casserole rest 8–10 minutes before slicing to set; garnish with the remaining fresh basil leaves and serve warm as a comforting vegetarian main or a hearty side.
Nutrition
- Carbohydrates
- 30
- Saturated Fat
- 11
- Sodium
- 1070
- Fiber
- 9
- Unsaturated Fat
- 17
- Protein
- 23
- Fat
- 28
- Cholesterol
- 43
- Trans Fat
- 0
- Calories
- 460
- Sugar
- 16