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.
Comfort in a Tray: Roasted Eggplant, Herbed Tomato & Crispy Parmesan
Tender roasted eggplant layered with a bright, herb-scented tomato sauce and melty mozzarella, finished with a golden Parmesan–breadcrumb crust—an easy, make-ahead kosher main for cozy dinners.
There’s something wonderfully unpretentious about a sheet-pan casserole that still manages to feel like a special dinner. Thin rounds of eggplant roast until silky and slightly caramelized, then nestle into a vivacious tomato sauce—bright with basil and oregano—and a generous layer of gooey whole-milk mozzarella. A final sprinkling of Parmesan mixed with breadcrumbs bakes to a nutty, crunchy finish that contrasts the soft eggplant and bubbling cheese.
This dish depends on a couple of small techniques: salting the 1/3‑inch eggplant slices for 20 minutes draws out bitterness and excess water, and rinsing and patting them dry before brushing with olive oil helps them roast evenly rather than steam. The tomato base is simple but flavorful—sautéed onion and garlic, low-sodium crushed tomatoes and a touch of tomato paste and sugar simmered until slightly thickened, then folded with fresh basil so the sauce stays bright.
Layering is forgiving—alternate eggplant, sauce and mozzarella in a rimmed tray, finish with the Parmesan–breadcrumb topping, and bake until everything is hot and the top is golden. If you like, make the sauce a day ahead and roast the eggplant earlier in the day; assemble and pop it in the oven when you’re ready for service so the topping is crisp and the interior is steaming.
From Sabbath Table Studio and Sam Rivera, this recipe is built for kosher home cooks who want clear ingredient choices and realistic prep. It’s hearty enough for a sit-down family meal, flexible enough for a weeknight, and satisfying served straight from the oven with a simple green salad or crusty bread on the side.
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