Cheesy Baked Eggplant

Cheesy Baked Eggplant


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Tender slices of eggplant have been smothered in a hearty tomato sauce and gooey mozzarella cheese to create a savory baked dish. Select Italian-inspired herbs and spices enhance this vegetarian casserole with their distinct flavorings.

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Serving Size / Yield

6-8 servings


  • 1/2 C. Olive Oil, divided
  • 1 Large Onion, chopped
  • 2 Garlic Cloves, minced
  • 1 26 oz. can Diced Tomatoes
  • 1 6 oz. can Tomato Paste
  • 1 Tbs. Fresh Basil Leaves, chopped
  • 1 Tbs. Fresh Rosemary, chopped
  • 1 tsp. Dried Oregano
  • Sea Salt, to taste
  • Ground Black Pepper, to taste
  • 2 Medium Eggplants, thickly sliced
  • 6 oz. Shredded Mozzarella Cheese

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Preheat oven to 450 degrees. Line a large baking sheet with parchment paper. Warm 1/4 cup of olive oil in a large saucepan over medium-high heat. Add the chopped onion and sauté until tender. Add the garlic and continue sautéing until fragrant. Stir in diced tomatoes, tomato paste, basil, rosemary, and oregano. Season with salt and pepper as needed. Bring sauce to a boil, then reduce heat to low. Let sauce simmer for 30 minutes. Meanwhile, lightly brush the eggplant slices with the remaining olive oil. Place the eggplant on a baking sheet and bake for 20 minutes, flipping slices over halfway through cooking time. Reduce heat to 375 degrees. Spread the eggplant slices across the bottom of a 9x13" baking dish. Pour the sauce over the eggplant, then sprinkle with the mozzarella. Bake for 30 minutes until dish is warmed through and sauce is bubbly.

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