Cheesy Eggplant Vegetable Casserole

Cheesy Eggplant Vegetable Casserole


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If you are a fan of eggplant, you have to try this cheesy eggplant and veggie-filled casserole recipe! Each bite of this savory and filling dish will have you hooked. Make this dish for your next potluck or get-together and everyone will be asking for the recipe.

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Time needed

10 min preparation + 20 min cooking

Serving Size / Yield

5 servings


  • 2 tsp. olive oil
  • 1/4 C. chicken broth
  • 1 onion, halved and sliced
  • 3 cloves garlic, minced
  • 1 tsp. oregano, dried
  • 1 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 1/2 lb. tomatoes, chopped
  • 3 tbs. fresh basil, sliced
  • 1/2 C. Cheddar cheese, shredded
  • 1 C. mozzarella cheese, shredded
  • 2 lg. or 2 1/2 lb. eggplant, peeled and cut into thick slices

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Spray a casserole dish with cooking spray and set aside. Preheat the oven to 425 degrees. Heat the olive oil in a large skillet over medium heat. Add onion and garlic to the mixture, and sauté until the onions are translucent and the garlic begins to brown. Add chicken broth and simmer. Add oregano, salt and pepper. Once the broth begins to bubble, add tomatoes and increase heat to high. Continue to stir until the mixture thickens for roughly 10-12 minutes. Remove from heat and add basil. Spray another skillet and heat the eggplant slices over medium heat. Brown the slices by cooking on each side for roughly 3-4 minutes. Remove from skillet and layer the slices in the casserole dish. Layer 1/2 the mozzarella and 1/2 the Cheddar on top of the eggplant. Spread the tomato mixture on top of the cheese. Then top the tomato mixture with remaining cheeses. Bake for 15-18 minutes or until the cheese is completely melted.

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