Fresh Mozzarella Aubergine Tomato Casserole

Fresh Mozzarella Aubergine Tomato Casserole


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Embrace the eggplant with this tender and tasty casserole! This dish is layer with a homemade chunky tomato sauce and topped with gooey mozzarella.

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Time needed

10 min preparation + 75 min cooking

Serving Size / Yield

4-6 servings


  • 1 large eggplant, peeled and sliced lengthwise
  • Salt to taste
  • 3 T. olive oil
  • 1 onion, sliced
  • 4 cloves garlic, minced
  • 1 (28 oz.) can chopped tomatoes
  • 2 T. tomato paste
  • ½ tsp. sugar
  • ¼ tsp. cinnamon
  • 1 tsp. dried basil
  • 6 oz. fresh mozzarella

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Preheat oven to 450 degrees. On a foil-lined baking sheet, brush on oil and add eggplant slices. Sprinkle with salt and bake for 15 minutes until golden; set aside. Reduce oven heat to 350 degrees. In a skillet, heat 2 tablespoons of olive oil and sauté onion and garlic until softened. Add in chopped tomatoes, tomato paste, sugar, cinnamon, basil, and salt to taste. Simmer for 20 minutes. In a greased baking dish, layer eggplant slices and tomato sauce. Top with pieces of fresh mozzarella and bake for 30 minutes.

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