Italian Eggplant Casserole

Italian Eggplant Casserole

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This Italian eggplant casserole is a great meatless option for dinner. It’s packed with flavor and topped with perfectly melted cheese!

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Time needed

15 min preparation + 20 min cooking

Serving Size / Yield

4 servings

Ingredients

  • olive oil spray
  • 1 large eggplant, unpeeled, cut into 1/2-inch cubes
  • 1/2 C. prepared tomato sauce
  • 1/2 C. shredded part-skim Mozzarella, divided
  • 1 T. grated Parmesan cheese
  • 1/8 tsp. cayenne pepper
  • 1/4 C. chopped fresh basil
  • 1/4 tsp. black pepper
  • 1/4 tsp. garlic powder

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Directions

Preheat oven to 500°F. Line baking sheet with foil and spray foil with olive oil spray. Transfer cubed eggplant to baking sheet, spray lightly with olive oil spray. Sprinkle with pepper and garlic powder. Roast approximately 15 minutes, tossing once, until golden. Meanwhile, mix marinara, cayenne, and basil. Spray 1-qt casserole dish with olive oil spray. Once eggplant is roasted, remove from oven and reduce temperature to 425°F. Add roasted eggplant to marinara mixture and mix in half of the mozzarella. Transfer to casserole dish, sprinkle remaining mozzarella and Parmesan over the top. Bake until golden and bubbly, around 15 to 20 minutes. Let cool before serving.

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