Mozzarella, Parmesan, And Asiago Eggplant Casserole

Mozzarella, Parmesan, And Asiago Eggplant Casserole


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This cheesy eggplant casserole is quick, easy, and delicious. The fresh tomatoes on top make this a perfect summer meal.

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Time needed

20 min preparation + 30 min cooking

Serving Size / Yield

8 servings


  • 1 medium eggplant, sliced into 1/4 inch rounds
  • 3 Tbs. olive oil
  • 4 cherry tomatoes, sliced
  • 1/4 C. mozzarella cheese
  • 1/4 C. parmesan cheese
  • 1/4 C. asiago cheese
  • salt
  • pepper

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Preheat the oven to 350 degrees F. Season the eggplant slices with salt, and let stand for about 10 minutes. Drain off liquid.
Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Quickly brown the eggplant slices on each side.
Place a layer of the eggplant slices in an 8 inch square baking dish or casserole dish. Evenly sprinkle half the mozzarella, parmesan, and asiago cheese over the top of the eggplant. Add another layer of eggplant and the rest of the cheese. Half the cherry tomatoes and place on top of the casserole. Season with salt and pepper to taste.
Bake for 25 to 30 minutes in the preheated oven, until the top is golden brown and the eggplant is tender.

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