Veggie Eggplant and Tomato Casserole

Veggie Eggplant and Tomato Casserole


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This yummy casserole will is a vegetarian delight. Eggplant and tomato together make a sturdy base for satisfying dinner recipe.

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Time needed

20 min preparation + 15 min cooking

Serving Size / Yield

3-5 servings


  • 2 tsp. olive oil
  • 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
  • 1/4 C. grated Parmesan cheese, divided
  • 1 C. mozzarella cheese, shredded
  • 2 lg. or 2 1/2 lb. eggplant, peeled and cut into thick slices

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Prepare a cookie sheet with fat free cooking spray and set aside. Place eggplant slices on prepared cookie sheet. You will have 2 different batches. Spray eggplant slices with cooking spray. Set aside. In a non-stick skillet heat oil over medium heat, add onion and garlic. Cook until softened. Add oregano, 1 tsp. salt, and pepper. Cook for one minute. Add tomatoes, increase heat to high, and cook until thickened, about 10-12 minutes. Remove from heat and add basil. Broil eggplant slices, 1 batch at a time for 3-5 minutes per side, until brown. Preheat oven to 425 degrees. Layer eggplant slices in a 1 1/2 qt. baking dish. Top with mozzarella cheese and remaining Parmesan cheese. Spread the tomato sauce evenly on top of the cheese. Bake uncovered until cheese is bubbly, 10-15 minutes.

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