How to Make EGGPLANT CASSEROLE

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: processed cheese

Part-skim mozzarella reduces fat while processed cheese is often less expensive.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor, while grated Pecorino is usually cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a high smoke point and is healthier, while canola oil is budget-friendly.

tomato sauce

🥗Healthier: homemade tomato puree

💰Cheaper: canned tomatoes

Homemade puree is fresher, while canned tomatoes are often more affordable.

Preheat the oven to 375°F (190°C).

Dice the eggplants into small pieces.

Toss the diced eggplants with 3 tablespoons of olive oil.

Roast the eggplants in the oven for about 20 minutes.

Remove the eggplants from the oven and season with a pinch of black pepper and 1 tablespoon of salt. Mix well.

In a casserole dish, add a spoon or two of tomato sauce to line the bottom.

Layer all the roasted eggplants into the casserole dish.

Top the eggplants with the remaining tomato sauce, ensuring it's evenly spread.

Cover the top with 2 cups of mozzarella cheese, making sure to cover it completely.

Cover the casserole dish with aluminum foil and bake for 5 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens