Cheesy Eggplant (Aubergine) Casserole Recipe

Name: Cheesy Eggplant (Aubergine) Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ¼ cups onions, chopped; 2 garlic cloves, minced; 11 ounces canned whole tomatoes, undrained; 8 teaspoons tomato paste; 4 teaspoons fresh parsley, chopped; ¾ teaspoon oregano; ¼ teaspoon dried basil; 34 large eggplant, peeled and sliced into 1/4 inch slices; ⅔ cup fat free mozzarella cheese, shredded; ⅔ cup low fat cottage cheese; 8 teaspoons grated parmesan cheese

Servings: persons

1 ¼ cups onions, chopped
2 garlic cloves, minced
11 ounces canned whole tomatoes, undrained
8 teaspoons tomato paste
4 teaspoons fresh parsley, chopped
¾ teaspoon oregano
¼ teaspoon dried basil
34 large eggplant, peeled and sliced into 1/4 inch slices
⅔ cup fat free mozzarella cheese, shredded
⅔ cup low fat cottage cheese
8 teaspoons grated parmesan cheese

1
Coat a large skillet with nonstick cooking spray.
2
Add the onion and garlic to the skillet and saute over low heat until onion is tender, about 6 minutes.
3
Stir in undrained whole tomatoes, tomato paste, parsley, oregano, basil and salt and pepper to taste.
4
Bring mixture to a boil; reduce heat and let simmer, uncovered, for 40 to 50 minutes, stirring occasionally.
5
Arrange eggplant slices on a steamer rack, place in a large pot to which 1 inch of water has been added, and steam for about 5 minutes until eggplant is tender.
6
Do not overcook.
7
Combine the mozzarella and cottage cheeses together and set aside.
8
Coat a 13x9 inch baking pan with nonstick cooking spray and place a layer of eggplant in the pan.
9
Top eggplant with some of the sauce mixture and some of the cheese mixture and sprinkle with parmesan cheese.
10
Repeat the steps in layers until all the ingredients are used.
11
Bake at 350 degree oven for 30 to 35 minutes and serve hot.

509

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 ¼ cups onions, chopped, 2 garlic cloves, minced, 11 ounces canned whole tomatoes, undrained, 8 teaspoons tomato paste, and more.

Yes, Cheesy Eggplant (Aubergine) Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheesy Eggplant (Aubergine) Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions