Versatile Eggplant Casserole Recipe

Name: Versatile Eggplant Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium eggplants, cut into 1/4 inch-thick slices; cooking spray; 2 tablespoons olive oil; 1 medium onion, finely chopped; 1 celery, finely chopped; 1 carrot, finely chopped; 1 -2 garlic clove, finely chopped; 1 (32 ounce) canpeeled tomatoes (I like the imported italian brands) or 1 (32 ounce) can diced tomatoes (I like the imported italian brands); 1 teaspoon dried oregano; 1 bay leaf; 3 -4 fresh basil leaves or 1 teaspoon dried basil; 1 (8 ounce) package mushrooms, sauteed (gourmet blend works really well); 1 lb fresh spinach or 1 lb frozen spinach, mixed with; canned artichoke heart; 2 cups mozzarella cheese, divided; ¼ cup fresh parmesan cheese, grated

Servings: persons

2 medium eggplants, cut into 1/4 inch-thick slices
cooking spray
2 tablespoons olive oil
1 medium onion, finely chopped
1 celery, finely chopped
1 carrot, finely chopped
1 -2 garlic clove, finely chopped
1 (32 ounce) canpeeled tomatoes (I like the imported italian brands) or 1 (32 ounce) can diced tomatoes (I like the imported italian brands)
1 teaspoon dried oregano
1 bay leaf
3 -4 fresh basil leaves or 1 teaspoon dried basil
1 (8 ounce) package mushrooms, sauteed (gourmet blend works really well)
1 lb fresh spinach or 1 lb frozen spinach, mixed with
canned artichoke heart
2 cups mozzarella cheese, divided
¼ cup fresh parmesan cheese, grated

1
["In a large sauce pan add olive oil, onion, carrot, celery, and garlic and saute until tender.", "Add tomatoes and herbs and let simmer for 1 hour.", "Preheat broiler.", "Arrange the eggplant slices on a baking sheet coated with cooking spray; broil 3-5 minutes or until lightly browned.", "Preheat oven to 375.", "if using a mushroom fillin, saute the muchrooms until tender; if using spinach filling, you can use frozen or fresh spinach which should be cooked/defrosted and drained well.", "In the bottom of a 1 1/2-quart baking dish coated with cooking spray, spread some marinara sauce.", "Arragnge eggplant slices over sauce and then some filling and then some cheese (make sure to save about 1 cup of the cheese for the top).", "continue the layering process in which should end with a sauce layer on the top surface.", "(don't put the last cup of cheese on yet).", "Cover and back at 375 for an hour and then remove, top with remaining mozzarella cheese and parmesan cheese and bake uncovered 5 minutes or until cheese melts.", "Let it stand for about 10 minutes and then serve.", "Note: the filling can really be a combo of whatever you like or have on hand.", "It is mainly a process not an exact recipe.", "I really enjoy the mushroom flling when i feel like a ""meaty"" casserole but I do love to play around with other ingredients (like spinach and artichokes)."]

377

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

You need 16 ingredients. The key ingredients include: 2 medium eggplants, cut into 1/4 inch-thick slices, cooking spray, 2 tablespoons olive oil, 1 medium onion, finely chopped, and more.

Yes, Versatile Eggplant 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!

Versatile Eggplant Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions