Eggplant Casserole Recipe
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Our eggplant casserole recipe is layered with fresh eggplant, a rich meat sauce, and topped with cheese for the best cozy comfort food!
This is one of our favorite comforting eggplant recipes. This eggplant casserole was created after I picked a ton of fresh eggplant and had to figure out a recipe to make with it fast. It was filling, delicious, and my whole family devoured it!
You can even make other varieties of this recipe by using zucchini or even adding to it! Veggies we love to add are zucchini, tomatoes, spinach, and even mushrooms.
Not a fan of ground beef? You can also use ground chicken, ground turkey, ground pork, or even ground sausage.
Looking to add more richness? Add some layers of ricotta cheese or a bechamel to turn this into an eggplant lasagna.
Eggplant Casserole ingredients
Avocado oil: For sautéing and roasting, adds a mild, buttery flavor and handles high heat well. Olive oil works too.
Ground beef: Adds heartiness and protein. Go for 85-90% lean for juicy flavor.
Granulated garlic: Gives even garlic flavor without any chopping.
Granulated onion: Balances the garlic with a sweet-savory note.
Dried basil: Classic Italian herb that pairs perfectly with tomato sauce.
Dried parsley: Adds a bit of color and freshness to balance the richness.
Dried oregano: Deepens the savory, earthy flavor.
Kosher salt: Brings out all the flavors, use less if using table salt.
Ground black pepper: I prefer coarse or fresh cracked black pepper.
Eggplant: The star! Choose firm, glossy eggplants with no soft spots. You’ll roast or pan-cook them first so they stay tender, not soggy.
Marinara sauce: Adds depth and a touch of sweetness, use your favorite brand or homemade.
Tomato sauce: Helps thin the marinara just enough for layering and baking.
Shredded mozzarella cheese: For that stretchy, gooey melt on top.
Grated Parmesan cheese: Salty, nutty flavor that ties it all together.
How to Make Eggplant Casserole
Heat the avocado oil in a large skillet over medium heat. Add the ground beef, season with garlic, onion, basil, parsley, oregano, salt, and pepper, and cook until fully browned.
Transfer the cooked beef to a large saucepan or Dutch oven. Stir in the marinara and tomato sauce, and let the mixture simmer while preparing the eggplant.
Preheat the oven to 350°F.
Slice the eggplants into thin rounds. If desired, salt both sides of each slice and let them sit for 10 minutes to draw out moisture and reduce bitterness.
Rinse the slices, then cook them briefly on both sides in the same skillet used for the beef.
In a 9×13-inch baking dish, begin layering the casserole by alternating meat sauce and eggplant slices.
Continue layering until all ingredients are used. Finish by topping with shredded mozzarella and grated Parmesan cheese.
Cover the baking dish with foil and bake for 35 minutes. Remove the foil and bake for an additional 10 minutes to brown the top.
Let the casserole rest for at least 15 minutes before serving to help it set and make slicing easier.
We like to enjoy with our homemade french bread recipe and a side salad.
Recipe Tips and Notes
- Make Ahead: Assemble the casserole up to 1 day in advance. Cover and refrigerate, then bake straight from the fridge, adding 15 minutes to the covered baking time.
- Eggplant Prep: Salting and resting the eggplant helps draw out moisture and reduce bitterness. Be sure to rinse and pat dry thoroughly to avoid excess salt and sogginess.
- Cheese Options: Increase mozzarella to 1 cup for a richer, cheesier top. Add a layer of ricotta or cottage cheese between layers to make it into a eggplant lasagna.
- Vegetable Additions: Feel free to include sliced zucchini, mushrooms, or spinach between layers for added flavor and nutrition
- Allergens: To make this recipe dairy-free, we recommend using Follow Your Heart shredded mozzarella and grated parmesan alternatives. This dish is also naturally free from soy, eggs, gluten, nuts, and sesame. As always, be sure to check ingredient labels particularly packaged products and be mindful of potential cross-contamination in your kitchen.
Storage and reheating tips:
- Freeze: Freeze whole or in individual portions for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Reheat: Microwave individual portions or warm the full casserole, covered, in a 350°F oven for 20–25 minutes until heated through.
Eggplant Casserole
Ingredients
- 1 tablespoon avocado oil
- 2 lbs ground beef
- 1 teaspoon granulated garlic
- ½ teaspoon granulated onion
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 eggplant
- 1 28-ounce marinara sauce
- 1 15-ounce can tomato sauce
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Heat the avocado oil in a large skillet over medium heat. Add the ground beef, season, and cook until browned. Transfer the beef to a dutch oven or large sauce pan and add the marinara and tomato sauce and stir to combine. Let simmer while you prepare the eggplant.1 tablespoon avocado oil, 2 lbs ground beef, 1 teaspoon granulated garlic, ½ teaspoon granulated onion, ½ teaspoon dried basil, ½ teaspoon dried parsley, ½ teaspoon dried oregano, 1 teaspoon kosher salt, ½ teaspoon ground black pepper
- Preheat oven to 350°F.
- Slice the eggplants into thin round slices, salt both sides if desired, and let sit for 10 minutes. Rinse and then quickly cook on both sides in the same skillet you browned the beef in.2 eggplant
- In a 9×13-inch baking dish, layer the meat sauce and eggplant. Repeat layers. Top with mozzarella and grated parmesan cheese.1 28-ounce marinara sauce, 1 15-ounce can tomato sauce, 1/2 cup shredded mozzarella cheese, 1/4 cup grated Parmesan cheese
- Cover with foil and bake at 350°F for 35 minutes. Uncover and bake for 10 more minutes.
- Let rest at least 15 minutes before serving.