Ingredients
Eggplant and Seasoning
- 4 pounds eggplant (about 4 medium eggplants), cut into bite-size pieces
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
Cheese Toppings
- 1 cup mozzarella cheese, shredded
- 1/4 cup parmesan cheese, grated
Instructions
- Preheat and Roast Eggplant: Preheat your oven to 395°F (200°C). Slice the eggplants into bite-sized pieces and place them in a large bowl. Add the olive oil, salt, pepper, and Italian seasoning, then toss well to coat all pieces evenly. Spread the eggplant in a single layer on a baking sheet and roast for 30 minutes until tender.
- Assemble the Casserole: Lightly spray a 9×13-inch casserole dish with non-stick spray. Place half of the roasted eggplant evenly in the dish, then sprinkle half of the mozzarella cheese on top. Layer with the remaining roasted eggplant, followed by the remaining mozzarella cheese, and finally top with the parmesan cheese.
- Bake to Finish: Bake the assembled casserole in the oven for 15 minutes or until the cheese is melted, golden brown, and bubbling. Serve immediately for the best flavor and texture.
Notes
- For a richer flavor, consider adding minced garlic or fresh basil to the seasoning mix before roasting.
- You can substitute part of the mozzarella with provolone or fontina for a different cheese blend.
- Let the casserole rest for 5 minutes before serving to help it set and make slicing easier.
- This dish is best served fresh but can be reheated in the oven at 350°F for 15 minutes.
- To reduce calories, use part-skim mozzarella and reduce the olive oil slightly.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
