Simple Layered Eggplant Casserole
📜 Collection: Gail Collection | ✍️ Attribution: Unknown | 📂 Category: Entrees A classic and incredibly simple layered eggplant casserole, featuring delicious layers of eggplant, spaghetti sauce, and melted mozzarella.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 40 mins | 30 mins | 6 servings |
🔪 Key Equipment
- 9x13 inch baking dish
- Colander
- Paper towels
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 large | Eggplant | sliced into 1/4-inch rounds |
| 1 jar (24 oz) | Spaghetti Sauce | divided |
| 2 cups | Mozzarella Cheese | shredded |
| 1/2 cup | Parmesan Cheese | grated |
| As needed | Salt | for drawing out moisture |
Instructions
Step 1: Prep the Eggplant
- Preheat the oven to 350°F. Grease a 9x13 inch baking dish.
- Slice the 1 large eggplant into 1/4-inch rounds, sprinkle with as needed salt, and let sit in a colander for 20-30 minutes to draw out excess moisture before patting dry with a paper towel.
Step 2: Assemble and Bake
- Spread a thin layer of 1 jar spaghetti sauce in the bottom of the prepared baking dish.
- Arrange a single layer of eggplant slices over the sauce, then top with a layer of 2 cups mozzarella cheese.
- Repeat the layers until all ingredients are used, ending with a final layer of sauce.
- Sprinkle 1/2 cup Parmesan cheese evenly over the top.
- Bake for 35-45 minutes until the eggplant is tender and the cheese is melted, golden brown, and bubbly.
💡 Make-Ahead & Storage: Assemble the casserole up to a day in advance, cover tightly, and refrigerate until ready to bake, adding a few extra minutes to the bake time if needed.
Original Recipe Scan
