Cheesy Eggplant (Aubergine) Casserole

Total Time
1hr 50mins
Prep 20 mins
Cook 1 hr 30 mins

Eggplant casserole

Ingredients Nutrition


  1. Coat a large skillet with nonstick cooking spray.
  2. Add the onion and garlic to the skillet and sauté 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.


Most Helpful

When I make this, I use store-bought sauce to save time. I grill my eggplant in my grill pan until soft. Then I follow the recipe as written. Very yummy, my DH likes spaghetti or penne on the side.

Queen of Harts June 24, 2009

I love this recipe. However I have never,ever treated eggplant any different than any other vegetable. I just use it in the recipe without any special previous treatment...just wash, peel & slice before popping into the recipe.Saves a lot of fuss and time for me.

thinice September 25, 2005

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