Tomato-Eggplant Casserole

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Total Time
1hr 10mins
25 mins
45 mins

This hearty casserole makes an excellent anti-oxidant-packed side dish or vegetarian main dish. Originally from the magazine section of a Sunday Denver Post. I like to add some dried basil along with the oregano and thyme.

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  1. Preheat oven to 375 degrees.
  2. In a large saucepan over medium heat, heat oil; add eggplant.
  3. Cook until softened, 10 to 12 minutes, stirring constantly to prevent sticking.
  4. Remove from heat; add all remaining ingredients except cheese.
  5. Transfer mixture to a shallow casserole dish; sprinkle with cheese.
  6. Bake 45 minutes, uncovered, until bubbly and golden brown; serve.