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A rustic eggplant casserole in a cast-iron skillet with roasted eggplant, tomatoes, and fresh herbs.

Easy Eggplant Casserole

A hearty and delicious eggplant casserole packed with sautéed vegetables, fresh herbs, and gooey melted cheese. Perfect for busy weeknights!
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Cuisine American
Servings 6 servings
Calories 280 kcal

Ingredients
  

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 yellow bell pepper, diced
  • 2 portobello mushroom caps, sliced into bite-sized pieces
  • 3 large tomatoes, diced
  • 1 tablespoon fresh parsley, finely chopped
  • 1 tablespoon fresh basil, finely chopped
  • ½ tablespoon fresh thyme
  • ¼ cup vegetable oil
  • 2 medium eggplants, cut into bite-sized pieces
  • 1 tablespoon salt for drawing out bitterness
  • 1 tablespoon flour to help thicken the mixture
  • ½ cup Parmesan cheese, grated
  • 4 ounces fresh mozzarella, sliced

Instructions
 

  • Place the eggplant pieces in a colander and sprinkle with 1 tablespoon of salt. Let them sit for about 30 minutes to draw out any bitterness. Rinse and pat dry.
  • In a large skillet, heat butter and olive oil over medium heat.
  • Add diced onion and cook until translucent, about 5 minutes.
  • Stir in minced garlic and cook for another minute.
  • Add diced yellow bell pepper and portobello mushrooms. Sauté until softened, approximately 5-7 minutes.
  • Mix in diced tomatoes, parsley, basil, and thyme. Cook for an additional 5 minutes, allowing the flavors to meld.
  • In a separate skillet, heat vegetable oil over medium-high heat.
  • Add the eggplant pieces and cook until golden brown and tender, about 10 minutes.
  • Sprinkle 1 tablespoon of flour over the eggplant and stir well to combine.
  • Preheat your oven to 375°F (190°C).
  • In a large mixing bowl, combine the sautéed vegetables and cooked eggplant. Mix thoroughly.
  • Transfer the mixture into a greased baking dish.
  • Sprinkle grated Parmesan cheese evenly over the top.
  • Arrange sliced mozzarella on top of the Parmesan.
  • Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
  • Let the casserole cool for a few minutes before serving. Enjoy with a side salad or crusty bread.

Notes

Salting the eggplant helps remove excess moisture and any bitterness. Experiment with different cheeses for added flavor. To make it heartier, add cooked ground beef or lentils to the mixture. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.