Eggplant Casserole Recipe with Tomato Sauce and Mozzarella

This eggplant casserole has become a staple comfort food in my kitchen — it’s cheesy, cozy, and surprisingly easy to make.

I started making it on busy weeknights when I wanted something hearty but still wholesome, and now it’s one of those dishes that always gets requests at potlucks with friends and Sunday dinners. 

Tender eggplant, a rich homemade tomato sauce, and gooey mozzarella come together in a perfect way.

This dish has been passed down from my dear grandmother, who would lovingly prepare it every Sunday during the peak of eggplant season. I make this eggplant dish at least once a month.

Ingredients You’ll Need

1. Eggplant – Choose firm, glossy eggplants with smooth skin. 
2. Crushed or Peeled Tomatoes – Either works well, depending on the texture you prefer in your sauce.
3. Mozzarella Cheese – I use a firmer mozzarella (like pizza cheese) so it doesn’t release too much moisture while baking.
4. Garlic –  I love the aroma it brings but feel free to skip it if you’re not a fan. You can use onions instead.
5. Extra Virgin Olive Oil – A must for sautéing and adding richness.
6. Salt & Black Pepper – Essential for seasoning every layer.
7. Grated Parmesan Cheese – For that golden, bubbly finish.
8. Fresh Basil (optional) – Adds a fresh, aromatic touch to the sauce.

How to Make This Cheesy Eggplant Casserole Recipe 

Peel the eggplants and slice them lengthwise about 1/4 inch thick.

Give them a generous sprinkle of salt. This little trick helps draw out any bitterness.

Once the eggplant rests, rinse off the salt and pat the slices dry.

Then, it’s time to grill them. Grill them for 3-4 minutes on each side.

While preparing the eggplant, heat two tablespoons of olive oil over medium heat in a pan.

Add the garlic and sauté for a minute.

Pour the crushed or peeled tomatoes and season with salt,  pepper, and basil. Let the sauce simmer for 10-15 minutes.

Cut the mozzarella into strips.

Roll each grilled eggplant slice around a strip of mozzarella.

Place a thin layer of tomato sauce at the baking dish’s bottom, arrange the eggplant rolls, top with more sauce, and finish with a generous sprinkling of Parmesan cheese.

Preheat your oven to 400°F (200°C). Bake for about 15 minutes.

Best Recipe Tips

I have a few tips to share with you about this casserole.

When it comes to salting, I’ve learned the importance of letting the eggplant sit for a bit after slicing to draw out moisture.

That way, it doesn’t become too soggy and bitter.

I prefer grill the eggplant slices instead of frying them. It gives them a lovely caramelized flavor.

Mozzarella cheese is an essential component, but I’ve also had to learn how to manage its moisture.

Too much liquid can make the whole thing a bit of a watery mess.

So I’ll often give the shredded cheese a gentle squeeze before layering it in if I use fresh mozzarella, or most of the time I use the pizza mozzarella, like in the recipe, which is not watery at all.

What to Serve with this Eggplant Parmesan Casserole

When I serve eggplant parmesan casserole, I love pairing it with warm garlic bread—it’s perfect for soaking up that tomato sauce.

A fresh green salad is a must for me; it adds a light balance. I also enjoy including some vegetables on the side, like air-fried broccoli or boiled carrots.

This eggplant can be the perfect side dish for slow cooker pork roast, a nice grilled steak or this blackstone griddle pizza.

Variations 

1. Eggplant Parmesan Casserole: Layer eggplant slices instead of rolling them, like an Italian parmesan
2. Vegan Casserole: Use dairy-free cheese or nutritional yeast.
3. Add ground beef or sausage to the eggplant rolls.
4. Use Different Cheeses: Experiment with ricotta, provolone, or goat cheese.

How to Store Leftovers

First, allow the eggplant to cool completely. Then, either cover it tightly with plastic wrap or transfer it to an airtight container.

It can be kept in the fridge for up to three days.

If you need to store it for longer, consider freezing it. To do this, wrap it well in foil or use a freezer-safe container; it can last up to three months in the freezer.

When you’re ready to reheat it, thaw it in the refrigerator overnight, then warm it in the oven until heated.

How to Make This Cheesy Eggplant Casserole

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Faq’s

Can I make this casserole ahead of time?

Yes, assemble the casserole, cover it, and refrigerate it for up to 24 hours before baking.

Can I use store-bought marinara sauce instead of making my own?

Absolutely! A high-quality marinara sauce saves time and adds great flavor.

Is eggplant casserole gluten-free?

Yes, this recipe is naturally gluten-free. Just ensure all ingredients used are certified gluten-free.

Can I air-fry the eggplant instead of grilling?

Yes! Air-fry at 375°F (190°C) for 10 minutes until tender and lightly browned.