Eggplant and Tomato Casserole With Mozzarella Cheese

Eggplant with Sweet Onions and Tomatoes and Mozzarella Cheese
Diana Rattray
Prep: 20 mins
Cook: 30 mins
Total: 50 mins
Servings: 4 servings
Nutrition Facts (per serving)
250 Calories
9g Fat
39g Carbs
10g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 250
% Daily Value*
Total Fat 9g 11%
Saturated Fat 3g 16%
Cholesterol 14mg 5%
Sodium 210mg 9%
Total Carbohydrate 39g 14%
Dietary Fiber 10g 37%
Total Sugars 18g
Protein 10g
Vitamin C 22mg 112%
Calcium 232mg 18%
Iron 2mg 12%
Potassium 778mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A simple cheese topping makes this eggplant and tomato casserole flavorful and appealing.


  • 1 medium eggplant, sliced into 1/4-inch thick rounds

  • Extra-virgin olive oil, as needed

  • 1/2 sweet onion, sliced thinly

  • 1 medium garlic clove, minced

  • 1 (14 1/2-ounce) can diced tomatoes, undrained

  • 1/8 teaspoon dried basil

  • 1 dash salt, or to taste

  • 1 dash ground black pepper, or to taste

  • 1 cup shredded mozzarella cheese

Steps to Make It

  1. Gather the ingredients.

  2. Layer eggplant slices in a colander, salting each layer generously. Let stand for 30 minutes. Rinse well and pat dry.

  3. Heat a thin layer of olive oil in a large skillet or sauté pan over medium heat; add eggplant to the hot oil and cook, turning once, for about 5 minutes, or until lightly browned. Repeat until all eggplant slices are cooked, using as little oil as needed to fry the slices. Transfer to a plate and set aside. 

  4. Add more oil to the skillet if needed; add onions and garlic. Cook until tender. 

  5. Add the tomatoes to onion mixture along with the basil, and salt and pepper, to taste. 

  6. Layer eggplant slices with the onion and tomato mixture in a shallow, lightly greased casserole.

  7. Bake the eggplant for 20 minutes at 350 F/180 C.

  8. Top with sliced or shredded Mozzarella cheese and bake for 8 minutes longer, or until cheese is melted.

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