Eggplant Casserole

Eggplant Casserole

Eggplant Casserole
Eggplant Casserole

"This Eggplant Casserole doesn’t require loads of ingredients such as breadcrumbs, butter or all-purpose flour like a good Eggplant Parmesan does. It doesn’t require some preparation time before you set it in the oven. It’s simple, healthy and so practical. What does it taste like? Refreshing! Not too light but not too heavy as well. It has just enough flavor that you can enjoy it alone. It’s also rich enough to toss with some quinoa and become a meal with very healthy carbs! Give it a try and I hope you like it! ????"

Notes Depending on the size of your baking dish and oven condition, baking time adjustment might be necessary.

Serves4 People


  • 2 Chinese eggplants (about 1 lbs)
  • 1 1/2 cups shredded Mozzarella cheese
  • 1 cup finely chopped red onion
  • 1 can tomato sauce (15 oz)
  • 4 large cloves of garlic, minced
  • 1/4 cup finely chopped fresh basil
  • 2 tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • 1 1/2 teaspoons sugar
  1. For the sauce, except for eggplants and Mozzarella cheese, mix the rest of the ingredients and seasonings in a large bowl. Add more sea salt, ground black pepper or sugar if necessary. (As for basil, I can image that 1 tablespoon of dried basil to work totally fine for the sauce instead of fresh basil.)

  2. Cut the eggplants into slices, about 1/8 inch thick per slice.

  3. Preheat your oven to 375°F.

  4. Now the fun part starts… Use a spoon to set one thin layer of the sauce on the bottom of a medium baking bowl (mine is 8×8 inch).

  5. Lay eggplant slices flat on top of the first layer of sauce.

  6. Spread another layer of sauce on the eggplants. Make sure the eggplant slices are all covered by the sauce.

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