This hearty Layered Baked Eggplant Casserole is the ultimate comfort food for eggplant lovers. With tender roasted eggplant slices layered between creamy ricotta, sautéed spinach, fresh mozzarella, tomato slices, and a savory herb tomato sauce, this dish brings Mediterranean warmth to the dinner table. Packed with flavor, texture, and nutrients, it’s perfect as a vegetarian main course or a show-stopping side dish. The best part? You can customize it endlessly based on your favorite vegetables, cheeses, and herbs.
Whether you’re hosting guests, meal prepping for the week, or looking for a new way to enjoy eggplants, this recipe is a satisfying and flavorful option that’s both wholesome and indulgent.
Preparation, Bake, and Total Time
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Preparation Time: 40 minutes
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Cook Time: 55 minutes
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Total Time: 1 hour 35 minutes
Yield: 6 servings
Cuisine: Mediterranean / Vegetarian Comfort Food
Ingredients (Grouped for Clarity)
For Roasting the Eggplants:
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2–3 eggplants
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1 tbsp salt (for draining)
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Cold water (to soak)
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3 tbsp olive oil
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1 tsp Italian or Provençal herbs
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½ tsp paprika
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½ tsp black pepper
For the Tomato Layers:
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3 large tomatoes, sliced thin
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Optional: 1 cup cherry tomatoes, halved
For the Ricotta Spinach Layer:
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300 g (10 oz) spinach
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200 g (7 oz) ricotta
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1 clove garlic, finely chopped
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½ tsp salt
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½ tsp Provençal or Italian herbs
For Cheese and Assembly:
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200 g (7 oz) fresh mozzarella, chopped
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2 tbsp olive oil (for drizzling)
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2 tbsp grated Parmesan (optional for topping)
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½ cup tomato sauce (Neapolitan or marinara-style)
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2 tbsp breadcrumbs (optional, for topping)
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Chopped parsley (for garnish)
Optional Sautéed Mushroom & Onion Base:
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200–250 g mushrooms, chopped
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1 onion, diced
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1 bell pepper, chopped
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2 tomatoes, chopped
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2 tbsp tomato paste
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2 cloves garlic, minced
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Olive oil
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Salt, pepper, paprika to taste
Directions
Step 1: Prepare the Eggplants
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Slice the eggplants into 0.8–1 cm thick rounds.
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Place them in salted cold water (1 tbsp salt in a large bowl of water) and let them soak for 15 minutes to remove bitterness.
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Pat dry using a paper towel to remove excess liquid.
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Brush both sides with olive oil and sprinkle with paprika, pepper, and herbs.
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Roast in a preheated oven at 200°C (400°F) for 20 minutes until lightly golden.
Step 2: Prepare the Ricotta Spinach Mixture
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In a pan, wilt the spinach with a drizzle of olive oil and minced garlic.
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Let cool slightly, then mix with ricotta, salt, and herbs. Set aside.
Step 3: Optional Mushroom-Onion Layer
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In a skillet, heat oil and sauté onion until soft.
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Add mushrooms and cook until golden.
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Add bell pepper and tomatoes; cook covered for 5 minutes.
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Stir in tomato paste, garlic, salt, pepper, and paprika. Cook for 2–3 minutes more.
Step 4: Prepare Tomato & Cheese
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Slice the tomatoes and mozzarella.
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If using cherry tomatoes or fresh herbs, set aside for final topping.
Step 5: Layer the Casserole
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In a baking dish, start with a thin layer of tomato sauce.
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Add a single layer of roasted eggplant slices.
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Spread half of the ricotta-spinach mixture over the eggplants.
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Add sliced tomatoes and mozzarella.
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Drizzle with olive oil and more tomato sauce.
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Repeat the layers: eggplant, ricotta-spinach, tomato, mozzarella.
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Finish with remaining tomato sauce, Parmesan, and breadcrumbs (if using).
Step 6: Bake
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Bake at 180°C (350°F) for 30–35 minutes until bubbly and golden on top.
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Let rest for 10 minutes before slicing.
Step 7: Garnish and Serve
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Sprinkle with fresh parsley or basil.
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Serve warm as a main dish or hearty side.
Serving Suggestions
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Serve with a side of crusty bread or garlic toast.
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Pair with a crisp green salad with vinaigrette.
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Enjoy alongside grilled chicken, tofu, or fish for a balanced meal.
Cooking Tips
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Be sure to fully drain and dry the eggplant for the best roasted texture.
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Don’t skip seasoning between layers—it keeps the flavor bold and balanced.
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If you prefer a firmer bake, add 1 beaten egg to the ricotta-spinach mix.
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Use a serrated knife to cut neat slices once it cools slightly.
Nutritional Benefits
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Eggplant: High in antioxidants, fiber, and low in calories.
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Spinach: Rich in iron, folate, and vitamin C.
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Ricotta & Mozzarella: Provide calcium, protein, and creaminess.
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Tomatoes: Source of lycopene and immune-boosting vitamin C.
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Olive oil: Healthy fats that aid in absorption of nutrients.
Dietary Information
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Vegetarian
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Gluten-Free (if breadcrumbs are omitted or GF)
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Low-carb (without breadcrumbs or with low-carb sauce)
Nutritional Facts (Per Serving – Approximate)
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Calories: 220 kcal
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Protein: 10 g
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Carbohydrates: 12 g
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Fat: 15 g
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Fiber: 4 g
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Sodium: 300 mg
Storage
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Store in an airtight container in the refrigerator for up to 4 days.
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Reheat in the oven or microwave until warmed through.
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Freezer-friendly for up to 1 month (wrap tightly in foil and freeze in portions).
Why You’ll Love This Recipe
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Wholesome & Satisfying: A healthy, hearty, and balanced veggie meal.
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Perfect for Meal Prep: Keeps well and reheats beautifully.
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Customizable: Add mushrooms, bell peppers, or even lentils for protein.
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Comfort Food Without the Guilt: Creamy, cheesy, and rich without being heavy.
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Great for Entertaining: Elegant enough for guests, simple enough for weekdays.
Recipe Conclusion
This Layered Baked Eggplant Casserole is a celebration of texture, flavor, and wholesome ingredients. Whether you’re cooking for family or just craving something warm and comforting, this dish delivers everything you want in a cozy vegetarian bake. Easy to customize, endlessly satisfying, and packed with nourishing ingredients—this one’s a keeper. Try it once, and it’ll become a regular on your table.
Frequently Asked Questions (FAQ)
1. Can I make this ahead of time?
Yes! Assemble it ahead and refrigerate until ready to bake.
2. Can I use frozen spinach?
Yes, just thaw and squeeze out excess water before mixing with ricotta.
3. Is it freezer-friendly?
Absolutely! Freeze before or after baking in airtight containers.
4. Can I add more protein?
Yes! Add cooked lentils, chickpeas, or shredded chicken if you prefer.
5. How do I make it vegan?
Substitute ricotta and mozzarella with vegan cheese alternatives or tofu ricotta.
6. What can I use instead of ricotta?
Cottage cheese, cream cheese, or a béchamel sauce are great substitutes.
7. Can I use marinara instead of tomato paste?
Yes! Marinara or Neapolitan sauces work beautifully here.
8. Can I layer with zucchini or potatoes too?
Definitely! Just slice thinly and roast them before layering.
9. How do I keep it from being watery?
Fully dry eggplant and spinach, and avoid overloading with fresh tomatoes.
10. What size baking dish should I use?
An 8×8 or 9×13 inch dish works best, depending on your layer thickness.