Baked Eggplant and Cheese Casserole with Tomato Basil Sauce
A hearty keto casserole layered with tender baked eggplant, rich cheese, and a fragrant tomato basil sauce. This mediterranean-inspired keto (vegetarian) ready in about 55 minutes blends divided olive oil, divided salt, black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium (about 1.5 lbs), sliced into 1/2-inch rounds eggplant
- 4 tbsp, divided olive oil
- 1 tsp, divided salt
- 1/2 tsp black pepper
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 6 oz can tomato paste
- 1/4 cup chopped fresh basil leaves
- 3, minced garlic cloves
- 1/2 cup water
- 1 tsp dried oregano
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F (200°C). Arrange 2 medium eggplants sliced into 1/2-inch rounds on a baking sheet, brush both sides with 2 tbsp olive oil, and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper.
- Step 2: Bake eggplant slices for 20 minutes, flipping halfway, until golden and tender; remove and set aside.
- Step 3: Meanwhile, in a saucepan over medium heat, heat 2 tbsp olive oil and add 3 minced garlic cloves; sauté for 1 minute until fragrant.
- Step 4: Stir in 6 oz tomato paste, 1/2 cup water, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 cup chopped fresh basil leaves; simmer for 5 minutes until the sauce thickens slightly.
- Step 5: In a greased 9x9-inch baking dish, spread a thin layer of tomato basil sauce, then layer half the baked eggplant slices, 3/4 cup shredded mozzarella, and 1/4 cup grated Parmesan.
- Step 6: Repeat layering with remaining eggplant slices, sauce, and cheeses.
- Step 7: Bake uncovered for 15 minutes until cheese is bubbly and golden on top. Let cool 5 minutes before serving.
Frequently asked questions
How long does Baked Eggplant and Cheese Casserole with Tomato Basil Sauce take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Baked Eggplant and Cheese Casserole with Tomato Basil Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Baked Eggplant and Cheese Casserole with Tomato Basil Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Eggplant and Cheese Casserole with Tomato Basil Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Baked Eggplant and Cheese Casserole with Tomato Basil Sauce keto?
Yes — this recipe is tagged keto, vegetarian, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
