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 (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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
