Baked Eggplant and Goat Cheese Casserole with Tomato Basil Sauce
Layers of roasted eggplant smothered in a rich tomato basil sauce and topped with creamy goat cheese, baked to bubbly perfection. This mediterranean-inspired vegetarian (keto, low carb) ready in about 50 minutes blends crumbled goat cheese, olive oil, minced garlic cloves 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 280 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, sliced into 1/2-inch rounds eggplant
- 6 oz, crumbled goat cheese
- 4 tbsp olive oil
- 3, minced garlic cloves
- 14 oz canned crushed tomatoes
- 1/4 cup, chopped fresh basil leaves
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 1/4 cup, grated parmesan cheese
Instructions
- Step 1: Preheat oven to 425°F. Arrange 2 medium sliced eggplant rounds on a baking sheet, brush both sides with 2 tbsp olive oil, and season with 3/4 tsp salt and 1/4 tsp black pepper. Roast for 20 minutes, flipping halfway, until tender and golden.
- Step 2: While eggplant roasts, heat remaining 2 tbsp olive oil in a saucepan over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant. Stir in 14 oz canned crushed tomatoes, 1 tsp dried oregano, 3/4 tsp salt, 1/4 tsp black pepper, and 1/4 cup chopped fresh basil. Simmer sauce for 10 minutes until slightly thickened.
- Step 3: In a baking dish, spread a thin layer of tomato basil sauce. Layer half of the roasted eggplant slices, then half of the 6 oz crumbled goat cheese, and half of the remaining tomato sauce. Repeat layers.
- Step 4: Sprinkle 1/4 cup grated parmesan cheese evenly on top. Bake uncovered at 425°F for 15 minutes until bubbly and golden on top.
- Step 5: Let casserole rest for 5 minutes before serving for flavors to meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Eggplant and Goat Cheese Casserole with Tomato Basil Sauce take to make?
Total time is about 50 minutes (15 min prep + 35 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 Goat 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 Goat 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 Goat 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 Goat Cheese Casserole with Tomato Basil Sauce keto?
Yes — this recipe is tagged keto, low carb, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
