Eggplant and Mozzarella Baked Casserole
Layers of tender baked eggplant with melted mozzarella and a rich tomato sauce, perfect for a keto-friendly Italian-inspired dinner. This italian-inspired keto (vegetarian, low carb) ready in about 55 minutes pairs shredded mozzarella cheese, olive oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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
- 1 large, sliced into 1/2-inch rounds eggplant
- 8 oz, shredded mozzarella cheese
- 3 tbsp olive oil
- 2 cloves, minced garlic
- 1 cup crushed tomatoes
- 1/4 cup, chopped fresh basil leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup, grated parmesan cheese
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 375°F. Arrange 1 large sliced eggplant (1/2-inch rounds) on a baking sheet, brush both sides with 2 tbsp olive oil, and sprinkle with 1/2 tsp salt. Bake for 20 minutes until tender and lightly browned.
- Step 2: While eggplant bakes, heat 1 tbsp olive oil in a saucepan over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant. Add 1 cup crushed tomatoes, 1/2 tsp salt, 1/2 tsp black pepper, and 1/4 cup chopped fresh basil. Simmer for 10 minutes until sauce thickens.
- Step 3: In a baking dish, spread a thin layer of tomato sauce, then layer half the eggplant slices, half of 8 oz shredded mozzarella, and half the remaining tomato sauce. Repeat layering with remaining eggplant, mozzarella, and sauce.
- Step 4: Sprinkle 1/4 cup grated parmesan cheese on top and bake uncovered for 15 minutes until cheese is melted and bubbly.
Frequently asked questions
How long does Eggplant and Mozzarella Baked Casserole take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Eggplant and Mozzarella Baked Casserole?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep shredded mozzarella cheese from drying out.
Can I substitute ingredients in Eggplant and Mozzarella Baked Casserole?
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 Eggplant and Mozzarella Baked Casserole 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 Eggplant and Mozzarella Baked Casserole vegetarian?
Yes — this recipe is tagged vegetarian, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
