Eggplant and Mozzarella Baked Casserole

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 15 min Cook: 40 min Serves 4 Italian cuisine 320 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Sprinkle 1/4 cup grated parmesan cheese on top and bake uncovered for 15 minutes until cheese is melted and bubbly.

Equipment for this recipe

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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.

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