Mediterranean Hidden Layered Eggplant Casserole

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

A hearty eggplant casserole featuring thinly sliced layers of roasted eggplant, tomato sauce, and melted cheese, revealing hidden layers of flavor in every bite. This mediterranean-inspired vegetarian ready in about 70 minutes pairs divided olive oil, minced garlic cloves, medium, finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, 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

• 2, sliced into 1/4-inch rounds large eggplants
• 4 tbsp, divided olive oil
• 4 cloves, minced garlic cloves
• 1 medium, finely chopped onion
• 14 oz canned crushed tomatoes
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup, chopped fresh basil leaves

Instructions

1. Step 1: Preheat oven to 425°F. Lay 2 large eggplants sliced into 1/4-inch rounds on baking sheets and brush both sides with 2 tbsp olive oil. Roast for 20 minutes, flipping halfway, until golden and tender.
2. Step 2: While eggplant roasts, heat remaining 2 tbsp olive oil in a saucepan over medium heat. Add 4 minced garlic cloves and 1 finely chopped medium onion, sauté for 5 minutes until translucent and fragrant.
3. Step 3: Stir in 14 oz canned crushed tomatoes, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Simmer sauce over low heat for 15 minutes until thickened.
4. Step 4: In a 9x13-inch baking dish, spread 1/3 of the tomato sauce on the bottom. Arrange half of the roasted eggplant slices in a single layer, spoon over 1/2 cup mozzarella and 1/4 cup Parmesan cheese, then sprinkle with half of the chopped 1/4 cup fresh basil.
5. Step 5: Repeat the layering with remaining tomato sauce, eggplant slices, mozzarella, Parmesan, and basil. Finish with remaining cheese on top.
6. Step 6: Bake uncovered at 375°F for 25 minutes until cheese is melted and bubbly with lightly browned edges. Let rest 10 minutes before serving to let flavors meld.