Eggplant and Noodle Casserole
Dive into the comforting flavors of this Eggplant and Noodle Casserole, a hearty baked dish that combines tender eggplant, al dente egg noodles, and rich tomato sauce with layers of creamy ricotta and gooey mozzarella cheese. This recipe takes a Mediterranean-inspired twist with aromatic garlic, basil, oregano, and a touch of red pepper flakes for a subtle kick. The dish features perfectly browned eggplant slices layered into a satisfying combination of pasta and cheese, finished with a golden, bubbling top. Ideal for family dinners or meal prep, this casserole is not only easy to assemble but also packed with wholesome ingredients that make it a crowd-pleaser. Serve it hot, garnished with freshly chopped parsley, for a cozy meal that’s bursting with flavor. Perfect for vegetarians—or anyone craving a cheesy, baked pasta dish—this casserole is your new go-to comfort food recipe.
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Recipe Information
Ingredients
- 2 medium eggplant
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 minced garlic cloves
- 28 ounces (1 can) crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.5 teaspoon red pepper flakes
- 1 teaspoon sugar
- 12 ounces egg noodles or pasta of choice
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 0.5 cups grated Parmesan cheese
- 2 tablespoons, chopped fresh parsley
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Slice the eggplants into 1/4-inch rounds and sprinkle both sides with salt. Place the slices in a colander and let them sit for 20 minutes to draw out excess moisture. Rinse the slices under cold water and pat them dry with a paper towel.
While the eggplant is resting, cook the noodles in a large pot of salted boiling water according to the package instructions until al dente. Drain the noodles and set them aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Working in batches, lightly brown the eggplant slices on both sides, about 2 minutes per side, adding more olive oil as needed. Transfer the cooked slices to a plate.
In the same skillet, heat the remaining olive oil and sauté the onion until softened, about 3-4 minutes. Add the minced garlic and cook for another 1 minute or until fragrant.
Stir in the crushed tomatoes, basil, oregano, red pepper flakes, sugar, and black pepper. Reduce the heat to low and simmer for 10 minutes, stirring occasionally. Taste and adjust seasoning if needed.
In a large mixing bowl, combine the cooked noodles, tomato sauce, and ricotta cheese. Stir until the noodles are evenly coated.
Grease a 9x13-inch baking dish with a little olive oil. Spread a thin layer of the noodle mixture at the bottom of the dish. Layer half of the eggplant slices over the noodles. Sprinkle 1 cup of the mozzarella and half of the Parmesan over the eggplant.
Repeat the layering process with the remaining noodle mixture, eggplant slices, mozzarella, and Parmesan cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for another 15 minutes, or until the cheese is melted and bubbling.
Remove the casserole from the oven and let it rest for 10 minutes. Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 11.1 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 1120 mg | 49% | |
| Total Carbohydrate | 140.3 g | 51% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 82.4 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 686 mg | 53% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 5830 mg | 124% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
