Soy-Free Hearty Eggplant Casserole
This Soy-Free Hearty Eggplant Casserole is the ultimate comfort food, crafted to deliver bold Mediterranean flavors in every bite without a trace of soy. Tender roasted eggplant slices are layered with a fragrant, cinnamon-kissed tomato sauce, gooey mozzarella, and a golden Parmesan-breadcrumb topping, creating a dish that's as satisfying as it is wholesome. With its perfect balance of herbs like oregano and basil, and a hint of red pepper for subtle heat, this casserole offers a rich, warming experience. Ideal for family dinners or gatherings, it’s a make-ahead marvel that rewards your effort with its irresistible, cheesy goodness. Plus, it’s ready in just over an hour and serves six generously, making it a practical and delicious choice for weeknight meals or weekend indulgence.
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Recipe Information
Ingredients
- 2 large eggplant
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium yellow onion
- 4 cloves garlic cloves
- 28 ounces canned crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.25 teaspoon ground cinnamon
- 0.25 teaspoon red pepper flakes
- 2 cups mozzarella cheese, shredded
- 0.5 cup parmesan cheese, grated
- 1 cup bread crumbs
- 0.25 cup parsley, chopped
Instructions
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
Slice the eggplants into 1/4-inch thick rounds and place them on a baking sheet lined with parchment paper. Brush each slice with 2 tablespoons of olive oil and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Roast the eggplant slices in the oven for 20 minutes, or until they are tender and lightly browned. Flip halfway through roasting time for even cooking.
While the eggplant is roasting, dice the onion and mince the garlic cloves.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté until the onion is translucent, about 5 minutes.
Stir in the canned crushed tomatoes, dried oregano, dried basil, ground cinnamon, and red pepper flakes. Simmer the sauce for 10 minutes to let the flavors meld together, then adjust seasoning with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Lower the oven temperature to 350 degrees Fahrenheit (175 degrees Celsius).
Spread a thin layer of tomato sauce at the bottom of a 9x13 inch baking dish.
Arrange a layer of roasted eggplant slices over the sauce, followed by a sprinkling of mozzarella cheese. Repeat layers, finishing with a layer of tomato sauce.
In a small bowl, mix the bread crumbs with the Parmesan cheese and chopped parsley. Sprinkle this mixture evenly over the top of the casserole.
Bake the casserole in the oven for 25 minutes, or until the top is golden brown and the cheese is melted and bubbling.
Let the casserole rest for 10 minutes before serving to allow it to set and for easier slicing.
Nutrition Facts
Calories |
2261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.5 g | 144% | |
| Saturated Fat | 44.5 g | 222% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 216 mg | 72% | |
| Sodium | 7801 mg | 339% | |
| Total Carbohydrate | 228.2 g | 83% | |
| Dietary Fiber | 62.0 g | 221% | |
| Total Sugars | 96.6 g | ||
| Protein | 105.1 g | 210% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2776 mg | 214% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 6780 mg | 144% | |
*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.
