Eggplant Bake Recipe

Eggplant Bake Recipe

This Cheesy Eggplant Bake is a perfect weeknight dinner – this vegetarian casserole, which feeds a crowd, is loaded with fresh eggplant, baby spinach and fire roasted tomatoes.

Side view of eggplant cheesy casserole pan

This dish can be picked fresh from the garden.  Roasted eggplant, juicy red tomatoes and fiber rich baby spinach come together deliciously.

Topped off with a easy cheesy crust this dish is sure to please.

Don’t have a garden?

Then head to your local farmer’s market where are you are sure to find the freshest ingredients.

View of tomatoes, eggplant and potatoes

But you don’t need to wait for summer or even fall to get your hands on these ingredients. This cheesy baked eggplant recipe is delicious any time of the year.

I used to make this recipe all the time for my father in law. He loved eggplant and always requested this dish for dinner.

Eggplant wasn’t easy to come by in his childhood. I happily obliged. This cheesy eggplant casserole reminds me of him and I still make it regularly.

I grow eggplant in the garden and there is nothing like using fresh ingredients like white or purple eggplant, fresh picked tomatoes and fresh spinach leaves.

How to Make Eggplant Bake

three photos of preparation - sliced eggplant on baking sheet, a mixture of spinach and tomatoes simmering, and a prebaked casserole pan topped with ricotta cheese

First, slice the eggplant in to 1/2 inch slices and season with kosher salt and drizzle with olive oil. Bake for about 10 minutes until the eggplant is soft.

Next simmer spinach and fire roasted tomatoes and chopped onion and garlic over medium heat until the spinach wilts.

Assemble the eggplant in a casserole dish and top with the spinach and tomato mixture.

Mix together ricotta, parmesan and mozzarella cheeses. Spread the cheeses on top and bake for about 40 minutes at 425 degrees F. Top with fresh basil and serve!

Is this Cheesy Eggplant Bake vegetarian?

This vegetarian dish is a perfect side dish or main meal. Loaded with spinach, tomatoes and a few other vegetables , it’s the ideal dinner when you want a meatless Monday!

And it’s an easy way to prepare eggplant with no frying involved.

Throw it all in a casserole dish and this meal pretty much cooks itself.

This casserole will be bubbling as it comes out of the oven. Let it sit for about 5 minutes before serving.

This recipe is similar to my Crispy Eggplant Parmesan recipe. If you love eggplant, you’ll love this recipe too.

A serving of eggplant bake on a white plate

Hungry for more?

Try these easy casseroles for easy dinners:

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Cheesy Eggplant Bake

This vegetarian casserole feeds a crowd. Loaded with fresh eggplant, baby spinach and fire roasted tomatoes, this Cheesy Eggplant Bake is a perfect weeknight dinner.
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: American
Keyword: Cheesy Eggplant Bake
Servings: 6
Author: Ali Randall

Ingredients

  • 1 eggplant, sliced into 1/2 inch rounds
  • 3 tablespoons olive oil
  • Salt and pepper to taste
  • 1/2 small onion, chopped
  • 2 cloves garlic, chopped
  • 2 small tomatoes, chopped
  • 1 14 ounce can Hunt’s Fire Roasted Tomatoes with garlic
  • 1 bunch fresh spinach leaves, cleaned, dried, stems removed
  • 1/2 cup ricotta cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Instructions

  • Preheat the oven to 350°F. Place the eggplant slices on a lined baking sheet and drizzle each side with olive oil and season with salt and pepper. Bake for 10 minutes.
  • While the eggplant is baking, combine the mozzarella, ricotta, and Parmesan in a bowl and mix well.
  • Next, in a sauce pan over medium heat sauté the onion for about three minutes until caramelized. Add the garlic, chopped tomato and spinach to the pan and stir until the spinach has wilted. Add the Hunt’s Fire Roasted tomatoes to the pan and stir to incorporate. The mixture should be saucy.
  • Arrange the baked eggplant slices in a rectangular baking dish and pour the tomato mixture on top.
  • Sprinkle the top of the baking dish with the cheese mixture, add pepper to taste and cook for 30-40 minutes or until the casserole is cheesy and bubbly on top.

Notes

Add mushrooms and cooked ground spicy sausage or ground turkey for a meaty alternative.
Peel the eggplant ahead of time if you prefer a skinless eggplant casserole.
This recipe was originally published July 17, 2015.
Eggplant Bake Recipe | Cheesy Eggplant Bake | Roasted eggplant, juicy red tomatoes and fiber rich baby spinach make a delicous vegetarian dish.

If you make this recipe, be sure to snap a photo and hashtag it #homeandplate. I’d love to see what you cook!



18 thoughts on “Eggplant Bake Recipe”

  • This looks amazing! Most of my kids aren’t eggplant fans, but my oldest daughter and I love it, we’ll have to give this a try!

    • Thanks Marye. This dish is the perfect recipe to get kids to taste and see what eggplant is all about. Can’t go wrong topped with all that cheese.

  • I totally need to make this, my kids actually eat eggplant and I think they’d enjoy your version with all the cheese!

  • This looks so good to me! I love eggplant and have some growing in my garden, once they are ready to harvest I look forward to trying this! Eggplant + tomato + cheese is my favorite!

  • My hubs LOVES eggplant so I’m always looking up new ways to make his eggplant loving dreams come true. This delicious bake looks like just the right thing!

  • I’d love to know nutritional data per serving so that the recipe could be easily translated into WW SmartPoints.

    • Thanks Linda for your interest. While I don’t have a nutritional calculator on my website I was able to pull up some info that might help you. After plugging in the recipe ingredients into an online recipe calculator I was able to get an estimate that I hope helps….Thanks…as long as you go easy on the cheese you should be in a good place. Enjoy!

      Cheesy Eggplant Bake
      1 Serving
      Servings Per Recipe: 6
      Amount Per Serving
      Calories: 272
      Calories from Fat: 160

  • Sounds delicious. I have celiac disease, so I cannot have the traditional eggplant Parm. Do you mean a 13 x 9" baking dish when you say rectangle baking dish?

    • Hi Kay….you can prepare this dish in either a 13×9 or an 11×7. I’ve used both sizes depending on how big the eggplant is. Both will work, one will be a bit fuller than the other. Good luck. I know you love it. Let me know how it turns out:)

  • Has anyone tried to make this ahead a few days? Does it work well?

    • Hi Lori. I usually make this recipe fresh the day we eat it. I would think that the eggplant would brown and the spinach would wilts if it were prepared a few days ahead of time and stored in the fridge. I would think you could prepare this recipe ahead of time and freeze it. That may work better to keep everything freshly frozen. I would bake it frozen and maybe add an additional 20 to 30 minutes to the total cook time. You want the cheese to be bubbling hot when you serve it. If you try freezing it let me know how it turns out. Good luck?

  • This is Awesome! Made this tonight because the hubby bought egg plant to have and I came across this recipe cause I wanted to do it differently this time. Of course I couldn’t find the fired tomatoes here in the sticks.? So I used a can of tomatoes with garlic,basil and oregano, and my home grown tomatoes. It was really good, and definitely worth saving. Thanks for sharing loving Pinterest ? In PA

    • Thank you Robin. I love hearing from readers when they find a new recipe favorite. This one must be absolutely phenomenal with homegrown tomatoes. I am definitely going to follow your lead and prepare this soon for my family using all the tomatoes that are growing in my garden. Thanks for visiting.

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