Soy-Free Hearty Eggplant Casserole

Transform your dinner table with this Soy-Free Hearty Eggplant Casserole, a comforting, cheesy dish brimming with Mediterranean-inspired flavors. Tender roasted eggplant slices are layered with a robust tomato sauce infused with aromatic garlic, oregano, and a hint of cinnamon, then topped with gooey mozzarella and a crunchy breadcrumb-Parmesan crust. This easy-to-make casserole is perfect for those looking for a soy-free, vegetarian-friendly dinner idea that’s as satisfying as it is wholesome. Ideal for weeknight meals or special occasions, this beautifully baked dish serves as a centerpiece that’s guaranteed to impress both vegetarians and meat-lovers alike.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).

Step 2

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.

Step 3

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.

Step 4

While the eggplant is roasting, dice the onion and mince the garlic cloves.

Step 5

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.

Step 6

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.

Step 7

Lower the oven temperature to 350 degrees Fahrenheit (175 degrees Celsius).

Step 8

Spread a thin layer of tomato sauce at the bottom of a 9x13 inch baking dish.

Step 9

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.

Step 10

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.

Step 11

Bake the casserole in the oven for 25 minutes, or until the top is golden brown and the cheese is melted and bubbling.

Step 12

Let the casserole rest for 10 minutes before serving to allow it to set and for easier slicing.

Nutrition Facts

Serving size	(2599.4g)

Amount per serving	% Daily Value*
Calories	2260.8

Total Fat 112.5g	0%
Saturated Fat 44.5g	0%
Polyunsaturated Fat 4.9g
Cholesterol 216.0mg	0%
Sodium 7800.9mg	0%
Total Carbohydrate 228.2g	0%
Dietary Fiber 62.0g	0%
Total Sugars 96.6g
Protein 105.1g	0%

Vitamin D 0IU	0%
Calcium 2775.8mg	0%
Iron 22.2mg	0%
Potassium 6780.2mg	0%

*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.

Source of Calories

Fat: 43.2%

Protein: 17.9%

Carbs: 38.9%