Eggplant-Cheese Casserole

This eggplant Parmesan casserole takes the shortcut route without sacrificing the layered, cheesy satisfaction of the original. A spaghetti sauce mix simmered with tomato sauce, water, and onion creates the base. Thin eggplant slices get pan-fried until golden, then everything layers up with sliced mozzarella and grated Parmesan.

Slice the eggplant thin, about ¼ inch. Thicker slices hold too much oil and don’t soften enough during the short bake time. Fry until brown on both sides, then drain thoroughly on paper towels. That draining step matters. Greasy eggplant makes a heavy, oily casserole.

Layer in thirds: sauce on the bottom, then half the eggplant and mozzarella, more sauce, the rest of the eggplant and mozzarella, and a final pour of sauce topped with Parmesan. Twenty minutes in the oven is all it needs to melt the cheese and bring everything together.

Kitchen Tips

• Peel the eggplant before slicing. The skin gets tough and chewy in a casserole this thin.
• Drain the fried slices on paper towels and blot the tops too. Every bit of excess oil you remove makes the dish lighter.
• Don’t skip the simmering step for the sauce. Twenty minutes reduces it and concentrates the flavor.
• Let the casserole rest 5 minutes before serving so the layers hold together when you cut.

Variations

• Homemade sauce: Replace the sauce mix with your own marinara for a fresher, more complex flavor.
• Breaded version: Dip eggplant slices in beaten egg and breadcrumbs before frying for a crunchier layer.
• Add ricotta: Spread a thin layer of ricotta between the eggplant and mozzarella for creamier results.