This Sliced Tomato & Eggplant Parmesan Casserole features layers of velvety eggplant, juicy tomatoes, and gooey cheese all cozied up under a blanket of savory tomato sauce. Each bite is a perfect balance of textures and tastes that’ll have you wondering why you didn’t discover this sooner.

The star of the show? Eggplant, of course! When treated right, it transforms into this creamy, dreamy layer that’s anything but bitter. Then we’ve got the tomatoes, bringing their sweet-tart game to cut through the richness. And let’s not forget the cheese – a mix of melty mozzarella and sharp Parmesan that creates those Instagram-worthy cheese pulls.

But wait, there’s more! Bell peppers add a sweet crunch, while onions and garlic bring that aromatic base that’ll make your whole house smell like an Italian grandma moved in. Fresh basil and parsley are the finishing touches, adding little pops of brightness that’ll wake up your palate.

What I love most about this Sliced Tomato & Eggplant Parmesan Casserole is how all these flavors mingle in the oven. The eggplant gets all silky, the tomatoes concentrate their flavor, and the cheese… oh, the cheese! It creates this gloriously gooey layer that brings everything together.

The best part? It tastes even better the next day (if you manage to have leftovers, that is). The flavors deepen and meld overnight, making for a lunch that’ll be the envy of the office.

Sliced Tomato & Eggplant Parmesan Casserole

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Everything is basically sliced in this casserole (hence the name) and the result is both pretty and delicious! This Sliced Tomato and Eggplant Parmesan Casserole is a healthier version of a well-known dish that skips breading, but the Parmesan and mozzarella cheese (slices!) really pack a ton of flavor.

• Author: Addie Gundry
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 1x
• Category: Sides & Sauces

Ingredients

Scale 1x2x3x

• 2 eggplants, each about 8 inches long
• 2 teaspoons kosher salt
• 1/2 cup olive oil
• 2 large onions, thinly sliced
• 2 garlic cloves, thinly sliced
• 4 large ripe tomatoes, sliced 1/4 inch thick
• 8 ounces mozzarella cheese, sliced
• 2 large bell peppers, red or green or both, sliced 1/4 inch thick
• Freshly ground black pepper
• 1 cup tomato sauce
• 1/2 cup grated Parmesan cheese
• 1/4 cup thinly sliced fresh basil
• 1/4 cup chopped parsley

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Instructions

1. Preheat the oven to 375 degrees F and lightly coat an 8 x 8-inch baking dish with cooking spray.
2. Slice the eggplants 1/4 inch thick. Arrange them in a large colander set over a large bowl and sprinkle liberally with the salt; let stand for 15 to 20 minutes.
3. In a large, heavy skillet, heat the olive oil over medium-high heat. Add the onions and garlic and sauté until softened but not browned, about 10 minutes.
4. Lay the eggplant slices on a paper towel–lined baking sheet and pat dry. Brush both sides of each slice with some of the flavored oil in the skillet.
5. Starting at one end of the casserole dish, begin layering the eggplant, tomatoes, mozzarella, and bell pepper, alternating each item until you reach the other end of the casserole.
6. Grind some black pepper over the dish, then scatter the onions and garlic over the top. Add the tomato sauce and Parmesan, and cover the dish with foil.
7. Bake for 40 minutes, until the eggplant is soft and the casserole is bubbling. Add the parsley and basil on top and serve.

Notes

• Salting the eggplant brings moisture to its surface and removes any slightly bitter flavor.

So, are you ready to dive into this flavor adventure? Give this Sliced Tomato & Eggplant Parmesan Casserole a try and let me know how it goes! Drop a comment below with your experience or any twists you put on it. I can’t wait to hear about your culinary journey!