Sliced Tomato & Eggplant Parmesan Casserole
Everything is basically sliced in this casserole (hence the name) and the result is both pretty and delicious! This version of a well-known dish skips breading for a healthier result, but the Parmesan and mozzarella cheese (slices!) really pack a ton of flavor.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 1x
- Category: Sides & Sauces
- 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
- Preheat the oven to 375 degrees F and lightly coat an 8 x 8-inch baking dish with cooking spray.
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake for 40 minutes, until the eggplant is soft and the casserole is bubbling. Add the parsley and basil on top and serve.
- Salting the eggplant brings moisture to its surface and removes any slightly bitter ﬂavor.