Versatile Eggplant Casserole

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“This is an amazing healthy recipe using eggplant, a basic marinara, and whatever you might have on hand. It is not only low fat and low carb but simple and tasty as authentic Italian cooking really is.”
2hrs 1min

Ingredients Nutrition


  1. In a large sauce pan add olive oil, onion, carrot, celery, and garlic and saute until tender. Add tomatoes and herbs and let simmer for 1 hour.
  2. Preheat broiler.
  3. Arrange the eggplant slices on a baking sheet coated with cooking spray; broil 3-5 minutes or until lightly browned.
  4. Preheat oven to 375.
  5. if using a mushroom fillin, saute the muchrooms until tender; if using spinach filling, you can use frozen or fresh spinach which should be cooked/defrosted and drained well.
  6. In the bottom of a 1 1/2-quart baking dish coated with cooking spray, spread some marinara sauce. Arragnge eggplant slices over sauce and then some filling and then some cheese (make sure to save about 1 cup of the cheese for the top). continue the layering process in which should end with a sauce layer on the top surface. (don't put the last cup of cheese on yet).
  7. Cover and back at 375 for an hour and then remove, top with remaining mozzarella cheese and parmesan cheese and bake uncovered 5 minutes or until cheese melts. Let it stand for about 10 minutes and then serve.
  8. Note: the filling can really be a combo of whatever you like or have on hand. It is mainly a process not an exact recipe. I really enjoy the mushroom flling when i feel like a "meaty" casserole but I do love to play around with other ingredients (like spinach and artichokes).

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