6-Ingredient Eggplant Casserole Recipe With Smoked Mozzarella: Best Recipe Yet for This Foodie by Donna John

6-Ingredient Eggplant Casserole Recipe With Smoked Mozzarella: Best Recipe Yet for This Foodie

While I've made a lot of favorite new recipes this year that I've loved – oatmeal pie, orange baked chicken, Cajun chicken, sausage and cabbage, crunchy pork chops, cabbage curry and crunchy-as-hell chicken, to name a few – this eggplant casserole is officially my favorite to date. When you close your eyes while chewing the first bite, smile and say, "Damn, this is good." Well, it's good.

This is another from the six-ingredient magazine from America's Test Kitchen that I'm currently obsessed with. "For a more hands-off and less tedious take on eggplant parmesan, we ditched the deep fryer and instead roasted our eggplant to evaporate its liquid and concentrate its flavor," they write. "Jarred arrabbiata sauce made a lively, spicy alternative to tomato sauce, and big dollops of ricotta added an ultra creamy texture. Rather than using the usual mozzarella, we opted for the smoked variety, which contributed deep, smoky flavor and gooey, cheesy richness."

If you try just one of my recipes, make it this one. Serve this cheesy, smoky eggplant recipe as a vegetarian main dish or as a side dish with your favorite protein and a salad.

Cuisine: Italian / American
Prep Time: 10 minutes
Cook Time: 1 hour and 20 minutes
Total Time: 1 1/2 hours
Servings: 8


  • 4 medium eggplants
  • 1/4 cup olive oil
  • 3/4 cup panko
  • 1 3/4 cup ricotta 
  • 1  jar (25 ounces) arrabbiata sauce (I used Vera Gusto Arrabbiata Sauce)
  • 4 cups (1 pound) shredded smoked mozzarella

Here's how to make it:

  1. Slice the eggplants into 3/4-inch thick rounds.
  2. Put the sliced eggplants into a bowl. Add the olive oil and toss to coat. Lay the eggplants onto aluminum foil-covered baking sheets. Sprinkle with salt and pepper. Bake in a preheated 450-degree F oven for about 30 to 40 minutes, flipping them over halfway through. Remove and allow to cool.
  3. Heat 1 tablespoon of olive oil in a small skillet. Add the panko and cook over medium heat, stirring often, until golden, about 3 minutes. Set aside.
  4. Reduce the oven temperature to 375 degrees F. Spread 3/4 of the pasta sauce on the bottom of a 13x9-inch baking dish. Arrange half of the eggplant in a single layer over the sauce, then top with 3/4 cup of the pasta sauce. Dollop half of the ricotta over the top and flatten with a spoon to cover. Sprinkle with 2 cups of the mozzarella and top with 3/4 cup of the arrabbiata sauce.
  5. Repeat layering with remaining eggplant, sauce, ricotta and mozzarella.
  6. Cover the dish with aluminum foil. Bake until eggplant is tender, about 40 minutes.
  7. Remove the foil, sprinkle with the panko and continue to bake until topping is golden brown, about 10 minutes.
  8. Let cool for about 10 minutes before serving.

Note: Because there's just the two of us, I cut this recipe in half and baked it in a casserole dish. 

Need help converting cooking and baking measurements? Here are some handy kitchen conversion charts. Here's how to submit your recipes to 30Seconds.

Take 30 seconds and join the 30Seconds community, and follow us on Facebook to get recipes in your newsfeed daily. Inspire and be inspired.

Related Products on Amazon We Think You May Like:

30Second Mobile, Inc. is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Cheesy Eggplant Casserole Recipe: You'll Be Thinking About This Eggplant Recipe for Days

Baked Eggplant Parmesan Recipe: This Eggplant Parmesan Recipe Is So Good No One Will Miss the Meat

Classic Turkish Eggplant Recipe: Serve This Imam Bayildi Recipe As a Vegetarian Main Dish or Side Dish

Skinny Baked Eggplant Parmesan Recipe With Ricotta: This Healthy Casserole Recipe Is Fabulous

Donna John
Having the leftovers for lunch AND dinner today! Great recipe!
DAC Developments
Great recipe! Thanks for Sharing

join discussion

Please login to comment.

recommended tips

3-Ingredient Blueberry Muffin Recipe Has a Crazy Ingredient (But It Works)

Chef's Fluffy Hokkaido Milk Bread Recipe Is How to Make Mouth-Watering Asian Bread at Home

4-Ingredient Whole Wheat Bread Recipe: No Eggs, Butter, Dairy or Oil