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A close-up shot of a portion of baked eggplant casserole atop a light wood board.

Baked Eggplant Casserole

A flavorful vegetarian dish featuring layered eggplant, caramelized onions, and marinara sauce, baked to perfection.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetables and Herbs
  • 4 pcs Yellow Onions Julienne
  • 0.25 cup Red wine
  • 3 medium eggplants sliced into thin rounds
  • 1 jar marinara
  • Salt Salt
  • 4 tsp Italian Seasoning
  • 0.25 cup Nutritional yeast
  • 1 cup Chiffonade Basil
  • 2 tsp Chili Flakes
  • Olive oil Olive oil

Method
 

  1. Caramelize onions in olive oil over medium-low heat for 20-30 minutes, scraping bottom and deglazing as needed.
  2. Preheat oven to 400°F (200°C). Slice eggplants and salt to draw out moisture, then wipe off excess water after 20 minutes.
  3. Layer eggplant, Italian seasoning, chili flakes, marinara, caramelized onions, nutritional yeast, and basil in an oiled baking dish.
  4. Cover with foil and bake for 45 minutes until eggplant is fork-tender.
  5. Let sit uncovered for 20 minutes before serving.

Notes

For best flavor, caramelize onions slowly and evenly.