Eggplant Mozzarella Casserole

Eggplant Mozzarella Casserole

Enjoy our vegetarian recipe Eggplant Mozzarella Casserole by feastr. Ideal to gain weight and build muscles. Low Carb and very tasty.

Nutritional information:

Calories3084 kJ (737 kcal)
Protein39 g
Fat54 g
Carbohydrates21 g
Fiber7 g


cutting board, grater, chef's knife, plate, spatula, fork, bowl, Spoon, Paper Towel, non-stick frying pan, oven, baking dish

Recipe instructions:


Slice the eggplant into approx. ½ in thick slices, transfer to a clean kitchen towel, salt generously from both sides and let sit for approx. 10 minutes.

  • 1 Eggplant (~ 11.3 oz)
    1 Eggplant (~ 11.3 oz)
  • Salt

Mix the tomato sauce, oregano and thyme and season with salt and pepper.

  • 1 cup Tomato sauce, canned
    1 cup Tomato sauce, canned
  • ½ tsp Oregano leaves, dried
    ½ tsp Oregano leaves, dried
  • ½ tsp Thyme leaves, dried
    ½ tsp Thyme leaves, dried
  • Salt
  • Black pepper
    Black pepper

Grate the cheese, coarsely chop basil and put in a bowl. Slice the mozzarella and put on a plate.

  • 1.4 oz Italian style hard cheese
    1.4 oz Italian style hard cheese
  • 10 leaves of Basil, fresh (~ 0.1 oz)
    10 leaves of Basil, fresh (~ 0.1 oz)
  • 4.4 oz Mozzarella
    4.4 oz Mozzarella

Preheat the oven to 350 °F.


    Heat the canola oil in a non-stick frying pan over high heat. Fry the eggplant slices from both sides until golden brown, remove from the pan and set aside.

    • 1 Tbsp Canola oil
      1 Tbsp Canola oil

    Add a layer of eggplant slices into the baking dish. Add a layer of tomato sauce. Repeat with the remaining ingredients and make sure the top layer is tomato sauce.


      Place the mozzarella slices evenly on top.


        Bake for approx. 30 minutes until the mozzarella is golden brown.


          Enjoy your meal!