Comfort Food Eggplant Casserole

Serving 6 people

15 min


  • eggplant 1 large eggplant, sliced into ¼" rounds
  • fresh basil leaves handful basil leaves
  • fresh flat leaf parsley handful flat leaf parsley (mostly leaves)
  • garlic 2 cloves garlic, peeled
  • ground pepper fresh ground black pepper
  • italian seasoning Italian seasoning
  • kosher salt kosher salt
  • parmesan cheese ½ cup grated Parmesan cheese
  • pasta sauce 1 jar Trader Joe's Rustico Pomodoro Pasta Sauce
  • prepared polenta 1 package pre-prepared polenta, sliced into thin rounds
  • red pepper flakes crushed red pepper flakes
  • whole wheat bread crumbs ¼ cup whole wheat bread crumbs
  • yellow onion 1 small yellow onion
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How to make it

  1. Clean eggplant and proceed to slice into ¼" rounds.
  2. Place eggplant rounds in a colander and generously sprinkle with kosher salt.
  3. Let eggplant sit in colander while you prep the remaining ingredients. *See Comfort Food Zucchini Casserole for remaining prep instructions* Preheat your oven to 400F.Cover casserole with tin foil and bake covered for 40 minutes.At 40 minutes, pull Casserole out, remove tin foil and sprinkle bread crumbs on top. Lightly spray with non-stick cooking spray and put back into the oven for 5 additional minutes. If bread crumbs are not brown and crispy, switch oven to Broil for an additional 2 minutes of cooking time.Pull out of oven and let cool for at least 10 to 15 minutes before cutting.