Cheesy Italian 
Eggplant Casserole

A quick and easy take on eggplant Parmigiana, our eggplant casserole skips breading and frying the eggplant while still oozing with saucy, cheesy goodness. Try serving alongside simple tossed and steamed veggies topped with shaved Parmesan for a complete meal.

Cheesy Italian Eggplant Casserole recipe

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Prep Time
20 min
Cook Time
360 min
380 min


  • 1 oz Parmesan cheese, grated
  • 1 cup reduced-fat or whole-milk 
ricotta cheese
  • 1 cup reduced-fat or whole-milk cottage cheese
  • 3 cloves garlic, peeled
  • 1 egg
  • 1/2 cup packed fresh basil leaves, 
plus additional basil leaves for garnish
  • 1/4 tsp ground black pepper (TRY: Simply Organic Ground Black Pepper)
  • 3 cups all-natural jarred 
marinara sauce
  • 1 large eggplant, trimmed and sliced 
into ¼-inch rounds


  1. In a food processor, process cheeses, garlic, egg, ½ cup basil and pepper until combined and smooth.
  2. Mist a 5- to 6-qt slow cooker with cooking spray. Spread a thin layer of marinara (about 1/3 cup) over bottom of slow cooker. Arrange one-third of eggplant slices over sauce, overlapping edges. Spread half of cheese mixture over eggplant and then spoon one-third of remaining marinara evenly over top. Repeat with another one-third of eggplant, half of cheese mixture and one-third of sauce, and finish with remaining one-third of eggplant and sauce.
  3. Cover and cook on low for 6 to 8 hours. (TIP: If casserole is still watery, cook on high, uncovered, for an additional 10 minutes.) Garnish with additional basil.

Nutrition Information

  • Serving Size 1/6 of casserole
  • Calories 165
  • Carbohydrate Content 16 g
  • Cholesterol Content 53 mg
  • Fat Content 6 g
  • Fiber Content 4 g
  • Protein Content 14 g
  • Saturated Fat Content 2.5 g
  • Sodium Content 451 mg
  • Sugar Content 10 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0.5 g