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Eggplant, tomato and cheese casserole

View step-by-step instructions Link to step-by-step instructions

Makes 8 servings.


Olive oil cooking spray

2 medium eggplants, washed, ends cut off (do not peel)

2 teaspoons dried oregano

1 (16-ounce) jar reduced-sodium chunky marinara sauce

2 tablespoons chopped fresh basil, divided

2 cups cooked spinach

3/4 cup shredded fontina cheese (Gouda, Gruyère or Monterey Jack may be substituted)

Black pepper and salt (optional)

2 tablespoons freshly grated Parmesan cheese


  • Preheat oven to 375 degrees.
  • Bring a large pot of water to boil.
  • Spray a 7-by-11-inch baking dish with cooking spray and set aside.
  • Slice eggplant lengthwise in very thin slices—about 1/4 inch each.
  • Add to boiling water with a quick stir. Eggplant slices will float to top; push down into water. Cook for about 2 minutes from when it starts to boil again. Drain and set aside.
  • Mix oregano into marinara sauce, and spoon 1/4 cup of sauce onto bottom of baking dish.
  • Place a layer of eggplant slices, as you would pasta, on bottom of dish.
  • Cover eggplant layer with more tomato sauce, some basil, a layer of spinach, and then sprinkle some fontina cheese on top. Sprinkle with salt and pepper if desired.
  • Continue to layer eggplant, sauce, basil, spinach and cheese until you reach almost the top of baking dish. The last layer should finish with both fontina and Parmesan cheese.
  • Cover baking dish with parchment paper and then aluminum foil, and bake for about 35 to 40 minutes.
  • Test with knife for doneness. If knife can be inserted with no resistance, uncover and bake for an additional 15 minutes until top is golden and bubbly.
  • Remove from oven. Let rest for 10 minutes, and garnish with remaining basil.

Nutrition information

Serving size: 1/8 recipe. Amount per serving: 150 calories, 7g total fat (2.5g saturated fat), 19g carbohydrates, 7g protein, 7g dietary fiber, 151mg sodium.

Source: American Institute for Cancer Research

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