Eggplant Casserole

1 min read

Eggplant Casserole

This is a great meatless Monday dish to pre-make on Sunday! Omit the panko for a completely gluten free but seriously satisfying comfort dish.


  • Extra-virgin olive oil
  • 1 jar Classic Red Tomato Sauce
  • 3 medium zucchini, sliced lengthwise 1/4 inch thick
  • 2 long, narrow eggplants, peeled and sliced lengthwise 1/3 inch thick
  • Salt and freshly ground pepper
  • 3/4 cup feta cheese, crumbled
  • 1/4 cup chopped basil
  • 1/3 cup panko

Preheat the oven to 425°.  Brush the zucchini and eggplant slices with olive oil and season with salt and pepper. Arrange both the zucchini and eggplant slices on two baking sheets. Bake for 15 minutes, until tender.

Oil a large, shallow baking dish. Spread half of the eggplant in the dish and top with 1/4 of the jar of Classic Red. Sprinkle half of the feta and basil on top. Layer half of the zucchini on top, followed by another 1/4 of the Classic Red and the remaining basil, eggplant and zucchini. Top with the remaining Red and feta. Mix the panko with the remaining 1 tablespoon of oil and sprinkle over the casserole. Bake for 20 minutes, until bubbling and crisp. Let stand for 5 minutes, then serve hot or warm.

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