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3-Cheese Eggplant Casserole

Get your daily dose of vitamins B6 and K with this scrumptious dish

Cazuela de berenjena con tres quesos, receta de Denisse Oller.

Marisa Zanganeh

With three different cheeses, eggplant casserole has never tasted so good.

En Español | Yields 4-6 portions


  • 3 medium eggplants
  • 2 tablespoons olive oil
  • 1 Spanish onion, finely cut
  • 3 garlic cloves, finely cut
  • 3 fresh basil leaves
  • 120-ounce can diced tomatoes
  • 2 tablespoons tomato paste
  • ½ teaspoon paprika
  • ½ teaspoon salt and additional salt for the eggplants
  • ½ teaspoon sugar
  • 1 cup (8 ounces) ricotta cheese
  • 1 cup (8 ounces) low-fat mozzarella cheese, shredded
  • ½ cup (4 ounces) Parmesan cheese, grated

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  • ½ cup (4 ounces) bread crumbs
  • 2 tablespoons parsley, finely cut
  • 2 cloves garlic, finely cut

Oven-safe pan:

  • 11” x 8.5” x2”


  1. Heat oven to 325° F.
  2. Slice eggplants across into ½-inch slices. Place on a grill and sprinkle with salt. Set aside for at least 30 minutes to remove excess moisture.
  3. Dry well and place on a hot grill for 2 minutes on each side. Remove from heat and set aside.
  4. Sauce preparation:  Heat pan to medium heat. Add oil and onion and sauté for 2 minutes. Add garlic and cook for 1 minute. Add basil, canned diced tomato, tomato paste, paprika, salt and sugar and cook covered for 10 minutes on medium-low heat. Adjust seasoning.
  5. Mix together all the cheeses and set aside. Mix together all the topping ingredients.
  6. Cover the bottom of the pan with a light layer of sauce. Add a layer of eggplant followed by a layer of cheese. Add more sauce, another layer of eggplant, cheeses and more sauce. Finish with a layer of eggplant and cover with bread crumbs.
  7. Bake at 325° F for 40 minutes. Let rest for 10-15 minutes before serving.

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