Eggplant Casserole

Nut Free Fish Free Soy Free Gluten Free 

A perfect Italian side dish, or served with gluten-free pasta.


1 large eggplant, peeled and cut into ½” slices

Salt and pepper

¼ cup of butter, plus extra to grease a 9 x 11 baking dish

1 cup Parmesan Cheese

1 cup Swiss Cheese

1 teaspoon dried basil
3-4 tomatoes, sliced thin

8-ounces tomato sauce (Check label for allergens)

1 cup gluten-free bread crumbs


Preheat oven to 350 degrees.


Place the eggplant slices in a large bowl and cover with water that has been salted with about ½ tablespoon salt. Let sit for about 45 minutes.


While the eggplant is sitting, grease a 9 x 11 baking dish and blend together the  cheeses and the basil in a bowl. Take ¼ of the cheese blend and set aside in a small bowl. 


Drain, and rinse the eggplant slices. Place the eggplant on a large clean kitchen towel, or paper towels and pat dry.


Layer 1/4 of the eggplant into the prepared baking pan, followed by 1/4 of the tomato slices. Top with a sprinkle of the cheese mixture. Repeat until all the ingredients are layered. Ending with a layer of cheese. Dot the top with the ¼ cup of butter that is cut into pats. Pour the tomato sauce over the top and sprinkle with bread crumbs, and top with the reserved cheese blend.

Serves 8-10.

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