Eggplant Napoli

Think of this as eggplant Parmesan’s low-key cousin. Thin slices of eggplant layered with a quick homemade tomato sauce and grated cheese, then baked until everything melds together into a soft, saucy casserole. No breading, no frying, no egg wash.

The sauce comes together fast: onions sautéed in oil, tomato puree, water, oregano, and black pepper simmered for just 15 minutes. It’s intentionally thin so it can soak into the eggplant layers during the long bake. By the time the casserole comes out, the eggplant has absorbed all that tomatoey, herby liquid and turned silky and tender.

Slice the eggplant thin. Thick slices won’t cook through in time and you’ll end up with rubbery, undercooked centers hiding under the cheese. Aim for about ¼-inch slices for the best texture.

Chef Tips

• Salt the eggplant slices and let them sit for 20 minutes before layering. This draws out excess moisture and bitterness, especially in larger, more mature eggplants.
• End with sauce on top, not cheese. The final layer of cheese goes on in the last few minutes so it melts golden without burning during the full hour of baking.
• Let the casserole rest 10 minutes before serving. It firms up slightly and the layers hold together better when you scoop it out.

Variations

• Add ricotta: Dollop ricotta between the layers for a creamier, more lasagna-like version.
• Zucchini swap: Replace half the eggplant with sliced zucchini for a lighter summer bake.