Healthy Recipes Ingredient Vegetable Eggplant Cheesy Roasted Eggplant Skillet Casserole 4.0 (2) 2 Reviews Layers of tender eggplant, creamy white beans, ricotta and marinara combine to create a flavorful skillet casserole. Serve this hearty casserole directly from the skillet for a fun presentation. Pair with a side salad for a complete meal. By Wendy Lopez, MS, RD, CDCES Wendy Lopez, MS, RD, CDCES As a registered dietitian nutritionist, Wendy Lopez is passionate about accessible and inclusive nutrition education. She is the co-author of the cookbook 28-Day Plant-Powered Health Reboot, the co-host of the Food Heaven Podcast and the co-founder of Food Heaven, an online platform that provides resources on cooking, intuitive eating and body respect. She has a food and nutrition column in Self magazine and is a recipe developer for a number of national food brands. EatingWell's Editorial Guidelines Updated on March 3, 2025 Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Credit: Photographer: Jake Sternquist, Food Stylist: Lauren McAnelly, Prop Stylist: Addelyn Evans Active Time: 25 mins Total Time: 1 hr 15 mins Servings: 4 Nutrition Profile: No Added Sugar Gut Healthy Mediterranean Diet Sesame-Free Diabetes-Friendly Nut-Free Healthy Pregnancy Soy-Free High-Fiber Vegetarian High-Protein Egg-Free Gluten-Free Jump to Nutrition Facts Photographer: Jake Sternquist, Food Stylist: Lauren McAnelly, Prop Stylist: Addelyn Evans Cook Mode (Keep screen awake) Ingredients 1 large eggplant (1¼ pounds) 3 tablespoons extra-virgin olive oil, divided 1 cup no-salt-added canned white beans, rinsed ¼ cup fresh flat-leaf parsley 2 tablespoons fresh basil, plus more for garnish 1½ tablespoons lemon juice 2 cloves garlic ½ teaspoon salt 1¾ cups low-sodium marinara sauce ½ cup part-skim ricotta cheese ½ cup part-skim shredded mozzarella cheese Crushed red pepper for garnish (optional) Directions Position racks in upper and lower thirds of oven; preheat to 400°F. Line 2 large rimmed baking sheets with parchment paper. Slice eggplant crosswise into ¼-inch slices. Divide the slices between the prepared baking sheets, evenly spacing them in a single layer. Brush on both sides with 2 tablespoons oil. Roast until tender, about 20 minutes, rotating the baking sheets between the top and bottom racks halfway. Photographer: Jake Sternquist, Food Stylist: Lauren McAnelly, Prop Stylist: Addelyn Evans Meanwhile, place 1 cup beans, ¼ cup parsley, 2 tablespoons basil, 1½ tablespoons lemon juice, 2 cloves garlic, ½ teaspoon salt and the remaining 1 tablespoon oil in a food processor; process until the mixture is smooth and the herbs are finely chopped, scraping down the sides of the bowl as needed, 1 to 2 minutes. Photographer: Jake Sternquist, Food Stylist: Lauren McAnelly, Prop Stylist: Addelyn Evans Adjust oven rack to center position. Spread ¼ cup marinara in a medium ovenproof skillet. Arrange 5 or 6 eggplant slices, slightly overlapping, in a single layer to cover the sauce. Spoon ½ cup marinara over the eggplant and top with ½ cup bean mixture and ¼ cup ricotta, spreading the layers evenly over the eggplant. Repeat with another layer of eggplant, marinara, bean mixture and ricotta. Top with the remaining eggplant slices and remaining marinara, spreading into an even layer. Bake until warmed through and just slightly bubbly around edges, 25 to 30 minutes. Top with ½ cup mozzarella; bake until the cheese is melted, 3 to 5 minutes more. Sprinkle with crushed red pepper and/or garnish with basil, if desired. Photographer: Jake Sternquist, Food Stylist: Lauren McAnelly, Prop Stylist: Addelyn Evans Recipe Updates Based on earlier review and comments of this recipe, we’ve retested and made the following adjustments (and updated the nutritional analysis accordingly):Added oil to eggplant slices for baking (to improve texture)Divided eggplant to roast on 2 baking sheets (to help eggplant cook evenly)Removed the cover from the skillet while baking (to prevent soupiness)Increased marinara (to boost flavor)Suggested basil garnish (to improve color and flavor)Updated March 2025 EatingWell.com, September 2022 Save Rate Print Nutrition Facts (per serving) 381 Calories 17g Fat 46g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 1 cup Calories 381 % Daily Value * Total Carbohydrate 46g 17% Dietary Fiber 14g 49% Total Sugars 17g Protein 15g 30% Total Fat 17g 22% Saturated Fat 5g 23% Cholesterol 19mg 6% Vitamin A 130µg Vitamin C 15mg 16% Vitamin D 0µg Vitamin E 6mg 39% Folate 121µg Vitamin K 100µg Sodium 413mg 18% Calcium 266mg 20% Iron 4mg 21% Magnesium 99mg 24% Potassium 1259mg 27% Zinc 2mg 20% Vitamin B12 0µg Omega 3 0g Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.