This baked eggplant casserole combines tender slices of golden eggplant, rich tomato sauce, flavorful Italian sausage (optional!), and a silky homemade béchamel sauce. Topped with gooey mozzarella and broiled until beautifully bubbly and golden, this dish brings rustic Italian charm to your table with ease.
Whether you’re cooking for meat-lovers or skipping the sausage for a vegetarian version, this dish delivers big-time on flavor. Perfect alongside a crisp green salad and warm garlic bread, it’s a hearty main course that’ll leave everyone asking for seconds.
Ingredients for Savory Baked Eggplant Casserole
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2 lb eggplant, peeled, sliced, and salted (0.9 kg)
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Olive oil or preferred cooking oil, for brushing eggplant
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2 1/2 cups spaghetti sauce or Italian marinara (590 ml)
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1 1/2 cups grated mozzarella (170 g)
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3 tablespoons butter, melted (45 g)
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3 tablespoons all-purpose flour (25 g)
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1 1/2 cups milk (360 ml)
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Salt and black pepper, to taste
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1/2 cup additional grated mozzarella for topping (55 g)
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1 lb Italian sausage, optional (0.45 kg), bulk or casings removed
How to Make Baked Eggplant Casserole With Italian Sausage and Béchamel
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Preheat your oven broiler. Arrange the eggplant slices on a broiler pan and lightly brush them with oil. Broil until golden on both sides, watching carefully to avoid burning. Meanwhile, if using sausage, cook it in a skillet until browned and crumbly. Drain excess grease.
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Once the eggplant is broiled, reduce oven heat to 350°F (175°C). In an 8×8 inch (20×20 cm) or 7×11 inch (18×28 cm) oven-safe baking dish, layer half the eggplant slices. Add half the marinara or spaghetti sauce, then top with half the sausage and half the mozzarella. Repeat these layers.
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Cover the dish with aluminum foil and bake for 45 minutes.
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While the casserole is baking, make the béchamel sauce: Melt butter in a saucepan over medium heat. Whisk in the flour and continue to stir until the mixture turns a light golden color. Gradually add milk, whisking constantly to avoid lumps. Simmer over low heat until the sauce becomes smooth and thick. Season lightly with salt and pepper. Remove from heat and cover until ready to use.
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After 45 minutes of baking, take the casserole out of the oven and remove the foil. Spoon the béchamel sauce over the top and sprinkle with the remaining mozzarella. Switch the oven to BROIL and return the dish to the oven. Broil just until the top is golden and bubbling.
This rich and savory eggplant casserole with sausage and creamy béchamel is everything comfort food should be — warming, satisfying, and completely packed with flavor. Whether you make it with or without sausage, each bite delivers a perfect blend of cheesy, saucy, and creamy goodness. Pair it with a crunchy green salad and some garlicky bread for the ultimate Mediterranean-style meal. Once you try it, this recipe is bound to become a go-to favorite in your kitchen.
