Eggplant & Tomato Cheese Bake (No Sauce)
This simple baked casserole proves you don’t need tomato sauce to make a creamy, comforting dish. The natural moisture from the tomatoes and eggplant blends with ricotta and cheeses as it bakes, creating a rich, soft texture without being watery.
No salting. No draining. No fuss.
🧾 Ingredients
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Eggplant, peeled in stripes and sliced
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Tomatoes, sliced
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Ricotta cheese
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Grated Parmesan cheese
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Mozzarella cheese
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Garlic powder
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Black pepper
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Dried or fresh basil
(No added salt—Parmesan provides enough saltiness.)
👩🍳 Instructions
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Prep the Pan
Use a medium-sized stoneware or baking dish. -
Do NOT Salt the Vegetables
Do not salt the tomatoes or eggplant to remove water.
Since there is no tomato sauce, the moisture released during baking helps loosen the cheeses and makes the dish creamy instead of dry. -
Start Layering
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First layer: sliced tomatoes on the bottom
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Spread ricotta over tomatoes
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Sprinkle with grated Parmesan
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Season with basil, black pepper, and a small amount of garlic powder
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Add Eggplant
Place a layer of eggplant slices over the cheese layer. -
Repeat Layers
Continue layering:-
Ricotta
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Parmesan
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Basil
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Black pepper
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Garlic powder
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Eggplant
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Top Layer
Arrange tomato and eggplant slices in a circular overlapping pattern on top.
Finish with:-
Ricotta
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Grated Parmesan
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Mozzarella
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Bake
Bake uncovered at 350°F (175°C) for 1 hour 10 minutes.
💡 Notes & Tips
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No salt needed—Parmesan adds enough flavor
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Don’t drain vegetables—their moisture creates the sauce
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Great as a main dish or side
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Let rest 10 minutes before cutting for clean slices
⭐ Final Thoughts
This eggplant and tomato bake is rustic, simple, and surprisingly creamy without any sauce. The layered vegetables soften beautifully while the cheeses melt into a savory, comforting dish that tastes far more indulgent than it is.