Go Back
–+ servings
Eggplant Casserole

Savory Eggplant Casserole for a Comforting Summer Feast

This Eggplant Casserole is a delightful mix of summer vegetables, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Casserole
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 large Eggplant Peel if desired to reduce bitterness
  • 2 cups Fresh Herbs Use dried herbs at 1 teaspoon each for a quick option
  • 1 cup Mushrooms Feel free to swap in zucchini for variation
  • 1 cup Bell Peppers Any color works
  • 1 large Onion Yellow or white onions preferred
  • 3 cloves Garlic Minced
  • 1 can Tomatoes Fresh or canned, diced tomatoes are great
  • 1 tablespoon Flour Almond flour is a gluten-free substitute
  • 2 tablespoons Butter Can substitute with olive oil
  • 2 tablespoons Olive Oil Vegetable oil can be used as an alternative
  • 1 cup Cheese Mozzarella or parmesan, plant-based cheeses available
Optional Extras
  • 1 cup Toppings Breadcrumbs mixed with herbs for crunch
  • 1 cup Protein Cooked ground meat or legumes can be added for heartiness

Equipment

  • Large skillet
  • Casserole Dish
  • knife
  • cutting board
  • measuring cups
  • measuring spoons

Method
 

Step-by-Step Instructions for Eggplant Casserole
  1. Heat butter and olive oil in a large skillet over medium heat. Sauté chopped onions for about 5 minutes until translucent.
  2. Stir in diced bell peppers and minced garlic, cooking for another 3-4 minutes to soften the peppers.
  3. Add sliced mushrooms and cook for 5-6 minutes until they emit juices. Then mix in diced tomatoes and fresh herbs, and simmer for 2-3 minutes.
  4. Add diced eggplant, sprinkle with salt, and sauté for 7-8 minutes until soft and golden.
  5. Sprinkle flour over the mixture, stir thoroughly, and return the vegetable mix to the skillet for 3-4 minutes until the sauce thickens.
  6. Transfer the mixture to a greased casserole dish, layer with cheese, and bake uncovered at 375°F for 30 minutes until golden.
  7. Let the casserole sit for about 5 minutes, then slice and serve warm with fresh herbs.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 35gProtein: 10gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 400mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 25mgCalcium: 200mgIron: 2mg

Notes

Leftover eggplant casserole can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.

Tried this recipe?

Let us know how it was!