Baked Eggplant Casserole

Baked Eggplant Casserole is yummy and cheesy and is a great alternative to Eggplant Parmesan (which, BTW, is also really good!). There is no breading and frying involved so the recipe is super-easy and really tasty and … did I mention SIMPLE?


Usually for eggplant (AKA aubergine) parm or casserole the eggplant tastes best breaded and fried but I wanted a lower calorie option – I hate frying food and let's face it – fried isn't all that good for you (even tho it does taste good!). So I experimented a bit and tried different ideas and this is what I came up with. I tested my Baked Eggplant Casserole out on the family in a couple of versions and this is the winning recipe for Baked Eggplant Casserole. And oh yeah – it's SIMPLE!!.

2 medium eggplants
2 tbsp. olive oil
2 eggs
1/2 cup flower
1/3 c. milk OR water
1/2 tsp. oregano flakes
1 small jar (250 gr/1.5 cup) prepared tomato sauce OR use your own tomato sauce if you prefer
1 1/2 cup shredded cheese
Salt and pepper to taste

1. Peel the eggplants. Slice thinly lengthwise.

2. Heat 2 cups water in a pot and bring to boil. Once the water is boiling, place the eggplant slices in the pot – you can crowd them and stuff them in – they'll hold their shape. Bring the water back to the boil and simmer 3 minutes.

3. Remove the eggplant slices from the water and drain. Leave the eggplant in the colander so all the water drains outs – you can squeeze them a bit or place a weight (like a Pyrex® bowl for instance) on top to ensure all the water is extracted .

4. In the mealtime, whisk together the eggs, flower and milk/water. Season with salt and peeper and oregano flakes.

5. In a casserole dish, spread the olive oil on the bottom of the dish. Place two whopping tablespoons of the prepared tomato sauce and spread evenly.

6. Place one layer of the eggplant slices over the bottom of the casserole dish (use 1/2 the slices). Season with salt and pepper.

7. Sprinkle 1/2 cup grated cheese over the eggplant slices.

8. Place the remaining eggplant slices over the cheese. Salt and pepper.

9. Pour the egg and milk custard over the eggplant layers.

10. Bake at 180C (400 F) for 20 minutes or just until the custard sets. Remove from oven.

11. You can prepare the Baked Eggplant Casserole in advance up to this point and set aside or even freeze until you want to serve. Continue with the next steps about twenty minutes before you want to serve the casserole.

12. Sprinkle the remaining grated cheese over the top of the casserole.

13. Pour the remaining tomato sauce mixed with 1/4 cup water over the top of the casserole and bake at 180C (400 F) for another 20 minutes. DEE-LISH!!!

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Welcome to where you'll find simple, nutritious and delicious meatless recipes.

Mimi Avishai

I'm Mimi (that's me on the Nile River!) and this is my recipe collection. I love to be creative, love to cook and love to entertain. I'm also veggie which means that all of the above gets a bit more complicated – and a lot more fun!

On I share some of my family's favourite recipes, from soups and starters to holiday main dishes and desserts as well as some really good tips and suggestions for healthy eating!

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