Eggplant Casserole Recipe

I use eggplant a lot - in soups, salads, spreads and casseroles. This is my Eggplant Casserole Recipe – if you go to the Complete Recipe List you'll find more eggplant recipes as well.

Eggplants seem noble and regal to me - with their dark, purple, shiny outer skins and seductive curved shape, I find them to be quite beautiful. And definitely extremely versatile.

Did you know the health benefits of eggplants (AKA aubergine) include Type 2 Diabetes management, High Cholesterol management and Cancer prevention? And they are an excellent source of dietary fiber, vitamins B1, B6 and potassium and folic acid.

2 large eggplant (or 3 smaller ones) peeled and sliced
2 eggs
I chopped onion
2 ripe tomatoes, sliced
1/2 cup crushed crackers
1/2 cup shredded cheese (eg. cheddar, Kashkaval)
1/4 tsp. pepper
1 tbsp. chopped fresh oregano OR I tsp. dried oregano

Cook the eggplant slices in boiling water to cover with 1 tsp. salt for 10 minutes. Remove from water, cool and drain well.

While the eggplant is cooling off, mix the eggs, chopped onion, cracker crumbs, cheese, pepper and herbs together. Mash the cool eggplant and add it to the egg mixture.

Spread the mixture in an oiled baking dish (I use cooking spray – saves calories!). Place the sliced tomatoes over the top of the casserole in overlapping rows and in a preheated oven at 180C (350F) for 30 -40 minutes or until set.

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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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