Eggplant casserole is one of those comfort foods that never goes out of style. With its rich flavors, hearty texture, and satisfying warmth, it’s a dish that brings people together. Whether you’re looking for a cozy weeknight dinner or a crowd-pleasing addition to your next gathering, this eggplant casserole recipe is a must-try. Plus, it’s completely plant-based and packed with wholesome ingredients!
Table of contents
Why Eggplant Casserole is So Popular
Eggplant casserole has been a staple in Mediterranean and Middle Eastern cuisines for centuries. Its combination of tender eggplant, savory tomato sauce, and aromatic herbs makes it a delicious and versatile dish.
Not only is it packed with flavor, but eggplant itself is a great source of fiber and antioxidants, making this meal as nutritious as it is tasty.
Whether you’re a longtime eggplant lover or new to cooking with it, this dish is sure to impress.
Ingredients for the Best Results
To make the best eggplant casserole, it’s important to use fresh and high-quality ingredients that bring out the dish’s rich flavors. The star of the show is, of course, eggplant, which provides a tender, meaty texture when cooked properly. Complementing it are garlic and onions, which add depth and aroma, while spinach boosts both nutrition and color.
A flavorful tomato sauce infused with oregano forms the base, creating a robust and savory profile. Sun-dried tomatoes enhance the umami factor, giving the dish an extra layer of richness. To bring it all together, a drizzle of olive oil ensures the perfect roast, and vegan mozzarella melts beautifully on top, providing a gooey, cheesy finish.
When combined, these ingredients create a comforting, hearty casserole that’s full of vibrant taste and satisfying textures.
How to Make Eggplant Casserole
Making this eggplant casserole is easier than you think! Start by preheating your oven to 375°F (190°C). Meanwhile, prepare the eggplant by slicing it into rounds or strips and sprinkling it lightly with salt. This step helps draw out excess moisture, ensuring a better texture in the final dish.
Next, heat some olive oil in a pan over medium heat. Sauté the eggplant along with onions and garlic until they become fragrant and the eggplant softens. Stir in the spinach, tomato sauce, and sun-dried tomatoes, cooking until the spinach wilts. Then, mix in one-third of the vegan mozzarella, allowing it to blend with the flavors.
Transfer the mixture to a baking dish and evenly spread it out. Sprinkle the remaining vegan mozzarella on top. Bake for 15-20 minutes, or until the cheese is melted and slightly golden. Once done, let the casserole rest for a few minutes before serving. Enjoy your delicious homemade dish!
Tips & Tricks for Leftovers
This eggplant casserole makes fantastic leftovers! Here’s how to store and reheat it:
- Refrigerate in an airtight container for up to 4 days.
- Freeze for up to 3 months for a quick and easy future meal.
- Reheat in the oven at 350°F (175°C) until warmed through for the best texture.
Ideas for Variations of Eggplant Casserole
Want to switch things up? Here are some fun variations to try:
- Add chickpeas or lentils for extra protein.
- Sprinkle nutritional yeast for a cheesier, umami boost.
- Use roasted red peppers for added sweetness and smokiness.
- Spice it up with red pepper flakes for a bit of heat.
Other recipes to try
I hope you love this easy eggplant casserole as much as I do! If you try it, don’t forget to snap a picture and share it on Instagram and Facebook, tagging me so I can see your delicious creations. And if you enjoyed this recipe, please leave a comment below with a star rating – I’d love to hear your thoughts! Happy cooking!
Easy Eggplant Casserole
Eggplant casserole is one of those comfort foods that never goes out of style. With its rich flavors, hearty texture, and satisfying warmth, it's a dish that brings people together. Whether you're looking for a cozy weeknight dinner or a crowd-pleasing addition to your next gathering, this eggplant casserole recipe is a must-try. Plus, it's completely plant-based and packed with wholesome ingredients!
Ingredients
- 3 medium eggplants
- 4 big cloves garlic, pressed
- 1 medium onions, diced
- 2 cups spinach
- 1/3 cup olive oil
- 1/2 cup sun-dried tomatoes
- 1 tsp oregano
- 16 oz tomato sauce
- 5 oz vegan mozzarella, divided
- salt, pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the eggplant into rounds or strips and sprinkle with salt.
- Sauté the eggplants, onions, and garlic in olive oil until fragrant and the eggplants soften.
- Add the spinach, tomato sauce, and sun-dried tomatoes, stirring until the spinach wilts. Sprinkle in 1/3 of the vegan mozzarella.
- Layer the mixture from the pan into a baking dish. Top with the remaining vegan mozzarella.
- Bake for 15-20 minutes, or until the cheese is melted and slightly golden.
- Let it rest for a few minutes before serving. Enjoy!
Nutrition Information:
Yield: 6 Serving Size: 1.5 cupsAmount Per Serving: Calories: 331Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 683mgCarbohydrates: 22gFiber: 11gSugar: 11gProtein: 11g