13 Eggplant Casserole Recipes

Eggplant casseroles are such a delightful way to showcase this versatile vegetable.

I recently stumbled upon 13 incredible recipes that elevate eggplant to new heights.

From the comforting classic Eggplant Parmesan Casserole to a bold chorizo twist, each dish brings its own unique flair.

Whether you’re embracing a vegetarian lifestyle or are a devoted meat lover, there’s a recipe here that will surely make your taste buds dance.

Let’s explore these mouth-watering creations and find your next favorite dish!

Classic Eggplant Parmesan Casserole

Classic Eggplant Parmesan Casserole is a timeless Italian dish that combines layers of tender eggplant, rich tomato sauce, and gooey melted cheese into a comforting casserole. This dish is perfect for family gatherings or a cozy dinner at home. The eggplant is typically breaded and fried, which adds a delightful crunch that contrasts beautifully with the soft, cheesy interior. By baking the layers together, the flavors meld to create a harmonious and satisfying meal.

The beauty of this dish lies in its simplicity and the quality of its ingredients. Using fresh mozzarella and Parmesan elevates the overall taste, while a homemade tomato sauce can make all the difference. For those who prefer a lighter version, the eggplant can be baked instead of fried, reducing the oil content without compromising on flavor.

Whether you’re a seasoned cook or a beginner in the kitchen, making Classic Eggplant Parmesan Casserole is an approachable and rewarding culinary endeavor.

Ingredients (serves 4-6):

• 2 large eggplants
• Salt
• 1 cup all-purpose flour
• 3 large eggs
• 1 cup breadcrumbs
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1/4 cup olive oil
• Fresh basil leaves (for garnish)

Cooking Instructions:

1. Prepare the Eggplant: Slice the eggplants into 1/4-inch thick rounds. Lay them on a baking sheet and sprinkle both sides with salt. Let them sit for about 30 minutes to draw out excess moisture, then rinse and pat dry with paper towels.
2. Set Up Breading Station: In one bowl, add the flour. In a second bowl, beat the eggs. In a third bowl, mix the breadcrumbs with dried oregano, basil, and garlic powder.
3. Bread the Eggplant: Dredge each eggplant slice in flour, shaking off excess. Dip into the beaten eggs, then coat with the breadcrumb mixture, pressing lightly to adhere.
4. Cook the Eggplant: In a large skillet, heat olive oil over medium heat. Fry the breaded eggplant slices in batches until golden brown, about 3 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
5. Assemble the Casserole: Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce at the bottom of a 9×13-inch baking dish. Layer half of the eggplant slices, followed by half of the remaining marinara sauce, half of the mozzarella cheese, and half of the Parmesan cheese. Repeat the layers with the remaining ingredients.
6. Bake the Casserole: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
7. Serve: Allow the casserole to cool for 5-10 minutes before garnishing with fresh basil leaves and serving.

Extra Tips: To guarantee your eggplant slices are crispy, make sure they’re thoroughly dry before breading. If you prefer a less oily version, you can bake the breaded eggplant slices in the oven at 400°F (200°C) for about 20 minutes, flipping halfway through, instead of frying them.

Additionally, using a high-quality marinara sauce or making your own can greatly enhance the flavor profile of the dish. Finally, let the casserole set for a few minutes after baking to make serving easier and help the layers stay intact.

Spicy Eggplant and Chorizo Bake

The Spicy Eggplant and Chorizo Bake is a delightful fusion of bold flavors and comforting textures, perfect for those who enjoy a bit of heat in their meals. This dish combines the rich, smoky notes of chorizo with the tender goodness of eggplant, all enveloped in a savory tomato sauce with a hint of spice.

Whether you’re planning a cozy family dinner or a gathering with friends, this casserole is sure to impress with its vibrant taste and appealing presentation.

The process involves roasting the eggplant to bring out its natural sweetness and pairing it with spicy chorizo for a satisfying kick. By layering these ingredients with a robust sauce and a crispy topping, you’ll create a dish that’s as hearty as it’s flavorful. This recipe serves 4-6 people, making it ideal for a small group or as a meal prep option for the week.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/2 pound chorizo, casings removed and crumbled
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon red pepper flakes
• 1 can (14 ounces) crushed tomatoes
• 1/2 cup chicken or vegetable broth
• 1 cup grated mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1/4 cup breadcrumbs
• Fresh basil leaves, for garnish

Cooking Instructions:

1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Prepare Eggplant: Arrange the eggplant slices on the prepared baking sheet. Brush with olive oil and season with salt and pepper. Roast in the preheated oven for 20 minutes, flipping halfway through, until tender and lightly browned.
3. Cook Chorizo: In a large skillet over medium heat, add the crumbled chorizo. Cook until browned and cooked through, about 5-7 minutes. Remove the chorizo from the skillet and set aside.
4. Sauté Vegetables: In the same skillet, add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic, smoked paprika, and red pepper flakes, cooking for an additional minute until fragrant.
5. Prepare Sauce: Stir in the crushed tomatoes and chicken broth. Bring the mixture to a simmer and let it cook for 10 minutes, allowing the flavors to meld together. Adjust seasoning with salt and pepper, if needed.
6. Assemble Casserole: In a 9×13 inch baking dish, spread a layer of the tomato sauce on the bottom. Add a layer of roasted eggplant slices, followed by a layer of cooked chorizo. Repeat the layers until all ingredients are used, finishing with a layer of sauce on top.
7. Add Toppings: Sprinkle the mozzarella and parmesan cheeses evenly over the top. Then, sprinkle the breadcrumbs for added texture.
8. Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and golden brown.
9. Garnish and Serve: Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before serving.

Extra Tips:

For the best results, choose firm and fresh eggplants to avoid any bitterness. If you prefer a milder dish, reduce the amount of red pepper flakes or opt for sweet chorizo instead of spicy.

To make the casserole even more wholesome, consider adding other vegetables like bell peppers or zucchini. This dish can also be prepared in advance, stored in the refrigerator, and baked just before serving, making it a perfect meal for busy weeknights.

Mediterranean Eggplant and Feta Casserole

The Mediterranean Eggplant and Feta Casserole is a delightful fusion of flavors and textures, combining the hearty richness of eggplant with the creamy tang of feta cheese. This dish is a perfect embodiment of Mediterranean cuisine, offering a savory blend of vegetables and spices that are both nourishing and satisfying.

It’s an excellent choice for a family dinner or a gathering with friends, showcasing the vibrant and healthy elements typical of Mediterranean meals. This casserole isn’t only delicious but also straightforward to prepare, making it an ideal recipe for both novice and experienced cooks.

The eggplants are roasted to perfection, enhancing their natural sweetness, while the feta cheese adds a distinct, flavorful twist. Paired with a medley of aromatic herbs and spices, this dish promises to be a crowd-pleaser, bringing a touch of Mediterranean sunshine to your dining table. Designed to feed 4-6 people, this recipe is perfect for sharing with loved ones.

Ingredients for 4-6 servings:

• 2 large eggplants, sliced into 1/4-inch rounds
• 3 tablespoons olive oil
• Salt and pepper to taste
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes, drained
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1 cup crumbled feta cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh parsley, chopped

Cooking Instructions:

1. Prepare the Eggplants: Preheat your oven to 400°F (200°C). Arrange the eggplant slices on a baking sheet, brush them with olive oil, and season with salt and pepper. Roast the eggplants in the oven for about 20 minutes, turning them halfway through, until they’re golden and tender.
2. Sauté the Aromatics: While the eggplants are roasting, heat a tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Prepare the Tomato Mixture: Add the drained diced tomatoes to the skillet with the sautéed onion and garlic. Stir in the oregano, basil, and red pepper flakes. Let the mixture simmer for 10 minutes to allow the flavors to meld.
4. Assemble the Casserole: In a 9×13-inch baking dish, spread a thin layer of the tomato mixture. Layer half of the roasted eggplant slices over the sauce. Sprinkle half of the crumbled feta cheese over the eggplants. Repeat the layers with the remaining tomato mixture, eggplants, and feta cheese.
5. Add the Finishing Touches: Sprinkle the grated Parmesan cheese evenly over the top of the casserole. Cover the dish with aluminum foil.
6. Bake: Place the casserole in the preheated oven and bake for 25-30 minutes. Remove the foil in the last 10 minutes of baking to allow the top to become golden and bubbly.
7. Garnish and Serve: Once baked, remove the casserole from the oven and let it rest for a few minutes. Garnish with freshly chopped parsley before serving.

Extra Tips:

When selecting eggplants, opt for firm ones with smooth, shiny skin and no blemishes, as they tend to be fresher and less bitter. If you prefer a less spicy dish, feel free to omit the red pepper flakes.

This casserole can be prepared in advance; simply assemble it, cover, and refrigerate until you’re ready to bake. Additionally, the flavors often deepen when the casserole is prepared a day ahead, making it even more delicious.

Finally, consider serving this dish with a side of crusty bread or a simple green salad to complete the meal.

Cheesy Eggplant and Spinach Lasagna

Cheesy Eggplant and Spinach Lasagna is a delightful twist on the classic Italian dish, incorporating layers of tender eggplant, fresh spinach, and a rich, cheesy sauce. This vegetarian lasagna is perfect for family dinners or gatherings, offering a hearty and satisfying meal that even meat lovers will appreciate.

The combination of eggplant and spinach provides a nutritious base, while the cheese layer adds a creamy texture that ties all the flavors together. This dish isn’t only delicious but also a great way to utilize seasonal vegetables.

The eggplant is sliced, roasted, and then layered with a spinach and ricotta mixture, lasagna noodles, marinara sauce, and a generous topping of mozzarella and parmesan cheese. The result is a bubbling, golden-brown casserole that’s sure to become a favorite in your recipe collection.

Let’s explore the ingredients and steps needed to create this delicious meal for 4-6 people.

Ingredients:

• 2 large eggplants, sliced into 1/4 inch rounds
• 2 tablespoons olive oil
• Salt and pepper to taste
• 9 lasagna noodles
• 1 cup marinara sauce
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1 egg
• 2 cups mozzarella cheese, shredded
• 1/2 cup parmesan cheese, grated

Cooking Instructions:

1. Prepare the Eggplant: Preheat your oven to 400°F (200°C). Arrange the eggplant slices on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for about 20 minutes until tender and slightly golden. Remove from oven and set aside.
2. Cook the Noodles: While the eggplant is roasting, bring a large pot of salted water to a boil and cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
3. Make the Spinach Filling: In a bowl, combine the chopped spinach, ricotta cheese, and egg. Mix well until the ingredients are thoroughly combined. Season with a little salt and pepper.
4. Assemble the Lasagna: In a 9×13 inch baking dish, spread a thin layer of marinara sauce. Lay three lasagna noodles over the sauce. Add a layer of roasted eggplant slices, followed by half of the spinach and ricotta mixture. Sprinkle with a third of the mozzarella and parmesan cheese.
5. Repeat Layers: Add another layer of sauce, noodles, eggplant, and the remaining spinach mixture. Top with another third of the mozzarella and parmesan cheese. Finish with the remaining noodles and cover with the rest of the marinara sauce. Sprinkle the remaining mozzarella and parmesan cheese over the top.
6. Bake the Lasagna: Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown. Allow the lasagna to cool for 10 minutes before slicing and serving.

Extra Tips:

For even more flavor, consider adding some garlic or Italian herbs to the marinara sauce. If you prefer a bit of heat, a pinch of red pepper flakes can be a nice addition.

Make sure to let the lasagna rest before serving, as this helps the layers settle and makes it easier to slice. If you have leftovers, this lasagna reheats beautifully, and the flavors often deepen after a day or two.

Enjoy your Cheesy Eggplant and Spinach Lasagna with a side salad or some garlic bread for a complete meal.

Eggplant and Lentil Curry Casserole

Eggplant and Lentil Curry Casserole is a delightful and hearty dish that combines the earthy flavors of eggplant with the protein-rich goodness of lentils, all enveloped in a rich, aromatic curry sauce. This casserole is perfect for those who love a warm, comforting meal that’s both satisfying and nutritious. It’s a great choice for a family dinner or a gathering with friends, as it serves 4-6 people.

The blend of spices used in this dish brings out the natural sweetness of the eggplant and adds depth to the lentils, creating a flavor profile that’s both complex and comforting. The preparation of this casserole involves layering cooked lentils and eggplant with a spiced tomato-based curry sauce, and then baking it all together until bubbly and golden.

The result is a dish that has a beautiful balance of textures and flavors, with the eggplant becoming tender and the lentils providing a nice, hearty bite. The use of spices such as cumin, coriander, and turmeric not only enhances the taste but also brings numerous health benefits. This recipe is a wonderful way to enjoy eggplant in a new and exciting way, and it’s sure to become a favorite in your casserole repertoire.

Ingredients (Serves 4-6):

• 2 medium eggplants, diced
• 1 cup dry lentils (green or brown)
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon turmeric
• 1 teaspoon garam masala
• 1 can (14 oz) diced tomatoes
• 1 cup coconut milk
• Salt and pepper to taste
• Fresh cilantro, for garnish

Cooking Instructions:

1. Prepare the Lentils: Rinse the lentils under cold water and place them in a pot with 3 cups of water. Bring to a boil, then reduce the heat and simmer for about 20-25 minutes until they’re tender but not mushy. Drain any excess water and set aside.
2. Cook the Eggplant: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced eggplant and a pinch of salt, and sauté until the eggplant is golden brown and tender, about 10-12 minutes. Remove from the skillet and set aside.
3. Make the Curry Sauce: In the same skillet, add the remaining tablespoon of olive oil. Sauté the chopped onion until translucent, about 5 minutes. Add the garlic and ginger, and cook for another 2 minutes until fragrant. Stir in the cumin, coriander, turmeric, and garam masala, and cook for 1 minute to toast the spices.
4. Combine Ingredients: Add the diced tomatoes and coconut milk to the skillet, stirring to combine. Season with salt and pepper to taste. Let the sauce simmer for 10 minutes to allow the flavors to meld.
5. Assemble the Casserole: Preheat your oven to 375°F (190°C). In a greased casserole dish, layer the cooked lentils at the bottom, followed by the sautéed eggplant. Pour the curry sauce over the top, ensuring it covers the entire dish.
6. Bake the Casserole: Cover the casserole dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes until the top is slightly browned and bubbly.
7. Serve and Garnish: Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh cilantro before serving.

Extra Tips:

For an added layer of flavor, consider roasting the eggplant in the oven with a sprinkle of salt and olive oil before adding it to the casserole. This can enhance its sweetness and reduce any bitterness.

If you prefer a spicier dish, feel free to add a chopped chili or a pinch of red pepper flakes to the curry sauce. Additionally, this casserole can be made a day ahead and reheated, as the flavors tend to deepen with time, making it an excellent make-ahead meal.

Enjoy your Eggplant and Lentil Curry Casserole with a side of naan or rice for a complete meal.

Italian Sausage and Eggplant Gratin

Transform your dinner table into a rustic Italian feast with this hearty Italian Sausage and Eggplant Gratin. This dish combines the robust flavors of savory Italian sausage and tender eggplant, layered with a rich tomato sauce and topped with gooey melted cheese.

It’s a comforting meal that’s perfect for a family gathering or a cozy night in. The combination of ingredients creates a delightful balance of flavors and textures, making it a satisfying option for both eggplant lovers and those who might be new to this versatile vegetable.

This recipe is designed to serve 4-6 people, making it an ideal choice for sharing. The preparation involves browning the sausage, layering slices of eggplant, and letting the oven do the rest of the work to meld the flavors together. The result is a bubbly, cheesy gratin that pairs well with a simple green salad or a crusty loaf of bread.

With just a little preparation, you’ll have a delicious dish that’s sure to impress and satisfy.

Ingredients (serving size: 4-6 people):

• 1 large eggplant, sliced into 1/4 inch rounds
• 1 pound Italian sausage, casings removed
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Fresh basil leaves for garnish (optional)

Cooking Instructions:

1. Prepare the Eggplant: Preheat your oven to 375°F (190°C). Lightly salt the eggplant slices and let them sit for about 15 minutes to draw out excess moisture. Pat them dry with a paper towel.
2. Cook the Sausage: In a large skillet over medium heat, add 1 tablespoon of olive oil. Add the Italian sausage, breaking it up with a spoon, and cook until browned and cooked through. Remove the sausage from the skillet and set it aside.
3. Sauté the Vegetables: In the same skillet, add another tablespoon of olive oil. Sauté the chopped onion until translucent, about 5 minutes. Add minced garlic and sauté for an additional minute until fragrant.
4. Make the Sauce: Stir in the crushed tomatoes, oregano, basil, salt, and pepper. Bring the mixture to a simmer and let it cook for 10 minutes, allowing the flavors to meld.
5. Assemble the Gratin: In a 9×13 inch baking dish, spread a thin layer of tomato sauce on the bottom. Layer half of the eggplant slices, followed by half of the cooked sausage. Spoon half of the remaining sauce over the top, then sprinkle with half of the mozzarella and Parmesan cheeses. Repeat the layers with the remaining ingredients.
6. Bake the Gratin: Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.
7. Garnish and Serve: Let the gratin cool for a few minutes before serving. Garnish with fresh basil leaves if desired.

Extra Tips:

When cooking the Italian Sausage and Eggplant Gratin, selecting a firm and glossy eggplant is key for the best texture. Salting the eggplant slices before cooking helps to reduce bitterness and excess moisture, ensuring they bake to a tender consistency.

If you prefer a spicier dish, opt for hot Italian sausage or add a pinch of red pepper flakes to the sauce. For a crispier top, consider turning on the broiler for the last couple of minutes of baking, but keep a close eye to prevent burning.

Finally, letting the gratin sit for a few minutes before serving helps the layers set, making it easier to cut and serve.

Eggplant and Tomato Mozzarella Bake

Eggplant and Tomato Mozzarella Bake is a delightful and hearty dish that brings together the rich flavors of fresh eggplant, ripe tomatoes, and creamy mozzarella cheese. This casserole is perfect for a family dinner or a gathering with friends, as it combines simple ingredients to create a comforting and delicious meal.

The layers of vegetables and cheese meld together beautifully in the oven, resulting in a dish that’s both satisfying and full of flavor. This Eggplant and Tomato Mozzarella Bake isn’t only tasty but also versatile. You can easily adjust the ingredients to suit your taste or what you have on hand.

The combination of eggplant and tomatoes is a classic one, often found in Mediterranean cuisine, and the addition of mozzarella adds a creamy, melty texture that perfectly complements the vegetables. This bake can be served as a main dish or as a side, making it a great addition to any meal.

Ingredients (Serves 4-6):

• 2 medium eggplants, sliced into 1/4-inch rounds
• 4 large ripe tomatoes, sliced
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Cooking Instructions:

1. Prepare the Eggplant: Preheat your oven to 375°F (190°C). Place the eggplant slices on a baking sheet lined with paper towels. Sprinkle salt over the slices and let them sit for about 20 minutes to draw out any bitterness. Rinse the slices under cold water and pat them dry with a clean towel.
2. Cook the Eggplant: Heat olive oil in a large skillet over medium heat. Add the eggplant slices in batches and cook for 3-4 minutes on each side until they’re golden brown and tender. Remove the eggplant from the skillet and set aside on a plate lined with paper towels to absorb any excess oil.
3. Layer the Casserole: In a 9×13-inch baking dish, spread a thin layer of olive oil and minced garlic on the bottom. Arrange a layer of eggplant slices, followed by a layer of tomato slices. Sprinkle with a little oregano, basil, salt, and pepper. Add a layer of mozzarella cheese over the vegetables.
4. Repeat Layers: Continue layering the eggplant, tomatoes, herbs, and mozzarella until all the ingredients are used, finishing with a top layer of mozzarella cheese. Sprinkle the grated Parmesan cheese evenly over the top.
5. Bake the Casserole: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
6. Serve: Let the casserole cool for a few minutes before garnishing with fresh basil leaves. Serve warm as a main dish or a side.

Extra Tips:

When preparing the eggplant, verify it’s sliced evenly to promote even cooking. Salting the eggplant is an essential step as it helps reduce bitterness and excess moisture.

For added flavor, consider using a mix of mozzarella and another cheese like Gruyère or Fontina. If you desire a bit of crunch, sprinkle some breadcrumbs over the top before baking. This casserole can also be prepared a day in advance and reheated, allowing the flavors to meld even further.

Vegan Eggplant and Chickpea Casserole

Vegan Eggplant and Chickpea Casserole is a hearty and flavorful dish that’s perfect for those looking to enjoy a wholesome plant-based meal. This casserole combines tender eggplant with protein-rich chickpeas, making it not only delicious but also nutritious. The recipe is infused with aromatic spices and herbs, resulting in a comforting dish that’s sure to satisfy both vegans and non-vegans alike.

It’s ideal for a cozy dinner at home and versatile enough to serve as a main or side dish. The casserole is made with layers of roasted eggplant, a robust tomato sauce, and creamy chickpeas, all baked together until bubbly and golden. With the addition of fresh herbs and spices, this Vegan Eggplant and Chickpea Casserole bursts with Mediterranean flavors.

It’s a great way to use up fresh produce and pantry staples, and it can easily be customized with your favorite vegetables or spices. This recipe serves 4-6 people, making it perfect for family dinners or meal prepping for the week.

Ingredients:

• 2 medium eggplants, sliced into 1/4-inch rounds
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1/4 teaspoon red pepper flakes (optional)
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 (28-ounce) can crushed tomatoes
• 1 tablespoon tomato paste
• 1 tablespoon fresh lemon juice
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped

Cooking Instructions:

1. Preheat and Prepare Eggplant: Preheat your oven to 400°F (200°C). Arrange the eggplant slices on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 20 minutes until tender and slightly golden. Remove from the oven and set aside.
2. Prepare the Sauce: In a large skillet, heat the remaining olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Stir in the garlic, cumin, smoked paprika, coriander, and red pepper flakes (if using). Cook for an additional 1-2 minutes until fragrant.
3. Combine Chickpeas and Tomatoes: Add the chickpeas, crushed tomatoes, and tomato paste to the skillet. Stir well to combine all the ingredients. Bring the mixture to a simmer and let it cook for 10 minutes, allowing the flavors to meld together. Stir in the lemon juice, half of the parsley, and half of the basil.
4. Assemble the Casserole: In a baking dish, layer half of the roasted eggplant slices at the bottom. Pour half of the chickpea-tomato mixture over the eggplant. Repeat with the remaining eggplant slices and top with the rest of the chickpea-tomato mixture.
5. Bake the Casserole: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes until the top is slightly browned and bubbly.
6. Garnish and Serve: Remove from the oven and let it cool for a few minutes. Sprinkle the remaining parsley and basil over the top before serving.

Extra Tips:

When selecting eggplants, look for those that are firm and have smooth, shiny skin. This guarantees that they’re fresh and will roast well.

Also, feel free to add other vegetables such as zucchini or bell peppers for added flavor and nutrition. If you prefer a spicier dish, increase the amount of red pepper flakes.

For a more substantial meal, consider serving the casserole with a side of quinoa, rice, or crusty bread. Remember to taste and adjust the seasoning as you go to suit your preference.

Eggplant and Ricotta Stuffed Shells

Eggplant and Ricotta Stuffed Shells is a delightful and hearty dish that combines the rich flavors of eggplant with creamy ricotta cheese, all stuffed into tender pasta shells. This dish is perfect for family gatherings or a cozy dinner at home, offering a satisfying and comforting meal.

The combination of eggplant and ricotta creates a deliciously creamy filling, while the marinara sauce adds a tangy and savory flavor that ties everything together.

This recipe serves 4-6 people and requires some preparation, but the result is well worth the effort. The stuffed shells are baked to perfection, with a bubbly and golden cheese topping that’s sure to impress your guests. It’s a great way to use seasonal eggplant and create a meal that everyone will enjoy.

Ingredients:

• 1 large eggplant, peeled and diced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 20 jumbo pasta shells
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 2 cups marinara sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Fresh basil leaves for garnish (optional)

Cooking Instructions:

1. Prepare the Eggplant: Preheat your oven to 375°F (190°C). Place the diced eggplant on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast in the oven for 20-25 minutes, until the eggplant is soft and slightly caramelized. Remove from the oven and set aside.
2. Cook the Pasta Shells: While the eggplant is roasting, bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
3. Make the Filling: In a large mixing bowl, combine the ricotta cheese, 1/2 cup of mozzarella cheese, 1/4 cup of Parmesan cheese, egg, minced garlic, oregano, and basil. Stir in the roasted eggplant and mix until well combined.
4. Stuff the Shells: Spread 1 cup of marinara sauce on the bottom of a 9×13 inch baking dish. Fill each pasta shell with the eggplant and ricotta mixture and place them in the baking dish. Continue until all shells are filled.
5. Add the Sauce and Cheese: Pour the remaining marinara sauce over the stuffed shells. Sprinkle the remaining mozzarella and Parmesan cheese on top.
6. Bake the Dish: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
7. Serve: Remove from the oven and let the dish cool for a few minutes. Garnish with fresh basil leaves if desired and serve warm.

Extra Tips:

When preparing Eggplant and Ricotta Stuffed Shells, make sure to use fresh and firm eggplant for the best texture. If the eggplant is particularly large, you may want to salt it and let it sit for about 20 minutes to remove any bitterness before roasting.

Additionally, feel free to customize the filling with your favorite herbs or add some spinach for extra nutrition. This dish can also be prepared ahead of time and refrigerated until ready to bake, making it a convenient option for busy evenings.

Eggplant Moussaka With Lamb

Eggplant Moussaka With Lamb is a delightful and hearty dish that combines layers of tender eggplant, perfectly spiced lamb, and a creamy béchamel sauce. This classic Greek-inspired recipe is perfect for a family dinner or when you want to impress your guests with a rich and comforting casserole.

The combination of flavors and textures in this dish will transport you to the Mediterranean, offering a taste of Greek cuisine that’s both satisfying and memorable.

In this Eggplant Moussaka With Lamb recipe, thin slices of eggplant are first roasted to bring out their natural sweetness and reduce their moisture content. The lamb is cooked with aromatic spices and herbs, creating a savory filling that complements the eggplant beautifully.

A luscious béchamel sauce is poured over the top, adding a creamy and smooth finish to the dish. Once baked, the casserole emerges golden and bubbling, ready to be served to your enthusiastic guests.

Ingredients (Serving Size: 4-6 people):

• 2 large eggplants
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 pound ground lamb
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg
• 1/2 cup red wine
• 1 can (14 oz) diced tomatoes
• 2 tablespoons tomato paste
• 1/2 cup fresh parsley, chopped
• 1/4 cup grated Parmesan cheese
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups milk
• 1 egg, beaten

Cooking Instructions:

1. Prepare the Eggplants: Preheat your oven to 400°F (200°C). Cut the eggplants into 1/4-inch thick slices, lay them on a baking sheet, and brush both sides with olive oil. Season with salt and pepper. Roast in the oven for about 20 minutes, flipping halfway through, until they’re tender and slightly golden.
2. Cook the Lamb Filling: While the eggplants are roasting, heat a skillet over medium heat. Add the ground lamb and cook until browned, breaking it apart with a spoon. Drain excess fat if necessary. Add the chopped onion and minced garlic, cooking until the onion is translucent.
3. Season the Lamb: Stir in the cinnamon, allspice, and nutmeg. Pour in the red wine and let it simmer until most of the liquid has evaporated. Add the diced tomatoes, tomato paste, and parsley. Allow the mixture to simmer for about 15 minutes, stirring occasionally, until it thickens. Season with salt and pepper to taste.
4. Make the Béchamel Sauce: In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, creating a roux. Gradually whisk in the milk, continuing to whisk until the sauce thickens. Remove from heat and let it cool slightly before whisking in the beaten egg. Add a pinch of nutmeg and salt to taste.
5. Assemble the Moussaka: Lower the oven temperature to 350°F (175°C). In a baking dish, layer half of the roasted eggplant slices at the bottom. Spread the lamb mixture evenly over the eggplant. Layer the remaining eggplants on top. Pour the béchamel sauce over the top layer and spread evenly. Sprinkle with grated Parmesan cheese.
6. Bake the Moussaka: Place the baking dish in the oven and bake for 30-40 minutes, or until the top is golden and bubbling. Let it cool for a few minutes before serving.

Extra Tips:

When selecting eggplants, choose those that are firm and heavy for their size, with smooth and shiny skin. Salting the eggplant slices before roasting can help reduce any bitterness, but be sure to rinse and pat them dry to remove excess salt.

Allowing the moussaka to rest for a few minutes after baking will make it easier to slice and serve. If you prefer a lighter version, you can substitute ground lamb with ground beef or turkey.

Creamy Eggplant and Mushroom Casserole

This Creamy Eggplant and Mushroom Casserole is a delightful and hearty dish that combines the earthy flavors of eggplant and mushrooms with a rich and creamy sauce. Perfect for a cozy family dinner or a gathering with friends, this casserole is both comforting and satisfying.

The combination of tender eggplant, savory mushrooms, and a creamy, cheesy sauce makes this a go-to recipe for those who love a warm and fulfilling meal. The casserole can be served as a main dish or as a side, and its creamy texture and rich flavors pair beautifully with a simple green salad or a crusty piece of bread.

It’s easy to prepare and can be made ahead of time, making it a convenient option for busy weeknights or special occasions. This recipe serves 4-6 people, allowing everyone to enjoy a generous portion of this delicious dish.

Ingredients:

• 2 large eggplants, sliced into 1/2-inch rounds
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 10 ounces mushrooms, sliced
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 1/4 cup fresh parsley, chopped

Instructions:

1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a little olive oil.
2. Cook Eggplant: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the eggplant slices in batches, cooking each side for about 3-4 minutes until they’re golden brown and slightly softened. Remove and set aside.
3. Sauté Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and sauté for 2-3 minutes until translucent. Add the garlic and mushrooms, cooking for another 5 minutes until the mushrooms are browned and tender.
4. Season and Combine: Season the mushroom mixture with dried thyme, salt, and pepper. Stir in the heavy cream and half of the Parmesan cheese, allowing the mixture to simmer for 2-3 minutes until slightly thickened.
5. Assemble Casserole: Layer half of the eggplant slices in the prepared baking dish. Spread half of the mushroom and cream mixture over the eggplant. Repeat the layers with the remaining eggplant and mushroom mixture.
6. Top and Bake: Combine the breadcrumbs and remaining Parmesan cheese in a small bowl. Sprinkle this mixture evenly over the top of the casserole. Bake in the preheated oven for 25-30 minutes until the top is golden brown and the casserole is bubbling.
7. Garnish and Serve: Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving.

Extra Tips:

For the best flavor, choose firm and fresh eggplants without any blemishes. When browning the eggplant, make sure not to overcrowd the skillet, as this can cause steaming instead of browning.

You can also add a layer of sliced tomatoes or zucchini for added flavor and nutrition. If you prefer a lighter version, substitute half of the heavy cream with milk or a non-dairy alternative. Confirm the casserole rests for a few minutes before serving to help the layers set and make serving easier.

Southwest Eggplant and Black Bean Casserole

Southwest Eggplant and Black Bean Casserole is a delightful fusion of flavors and textures that brings the vibrant taste of the Southwest to your table. This hearty casserole combines tender eggplant, protein-rich black beans, and a blend of spices that will tantalize your taste buds. Perfect for a family dinner or a gathering with friends, this dish isn’t only delicious but also offers a satisfying vegetarian option that’s certain to please even the most discerning palates.

The beauty of this casserole lies in its simplicity and the depth of its flavors. The eggplant provides a creamy base that absorbs the bold spices, while the black beans add a hearty texture. Combined with fresh tomatoes, corn, and a sprinkle of cheese, it makes for a wholesome and balanced meal. The use of chili powder, cumin, and smoked paprika gives it an authentic Southwestern kick, making it a perfect dish for those who love a bit of spice in their meals.

Ingredients for 4-6 Servings:

• 1 large eggplant, diced
• 2 tablespoons olive oil
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro
• 1 lime, sliced into wedges

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). This will guarantee that it’s ready for the casserole once everything is assembled.
2. Prepare the Eggplant: In a large skillet over medium heat, heat 1 tablespoon of olive oil. Add the diced eggplant and cook for about 5-7 minutes, stirring occasionally, until the eggplant is soft and slightly golden. Remove from the skillet and set aside.
3. Sauté Aromatics: In the same skillet, add another tablespoon of olive oil. Sauté the chopped onion and minced garlic for 3-4 minutes until the onion becomes translucent and fragrant.
4. Combine Ingredients: Add the black beans, diced tomatoes, corn, chili powder, cumin, smoked paprika, salt, and pepper to the skillet. Stir well to combine all the ingredients.
5. Layer the Casserole: In a greased baking dish, spread half of the eggplant at the bottom. Pour the bean and tomato mixture over the eggplant evenly. Top with the remaining eggplant.
6. Add Cheese: Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
7. Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly.
8. Garnish and Serve: Remove the casserole from the oven and let it cool for a few minutes. Garnish with chopped cilantro and serve with lime wedges on the side for an added zing.

Extra Tips:

When preparing the eggplant, make sure to dice it into uniform pieces to guarantee even cooking. If you prefer a spicier dish, consider adding a pinch of cayenne pepper or some chopped jalapeños to the mix.

For a vegan version, you can substitute the cheddar cheese with a plant-based cheese alternative. This dish pairs wonderfully with a side of tortilla chips or a simple green salad for a complete meal. Enjoy the rich and robust flavors of this Southwest Eggplant and Black Bean Casserole!

Eggplant and Zucchini Ratatouille Bake

Eggplant and Zucchini Ratatouille Bake is a delightful and hearty dish that captures the essence of Mediterranean flavors. This casserole is perfect for a family dinner or a gathering with friends, offering a vibrant mix of vegetables layered and baked to perfection. The combination of eggplant and zucchini provides a wonderful texture, while the blend of herbs and spices adds depth and warmth to every bite.

This dish isn’t only delicious but also a healthy option, packed with nutrients and full of flavor. The preparation of this dish involves slicing and layering fresh vegetables, which are then baked until tender. The result is a colorful and aromatic casserole that can be served as a main course or a side dish.

With its rich tomato sauce and the subtle kick from herbs like thyme and basil, this Eggplant and Zucchini Ratatouille Bake is sure to become a favorite in your recipe collection. Perfect for 4-6 people, this dish is both comforting and satisfying, making it a great addition to any meal plan.

Ingredients (serves 4-6):

• 2 medium eggplants, sliced into 1/4 inch rounds
• 2 medium zucchinis, sliced into 1/4 inch rounds
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1/2 cup grated Parmesan cheese
• 1/4 cup olive oil
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C) to ascertain it’s hot and ready for baking.
2. Prepare the Vegetables: Wash and slice the eggplants and zucchinis into 1/4 inch rounds. Thinly slice the onion and mince the garlic.
3. Cook the Tomato Sauce: In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the onions and garlic, sautéing until the onions become translucent. Stir in the diced tomatoes, tomato paste, dried thyme, and dried basil. Season with salt and pepper to taste. Simmer for about 10 minutes, stirring occasionally.
4. Layer the Vegetables: In a 9×13 inch baking dish, spread a thin layer of the tomato sauce on the bottom. Arrange the eggplant and zucchini slices in alternating layers. Pour the remaining tomato sauce over the layered vegetables, ensuring they’re evenly covered.
5. Add Cheese and Bake: Sprinkle the grated Parmesan cheese over the top. Drizzle with the remaining olive oil. Cover the dish with foil and bake in the preheated oven for 30 minutes.
6. Finish Baking: Remove the foil and bake for an additional 20 minutes, or until the vegetables are tender and the cheese is golden brown.
7. Serve: Allow the casserole to cool slightly before serving. Garnish with fresh basil if desired.

Extra Tips: For an even richer flavor, consider roasting the eggplant and zucchini slices before layering them into the dish. This step will add a caramelized depth to the vegetables.

Additionally, you can substitute the Parmesan with other cheeses like mozzarella or Gruyere for a different flavor profile. If you prefer a spicier kick, add a pinch of red pepper flakes to the tomato sauce. Remember to let the casserole rest for a few minutes after baking to allow the flavors to meld together perfectly.