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Eggplant Casserole (Recipe)

I love eggplant.  Much like I portobello mushroom, it is not only nutritious but also flavorful.  This is my first eggplant recipe I am sharing with you, but I can guarantee this will not be the last.   

If you like eggplant, I think you will love this eggplant casserole recipe.  The combination of roasted eggplant slices, tangy tomato sauce, garlic and herbs, and served room temperature in a lasagna-like slab. One slice is so delicious in its simplicity.  This recipe is a vegetarian dish.  For meat lovers, feel free to add ground beef to the recipe.


  • 2 Medium Eggplants (thinly sliced)
  • 1/2 tsp Sea Salt
  • To taste, Extra-Virgin Olive Oil
  • 1 Small Yellow Onion
  • 2 cloves of Garlic, minced
  • 1/4 tsp Crushed Red Pepper Flakes
  • 2 tbsp Chopped Fresh Parsley
  • 1 can (15 oz), Diced Tomatoes
  • 1 dash, Ground Cinnamon
  • 2 tsp paprika powder

Cooking Instructions

Step 1 - Preheat the oven to 350 degrees F (175 degrees C)

Step 2 - Lightly salt the slices of Eggplant and allow to stand for 20 minutes. Pat the slices dry and set aside.

Step 3 - Heat a thin layer of Extra-Virgin Olive Oil in a large ovenproof skillet. Pan fry the eggplant in batches over medium-high heat until golden brown on both sides, about 2 minutes per side. And more oil as necessary between batches so the eggplant doesn't burn. Transfer the eggplant to a plate.

Step 4 - Add the Yellow Onion to the skillet and saute over medium heat until soft, 5 minutes.

Option - Add ground beef in this stage

Step 5 - Add the Garlic, Crushed Red Pepper Flakes , Sea Salt, Ground Cinnamon, and paprika powder. Cook for one minute more, until fragrant.

Option - If ground beef is added, cook until ground beef is 80% cooked.

Step 6 - Carefully pour in the Diced Tomatoes and simmer until thickened slightly, about 5 minutes. Remove from the heat and stir in the Fresh Parsley (1 tbsp).

Step 7 - If you're using a skillet, transfer 3/4 of the sauce to a bowl. Arrange one layer of eggplant, evenly in the bottom of the skillet or large casserole dish. Slather with a layer of sauce, and repeat with the remaining eggplant and sauce.

Step 8  - Cover with foil and bake in the oven for 45 minutes, until the eggplant is very soft and the sauce has reduced

Step 9 - Allow to sit for 10 minutes before cutting into it. Garnish with the remaining Fresh Parsley (1 tbsp) and serve warm or at room temperature. Enjoy!


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