Eggplant Aubergine Herb Stuffing Casserole

Delight your taste buds with this hearty and flavorful Eggplant Aubergine Herb Stuffing Casserole, a perfect vegetarian main or side dish that's as comforting as it is healthy! This recipe combines tender, golden-brown cubes of eggplant with a savory medley of sautéed onions, garlic, celery, carrots, and mushrooms, infused with the rustic charm of fresh parsley, thyme, and oregano. Moist breadcrumbs and a touch of vegetable broth bring it all together, while a crispy breadcrumb topping—enhanced with optional parmesan or nutritional yeast—adds irresistible texture. Baked to golden perfection in just under an hour, this dish is a celebration of wholesome ingredients and rich flavors, ideal for weeknight dinners or holiday gatherings.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 2 medium eggplant (aubergine)
• 3 tablespoons olive oil
• 1 medium, diced yellow onion
• 3 cloves, minced garlic
• 2 stalks, diced celery
• 2 medium, grated carrot
• 1 cup, diced mushrooms
• 2 cups dried breadcrumbs
• 1.5 cups vegetable broth
• 2 tablespoons, chopped fresh parsley
• 1 teaspoon, chopped fresh thyme
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup parmesan cheese or nutritional yeast (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish lightly with oil or cooking spray and set aside.

Step 2

Wash the eggplants and cut them into bite-sized cubes (about ¾ inch).

Step 3

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the eggplant cubes and cook, stirring occasionally, until golden and softened, about 8-10 minutes. Remove from the skillet and set aside.

Step 4

In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the diced onion, garlic, celery, and carrot until softened, about 5 minutes.

Step 5

Add the diced mushrooms to the skillet and continue cooking for another 3 minutes, or until the mushrooms release their moisture.

Step 6

Return the cooked eggplant to the skillet and mix in the breadcrumbs, vegetable broth, parsley, thyme, oregano, salt, and black pepper. Stir until the mixture is well combined and moist but not soggy.

Step 7

Taste the mixture and adjust seasoning if necessary.

Step 8

Transfer the mixture to the prepared casserole dish, spreading it out evenly. Sprinkle the top with parmesan cheese or nutritional yeast, if desired.

Step 9

Bake in the preheated oven for 25-30 minutes, or until the top is golden and crispy.

Step 10

Remove from the oven and let rest for 5 minutes before serving. Garnish with additional parsley if desired.

Nutrition Facts

Serving size	(1717.5g)

Amount per serving	% Daily Value*
Calories	1934.8

Total Fat 81.9g	0%
Saturated Fat 21.4g	0%
Polyunsaturated Fat 7.7g
Cholesterol 11.9mg	0%
Sodium 6054.2mg	0%
Total Carbohydrate 252.8g	0%
Dietary Fiber 39.2g	0%
Total Sugars 55.7g
Protein 70.5g	0%

Vitamin D 0IU	0%
Calcium 1042.4mg	0%
Iron 17.7mg	0%
Potassium 3794.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.3%

Protein: 13.9%

Carbs: 49.8%