Miss Ellie's Eggplant Aubergine Casserole

Miss Ellie's Eggplant Aubergine Casserole is a rustic, comforting dish that layers tender, golden eggplant slices with a rich, herby tomato sauce, gooey mozzarella, and nutty parmesan cheese. Topped with a crisp parsley-infused breadcrumb crust, this casserole strikes the perfect balance of creamy and crunchy textures. With flavors of garlic, oregano, and a touch of red pepper flakes, it's an irresistible vegetarian main course or hearty side that feels both indulgent and nutritious. Designed to serve six, this baked eggplant casserole recipe is ideal for family dinners or potluck parties. Whether you call it eggplant or aubergine, this dish is a crowd-pleasing classic bursting with Mediterranean-inspired flavors.

Nutriscore Rating: 73/100

Prep Time:25 mins

Cook Time:45 mins

Total Time:70 mins

Servings: 6

Ingredients

• 2 large eggplants (aubergines)
• 3 tablespoons olive oil
• 1 large yellow onion
• 3 large garlic cloves
• 28 ounces canned crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.25 teaspoon red pepper flakes
• 2 cups mozzarella cheese, shredded
• 0.5 cups parmesan cheese, grated
• 0.75 cups breadcrumbs
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Slice the eggplants into 1/4-inch thick rounds. Sprinkle both sides of the slices with 1 teaspoon of salt and set aside on paper towels for 20 minutes to release excess moisture.

Step 3

While the eggplants are resting, finely dice the onion and mince the garlic.

Step 4

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for 5 minutes until softened. Stir in the minced garlic and cook for 1 minute more.

Step 5

Add the canned crushed tomatoes, oregano, basil, red pepper flakes, black pepper, and 1/2 teaspoon of salt to the skillet. Simmer the sauce for 10 minutes, stirring occasionally.

Step 6

Pat the eggplant slices dry with paper towels to remove the moisture and excess salt.

Step 7

Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Working in batches, lightly sear the eggplant slices for 2-3 minutes on each side, adding more oil if needed.

Step 8

In a 9x13-inch casserole dish, spread a thin layer of the tomato sauce on the bottom. Place a layer of seared eggplant slices on top, followed by more tomato sauce, a sprinkle of shredded mozzarella, and a few teaspoons of grated parmesan. Repeat the layers until all the ingredients are used, finishing with a layer of mozzarella and parmesan on top.

Step 9

In a small bowl, mix the breadcrumbs with the chopped parsley. Sprinkle this mixture over the top layer of the cheese.

Step 10

Cover the casserole dish loosely with aluminum foil and bake in the preheated oven for 25 minutes.

Step 11

Remove the foil and bake for an additional 20 minutes, or until the breadcrumbs are golden brown and the casserole is bubbling.

Step 12

Let cool for 10 minutes before serving. Garnish with extra parsley if desired.

Nutrition Facts

Serving size	(2363.3g)

Amount per serving	% Daily Value*
Calories	2074.6

Total Fat 110.1g	0%
Saturated Fat 43.8g	0%
Polyunsaturated Fat 4.0g
Cholesterol 216.0mg	0%
Sodium 6743.5mg	0%
Total Carbohydrate 197.6g	0%
Dietary Fiber 50.4g	0%
Total Sugars 84.6g
Protein 98.4g	0%

Vitamin D 0IU	0%
Calcium 2472.4mg	0%
Iron 16.3mg	0%
Potassium 5497.0mg	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: 45.6%

Protein: 18.1%

Carbs: 36.3%