eggplant casserole

This healthy vegan eggplant casserole recipe contains beans for protein and bulk, is super easy to make and bursting with flavour!

Eggplant Casserole Recipe with Beans (Vegan)

eggplant (aubergine, whole)

cannellini beans (including the water)

onion (finely chopped)

garlic (finely chopped)

red/green chilli pepper (small, finely chopped)

celery (finely chopped)

tomato (chopped)

tomato paste

tomatoes

tbsp white wine

tbsp olive oil

bay leaf

Sea salt and pepper

Preheat the oven to 400 F/ 200 C/ gas mark 6.  Place the eggplant on a baking tray and bake for 35 minutes.  Remove from the oven, cut off the end and chop the eggplant into chunks (do not remove the skin).  Keep the oven on.

About 25 minutes into baking the eggplant start preparing the other ingredients.

In a saucepan heat up 2 tablespoons of the oil, add the bay leaf, garlic, onion, chilli and celery, stir and cook over a medium heat for 3 minutes, stirring often.

Add the wine and continue cooking for 2 more minutes.  Add the chopped eggplant, tomato, tomato paste, sun-dried tomatoes, salt, stir, cover and bring to the boil then simmer for 10 minutes.

Remove the bay leaf and partly blitz the sauce so that it has a chunky (not completely pureed), consistency (I used a stick blender to do this).  Combine with the beans (use the entire contents of the can, including the water), stir, season to taste and transfer into your baking dish.  Drizzle with a little oil and bake for 15 minutes in a preheated oven at 200 C.  Enjoy!

This casserole is full of the best that summer has to offer - eggplant, fresh herbs, mushrooms, tomatoes, and bell peppers. It's topped with cheese and baked until bubbling hot. 

Eggplant Casserole

butter

olive oil

onion,

garlic cloves,

yellow pepper, diced

portabello mushroom caps, sliced into bite-sized pieces

tomatoes,

parsley,

basil,

thyme

vegetable oil

eggplants,

salt

flour

Parmesan cheese

mozzarella,

Preheat the oven to 375°F. Coat a 2 1/2-quart casserole dish with cooking spray.

In a large skillet heat the butter and olive oil over medium-low heat. Add in the onions and cook for 3 minutes or so (don&#8217;t let them brown). Add in the peppers and garlic and continue to cook for an additional 3 minutes. Add in the mushrooms and cook them until they start to release their moisture (about 3 to 4 minutes). Finally, add in the tomatoes and herbs and allow to simmer for a couple of minutes. Remove the mixture to a large bowl and set aside.

In the same skillet, heat the vegetable oil and then add the eggplant and salt. Allow the eggplant to cook until it&#8217;s browned, stirring frequently. Once lightly browned add in the flour and stir. Add the tomato mixture and stir everything together and bring it to a simmer.

Spoon in 1/3 of the vegetable mixture into the prepared baking dish. Top it with some Parmesan cheese and a few slices of mozzarella. Spoon more of the veggies on top of the cheese followed by more cheese. Spoon in the last of the mixture and top it all of with a layer of cheese on top.

Bake the casserole for 30 minutes. Allow the casserole to stand a few minutes before serving.

This looks amazing!  I would like to make up a double batch (bumper crop of eggplant) and freeze it.  Have you tried freezing it?  Thank you.

It freezes very well if you have a sealer machine. You know you take the finished casserole, you put it in a machine approved plastic(it comes with the machine), then slide the opened end into the sealer. The machine will pull moisture out and seal. You don’t want to pull all the moisture out. The sealing preserves the vegetables integrity. Then freeze. I love this recipe because eggplant is my favorite vegetable. Believe it or not, there are not a lot of recipes that call for eggplant. Then when you want it’s ready and waiting. I do a double batch so I can have another meal. I suggest letting the casserole thaw and bake in the oven. Turn oven on to 400 degrees for 20 minutes. Once oven is heated turn oven down to 350 degrees. Bake 20-30 minutes depending on you oven. Remember the casserole is already cooked. You don’t want to over cook. I enjoyed making this recipe!

Great recipe, easy to make, and got plenty of compliments. I added pepper flakes since everyone in my family likes the extra kick. After seconds all around, everything disappeared.

My blind 96 year young sister made this and I  ❤️  🍆 but since i live By my self I never make it

I used a banana pepper instead of a yellow pepper bc that’s what I had on hand. It’s baking now, so I can’t honestly comment on taste. But the smells are amazing! My only question is the cook time. 30 min? or 60 min? Both were posted.

This casserole is delicious! I didn’t have any mushrooms and it was still amazing! My vegetarian daughter and vegan daughters loved it as well. I just put vegan cheese on her part of the casserole. I will definitely be making this again with mushrooms. And doubling it for leftovers! Thank you for sharing!

This dish smelled delicious as it was baking. I've just taken it out of the oven and couldn't wait so I took a bite. It's delectable! Thanks for this recipe.

I absolutely loved this recipe. Eggplant is a favorite of mine so I’m always looking for new recipes. 
This was a hit with me and hubby’ served as a mane course. I just delighted I have left overs for another meal‼️

Amazing recipe. I added spinach, jalapeño and pasta sauce

Greek Moussaka is a tasty, hearty eggplant casserole. Layers of eggplant, potatoes, and a spiced meat sauce nestled in between.

Moussaka: Eggplant Casserole

large eggplants, sliced lengthwise into 1/4 inch-thick slices, end slices discarded

Salt

Private Reserve extra virgin olive oil

yellow onion, finely chopped

lb ground lamb (or beef)

oregano

cinnamon

tsp black pepper

nutmeg

tsp paprika or hot paprika

red wine

14 oz can diced tomato

tsp sugar

beef broth

russet potatoes, peeled, very thinly sliced lengthwise

water

bread crumbs

fat free Greek yogurt

eggs,

tbsp allpurpose flour

reduced fat ricotta (cream cheese would work if you prefer)

oz crumbled feta cheese

Spread the eggplant slices in one layer and sprinkle with salt. Let set for 30 minutes to "sweat out" its bitterness.

Pat the eggplant slices dry and assemble in one layer on a lightly oiled baking sheet. Drizzle generously with olive oil. Place the baking sheet on the top oven rack and broil briefly, turning over so that both sides of the eggplant are softened and golden brown (do not worry if parts of the eggplant are slightly charred, but watch carefully so it doesn't burn). Remove from the oven and set aside.

Heat 2 tbsp olive oil in a skillet. Cook the onions on medium heat until they turn slightly golden brown, stirring regularly (about 5 minutes). Now add the ground lamb. Cook the lamb until fully browned, tossing regularly. Drain the lamb from any excess fat and return back to the skillet. Now add the dried oregano, ground cinnamon, pepper, nutmeg, and hot paprika. Stir to coat the meat with the spices. Add the wine and boil for 1 minute to reduce. Stir in the canned tomatoes, sugar and broth. Simmer on medium-low heat for 30 minutes.

In the meantime, boil the sliced potatoes in plenty of water until they are completely soft and easily breakable (about 5-7 minutes). Drain the water and set the potatoes aside briefly.

To prepare the cheese topping, whisk the Greek yogurt with the eggs and flour. Add the ricotta and feta cheese and whisk again to combine.

When ready, lightly oil a 9 1/2" x 13" oven-safe baking pan. Layer the eggplant slices on the bottom. Add the meat sauce and spread to cover the eggplant. Layer the potato slices to cover the meat sauce and sprinkle with the bread crumbs. Finally spread the cheese topping to thinly cover the potatoes.

Bake in the 350 F degree-heated oven for 45 minutes. If you need to, transfer the baking pan to the top rack and broil briefly so that the top of the moussaka gains a nice golden brown color (watch carefully).

Remove from the heat and let sit 5-7 minutes before cutting through into squares to serve. Enjoy!

This recipe can easily be made gluten free.  My wife and I loved it.   Takes me back to Greece.

Very good. I’ve never made moussaka before and this is definitely a keeper. Because of ingredients I had on hand I substituted ‘beyond beef’ for the beef , sour cream for the yogurt and sweet potato for russet potatoes. Flavors melds really well and everyone had 2-3 helpings.

That was pretty delicious. It had a wonderful unique flavor that i can't tell what from, the cheese or the spice mixture.

Mousaka has to be one of the top dishes to ever exist, a real example of great world cuisine. I like to think of it as a low-carb version of lasagna (not that I follow that diet). It was a more involved recipe than I am used to, which I welcomed since I always like to learn new techniques just as much as new recipes. All of this came together in the end, and it was a wholesome, delicious, filling meal. 

My housemate was won over within the first bite. If that is not a compliment, I have little idea what is. Sure as hell will I be making this one again.

This screams for salt.  Needs garlic, too sweet.

I just made this for the first time adding a bit of fresh garlic to the sauce, and using whole fat dairy products. Forget bechamel! This recipe reminds my husband and me of the moussaka we enjoyed on our anniversary on the island of Paros last year! Honestly,  I am wondering if Anna and Giorgos in Marpissa use this recipe? Brava, Suzy!

We loved this Moussaka! I used eggplant and tomato from my garden. The tomato was sliced and layered on top of the lamb. The potato also went in uncooked. Cooking time in the skillet was reduced to about 8 minutes and the oven cook time was increased to one hour. The topping was added after 30 minutes.

We are gluten free, so for the bread crumbs I substituted a 13oz can garbanzo beans, mashed, incorporated into the topping and omitted flour. It browned up very nicely under the broiler.

Provided one uses lamb (and not the ground beef option), this recipe leads to a fabulous meat sauce with the perfect combination of spices.  However, I am not sure what the creator was thinking for the cheese topping which is both unauthentic and unappetizing.  The topping should be replaced simple white bechemel sauce (butter, flour, milk) with the addition of egg yolks and a grated hard cheese.  This recipe sort of works if you replace the 3 eggs by egg yolks but if you include whole eggs, it will set into something with quite an unpleasant rubberized texture that is nothing like real Moussaka.

This is a wonderful dish! I made it with ground turkey, it worked out beautifully for me. I particularly love the eggplant in the recipe - no bitterness at all, and I was very hesitant to cook with eggplant before. Your tricks are marvellous! I added a bit more salt to the meat, though, I would say it's necessary. I also added some fresh basil on top, yum! Thank you very much, Suzy!!!

https://content.jwplatform.com/videos/EyhsXfD1.mp4

How to Make Greek Moussaka

Moussaka

long narrow eggplants (or 5 to 6 medium size)

olive oil, eggplant

onion

beef

Pepper, to taste (ground fresh)

sugar

tomato sauce

Parmesan

eggs

milk

by 10-inch deep pan greased (with olive oil)

Jelly roll pan

Peel and slice eggplant into 1/4-inch slices lengthwise. Sprinkle with salt. Place in a colander to drain (about 30 minutes). Rinse and let dry between paper towels.

Preheat oven to 350 degrees. Place eggplant onto well oiled jelly roll pans. Brush with olive oil. Bake 10 to 15 minutes until tender. Set aside. In a large skillet cook onions in 1/4 cup water, 3 tablespoons olive oil and 1/4 teaspoon salt until onions are clear. Remove and set aside. In same skillet brown meat. Add cooked onions, salt, pepper, nutmeg, cinnamon, sugar, tomato sauce and 2 tablespoons of butter.

Cook, stirring well. Reduce sauce until almost dry and set aside. In 15 by 10-inch greased pan sprinkle 1/2 of the cracker crumbs to cover the bottom (the rest will be used for the top). Place a layer of eggplant close together over cracker crumbs. Top with 1/3 of the grated cheese. Add 1/2 of the meat mixture. Spread evenly. Repeat once more and top with eggplant and cracker crumbs. Sprinkle the remaining Parmesan cheese. Beat 11 eggs and 1 cup of milk together well. Spoon entire mixture on top of mousaka wetting all crumbs and cheese. Drizzle top with 4 tablespoons melted butter. Bake in 350 degree oven for 50 to 60 minutes until golden brown on top and knife inserted in center comes out clean. Cool and cut into diamonds or squares. Serve warm.

This recipe freezes well. Thaw and cut into pieces and heat through.

I think that something is very wrong with this recipe. I followed it exactly but the flavour was bland.

This is a little time consuming but worth the effort.

We loved it.  Easy ,good and a change from normal American food. Katie from Olympic said Moussaka was good and she was right. It has meat, vegies, eggs, cheese and crackers a little of what most of us have at home.  Not disappointing.

We all enjoyed this recipe very much. Our daughter is getting married and i will make this for my new son in law.

Melt-in-your-mouth eggplants, creamy ricotta, parmesan and tomato sauce come together in this delicious meatless eggplant casserole that just screams summer. It's vegetarian and gluten-free!&nbsp;

Ricotta Eggplant Casserole

eggplants

olive oil spray

tomato passata (or marinara)

oregano leaves (chopped)

basil leaves (chopped)

ricotta cheese (400 g)

sea salt and pepper

Preheat oven to 430F ( 220C).

Remove eggplants' ends and slice them thinly lengthwise (about 5 millimetres or 0.2 inches thick).&nbsp;

Arrange eggplant slices on a baking sheet lined with parchment paper. You may need to use two baking sheets or bake eggplants in two batches depending on the size of your oven.

&nbsp;Spray with olive oil and season with salt and freshly cracked pepper. Bake for 25 minutes then remove from the oven and set aside. They will look a bit dry, it's normal (but they will actually be super tender).

In a bowl, combine tomato passata, 1 tablespoon of oregano and 2 teaspoons of basil.

In another bowl, mix together ricotta, 1 cup parmesan, eggs and the remaining oregano (1 tablespoon). Set aside.

In a 9×13' (23×33 cm)baking dish, arrange one layer of eggplant, one layer of tomato sauce and one layer of cheese mixture. Repeat with another layer of eggplant, tomato sauce and finish with cheese mixture. Sprinkle with remaining parmesan (1/2 cup).

&nbsp;Bake at 430F - 220C for 30 minutes or until cheese is golden brown. Please note that all ovens are different: keep an eye on the casserole and if it starts browning too much, reduce the oven temperature to 355F (180C).

Remove from the oven, cool slightly and then slice.

https://content.jwplatform.com/videos/w4cIJ1Yl.mp4

Melt-in-your-mouth eggplant, ricotta, parmesan and tomato sauce come together in this delicious meatless casserole that screams summer. Vegetarian and gluten free!

Eggplant Ricotta Casserole Blog

This Beef and Eggplant Casserole is tomato based and has plenty of added cheese.&nbsp; Cinnamon and pine nuts are added in to create some unique flavors.

Beef and Eggplant Casserole

garlic clove, (minced)

basil

black pepper

pine nuts

mozzarella cheese

Place sliced eggplants into a colander. Sprinkle with salt and set aside for at least 30 minutes to allow salt to draw out excess liquid from eggplant. Pat slices dry on paper towels. Place on greased or nonstick baking sheet and brush with oil using pastry brush. Broil for approximately 4 minutes, or until slices are just browned. Turn slices over and repeat process for the other side. Layer slices in 9x13-inch dish and set aside.

Preheat the oven broiler.

In a sauté pan over medium-high heat, combine the onion and ground beef and sauté until meat is browned. Stir in the garlic, oregano, basil, cinnamon, salt and pepper. Add the tomato sauce. Remove from heat and stir in pine nuts. Cool.

Preheat the oven to 350 degrees F.

Place large tablespoonfuls of the beef mixture on top of the eggplant slices in the baking dish. Places slices of mozzarella cheese over the top to completely cover the beef layer. Sprinkle with Parmesan and bake at 350 degrees for 30 minutes.

Sprinkle with additional Parmesan and serve while hot.

Egyptian-style Moussaka is a lighter take on the classic eggplant casserole, with a spiced meat sauce, pine nuts, and no béchamel. Gluten free and perfect for summer!

Egyptian Moussaka (Saucy Eggplant and Beef Casserole)

Kosher salt

green bell peppers

garlic cloves

Extra virgin olive oil

coriander

sweet paprika

red pepper flakes

Black pepper

whole San Marzano tomatoes

parsley

pine nuts almonds ((optional))

Pita bread (or rice,

Get ready. Position a rack in the middle of the oven and heat to 400°F. Lightly oil a sheet pan.

Salt the eggplant. Season the eggplant slices generously with salt and spread them in one single layer on a clean surface (like a baking tray or wire rack). Set aside for a few minutes while you prepare the remaining ingredients.

Get your veggies prepped. Coarsely chop the onion. Core, seed, and coarsely chop the bell peppers. Mince the garlic.

Bake the eggplant. You should see beads of water form on the surface of the eggplant as it “sweats out” any bitterness. Use a paper towel to dry the eggplant well on both sides, removing any excess salt, then brush each slice generously with extra virgin olive oil. Arrange them without overlapping on the prepared sheet pan. Bake on the center rack of your heated oven for about 20 minutes, or until they begin to soften (they should not be fully cooked yet).

Meanwhile, start the sauce. In a large skillet over medium-high heat, heat about 2 tablespoons olive oil until shimmering. Add the onions, bell peppers, and garlic and season with a big pinch of salt. Cook the vegetables, tossing regularly, until they soften a bit, about 5 minutes.

Cook the meat. Add the ground beef and use a wooden spoon to break the meat up. Cook until fully browned, about 7 to 10 minutes. If needed, carefully drain any excess liquid or fat in a heat-safe bowl and return the pan to the heat. Season with the coriander, paprika, red pepper flakes or Aleppo pepper, and a big pinch of pepper and stir to combine.

Simmer. Add the tomatoes and their juices and 1/3 cup of water. Break the tomatoes up a bit with the wooden spoon. Bring the sauce to a boil, then lower the heat and let it simmer while the eggplant finishes baking. Remove from the heat, taste, and add more salt to your liking.

Assemble the moussaka. Prepare a 9 x 13 baking dish and lightly oil the bottom. Arrange half of the partially baked eggplant on the bottom and top with half of the sauce. Layer the remaining eggplant on top and cover it with the sauce. Drizzle with a little olive oil.

Return to the oven to bake. Transfer the baking dish to the heated oven and bake for about 20 minutes. Then transfer to the broiler for just a few minutes until it gains some color.

Garnish and serve. Remove from heat and finish with the parsley and nuts. Serve hot or warm with pita bread or rice.

https://content.jwplatform.com/videos/IeT3NA90.mp4

A lighter take on the classic Greek casserole, Egyptian moussaka layers saucy spiced ground beef with onion, bell peppers, garlic, and tender roasted eggplant.

Egyptian Style Moussaka

Greek cuisine&#39;s most famous dish, moussaka is in its best version here. This is the authentic Greek moussaka recipe, just like we make at home.

Moussaka-Greek Eggplant Potato Casserole

eggplants (Plus one extra in case it is needed)

potatoes

extra virgin olive oil

onions (medium size, or one large, minced)

garlic

cinnamon stick (or one teaspoon ground cinnamon)

cumin

all-purpose flour (plus more in case you need to thicken the sauce)

milk (plus one cup in case you need to thin the sauce)

yolks

Parmigiano Reggiano (grated)

sea salt

pepper

Heat two tablespoons of olive oil in a deep large saucepan and brown the ground meat over high heat, stirring and breaking it with a spoon. After it browns, add the onion, garlic, ground nutmeg, cumin, cinnamon stick, and cloves.Let the onion soften for a few minutes, and add the tomato paste. Stir and cook for two-three minutes and pour in the wine. Let the alcohol evaporate. Add the tomatoes and a teaspoon of sugar and stir. Simmer meat ragu for an hour on low heat.

Prepare the meat ragu

Cut the eggplants into slices about 1 cm / ⅓ inch thick.Sprinkle slices with sea salt, and place them on a colander to drain their liquids for 15 minutes. Pat the eggplants dry.Fry eggplant slices in hot olive oil until they take on color, about 2-3 minutes.Transfer to a wire rack and set aside.

Prepare the eggplants

Cut the potatoes into 6 mm / ¼ inch thick slices. Place slices into a bowl of water while you slice. When all are done, drain, and pat dry.Fry slices in hot olive oil until they take on color, about 1-2 minutes.Transfer to a wire rack and set aside.

Prepare the potatoes

Add a layer of potatoes to a baking pan—season with sea salt and pepper. Repeat with another layer of potatoes. Layer the eggplants.You can alternate with a layer of eggplants if you like or add another layer of potatoes and right after layers of eggplant.Remove the cinnamon stick from the meat sauce and pour it evenly over the eggplants.Next, sprinkle a generous amount of grated cheese.

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