Description
Discover a comforting Greek Eggplant Casserole that brings easy Mediterranean vibes to your tablecrisp edges bold flavors and a simple weeknight win
Ingredients
2 medium eggplants, cut into 1/2-inch rounds
2 tablespoons olive oil, plus more for brushing
1 teaspoon kosher salt, divided; black pepper to taste
1 small onion, finely chopped
2–3 garlic cloves, minced
1 (14-ounce) can crushed tomatoes (or tomato passata)
1 teaspoon dried oregano (or 1 tablespoon fresh oregano, chopped)
1/2 teaspoon dried thyme or dill
1/2 cup crumbled feta cheese
1/4 cup grated Parmesan or Pecorino (optional, for extra savoriness)
1/2 cup breadcrumbs (gluten-free if needed) or panko, mixed with 1 tablespoon olive oil
Fresh parsley or dill, chopped, for garnish
Optional: lemon zest, a light drizzle of extra-virgin olive oil to finish
Instructions
- Preheat your oven to 375°F (190°C). Lightly brush both sides of the eggplant rounds with olive oil and season with a pinch of salt and pepper. Roast on a baking sheet 15–20 minutes, flipping once, until tender and lightly caramelized.
- Meanwhile, heat a tablespoon of olive oil in a skillet over medium heat. Add the onion and sauté until translucent and sweet, 4–5 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.
- Pour in the crushed tomatoes, then add oregano, thyme or dill, and a pinch of salt. Let the sauce simmer gently 8–10 minutes, until slightly thickened and glossy. Taste and adjust seasoning.
- In a baking dish, spread a thin layer of sauce on the bottom. Layer half the roasted eggplant rounds over the sauce, cover with more sauce, then sprinkle half the feta. Repeat with the remaining eggplant, sauce, and feta. If using Parmesan, sprinkle it over the top now.
- Top with the breadcrumb mixture. If you like, drizzle a little olive oil over the crumbs to help them crisp up.
- Bake, covered, for 25 minutes. Remove the cover and bake 10–15 minutes more, until the top is golden and bubbly around the edges. Let rest 5–10 minutes before slicing to help everything set and stay neat on a plate.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main dish
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 6 servings
- Calories: 150 calories
- Sugar: 6 grams
- Fat: 8 grams
- Saturated Fat: 8 grams
- Carbohydrates: 14 grams
- Fiber: 3 grams
- Protein: 6 grams
Keywords: Greek eggplant casserole, eggplant casserole, Mediterranean, vegetarian, Greek, feta, casserole