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GET IT NOWThis eggplant casserole was a whim of a dish I created while thinking up creative ways to use one of my favorite summer vegetables. I cook with eggplant often in the summer, but it’s usually for a side dish, like sauteed eggplant or ratatouille. This time, I played around with my popular eggplant lasagna to make a vegetarian main, using chickpeas and bell peppers for the filling. And even though we’re definitely meat eaters in this family, my eggplant casserole recipe left us feeling incredibly satisfied. Make it with me for a healthy, hearty, and veggie-packed dinner!
Why You Need My Eggplant Casserole Recipe
- Variety of flavors and textures – Between the tender roasted eggplant, creamy chickpeas, sweet peppers, Italian spices, and melty cheese, every bite offers something new. You’ll love the medley of different veggies!
- Healthy, simple ingredients – Like most of my healthy recipes, this one uses just fresh, common ingredients (I like it that way). You don’t have to hunt down anything unusual, and this dish is naturally gluten-free.
- Meal prep friendly – I’m a big fan of prepping ahead, and this eggplant casserole is perfect for it. I’ve got a couple ways you can meal prep below.
- Versatile veggie dish – Like my eggplant rollatini, even meat lovers will enjoy this as a vegetarian dinner. But it’s also wonderful as a side dish with grilled chicken or a juicy skirt steak.
Ingredients & Substitutions
Here I explain the best ingredients for my eggplant casserole recipe, what each one does, and substitution options. For measurements, see the recipe card.
Eggplant:
- Eggplant – Look for small to medium eggplants if you can. Larger ones are more seedy and bitter. If you have larger ones, I recommend salting the slices, letting them sit for about 30 minutes, then rinse, pat dry, and proceed with the recipe.
- Olive Oil – I brush the eggplant slices with olive oil to help the salt and pepper stick, and to give them a roasty texture. You can use avocado oil, too.
- Sea Salt & Black Pepper
Filling:
- Aromatics – Including onions and garlic. I usually have white onions on hand, but red or yellow work, too. As a shortcut, feel free to use 4 teaspoons of jarred minced garlic instead of fresh.
- Bell Pepper – I used a red bell pepper, but any color works. Roasted red peppers would make a nice flavorful substitute for the fresh ones — add them together with the chickpeas if you go that route.
- Chickpeas – These are the bulk of the filling, for a hearty texture and protein boost. White beans would also work well.
- Diced Tomatoes – I use petite diced tomatoes because they blend perfectly into the filling. Feel free to use regular diced tomatoes, crushed tomatoes, or even just tomato sauce.
- Seasonings – Including my 5-minute Italian seasoning blend (but store-bought works too), sea salt, and black pepper. Toss in a pinch of crushed red pepper flakes if you like extra heat.
- Olive Oil – For sauteing the veggies.
Cheese Layer:
- Mozzarella Cheese – I used low-moisture shredded mozzarella, but you can definitely use fresh mozzarella instead (I’ve tried it!). Just be careful, as it can make your eggplant casserole watery—check out my tip below on how to use fresh mozzarella. You could also go with shredded cheddar cheese, parmesan cheese, or provolone.
How To Make Eggplant Casserole
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Season the eggplant. Brush the eggplant slices with the olive oil on both sides, and season with salt and pepper. Place onto a lined baking sheet in a single layer.
- Roast the eggplant in the oven. Once they are soft, remove from the oven and leave the oven turned on, as you’ll use it again for the assembled eggplant casserole.
- Saute the aromatics and bell peppers. While the eggplant is roasting, heat olive oil in a large skillet over medium heat. Add the onions and bell peppers, and cook until soft and starting to brown. Add the minced garlic to the pan and saute until fragrant.
- Simmer the chickpea filling. Add the chickpeas, diced tomatoes, Italian seasoning, salt, and pepper. Stir to combine and simmer for a couple minutes. Adjust salt and pepper to taste if you like.
- Assemble the casserole. Line the bottom of a casserole dish with the roasted eggplant slices. Spread half of the filling over the eggplant, then top with shredded mozzarella. Repeat the layers of eggplant, filling, and cheese.
- Bake and broil until golden. Pop the eggplant casserole into the oven and bake until the cheese melts. Then, place it under the broiler for a couple minutes to brown the cheese. I like to garnish with fresh parsley, but fresh basil leaves would also work nicely.
My Recipe Tips
- Spread quickly when brushing the oil on the eggplant. If you don’t, it just absorbs into one spot. You can also take a shortcut and just spray them with olive oil spray instead.
- Keep an eye on the eggplant while it’s roasting. You want them to be soft but not mushy, which usually takes 20-25 minutes. I start checking them at 20 minutes.
- Feel free to throw other veggies into the filling. Sometimes I add zucchini or even olives, which I didn’t used to like but am coming around to. It’s a great way to use up anything you have on hand.
- You can use fresh mozzarella, but it can get watery if you’re not careful. When I use it for casseroles (like I did for my zucchini parmesan), I layer it between paper towels and weigh it down before I start the recipe to squeeze out excess moisture. You can also squeeze it with a cheesecloth over the sink, or place in a strainer in the fridge overnight. If you want to avoid this issue altogether, just use shredded mozzarella (the way I’ve made the eggplant casserole recipe here).
Storage & Meal Prep
- Store: Keep leftovers in an airtight container in the fridge for up to 3-4 days. If I have a lot left, I just cover the whole thing with foil.
- Meal prep: One of the reasons I like this eggplant casserole is the meal prep aspect! You can assemble it up to 3 days in advance, cover, and store in the fridge until ready to bake. If you have less time to prep, you can just roast the eggplant and chop the veggies ahead, then cook the filling and assemble the day-of.
- Reheat: Pop the casserole in the oven for 10-20 minutes at 350 degrees F, until hot. If you’re in a hurry, microwaving individual portions works too!
- Freeze: Assemble the eggplant casserole up to right before the last baking step. Wrap tightly in plastic wrap, and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Serving Ideas
Eggplant casseroles are usually served as a main course, and I’ve totally served this one all by itself. But, mine can work as a main or a side! Here are some serving ideas for both:
- Main Dishes – This veggie meal is already high in protein, but if you want more, try my lamb kofta, grilled chicken legs, chicken leg quarters, London broil, or pesto salmon.
- Side Dishes – When I serve this eggplant casserole as a main dish, I like to add Greek lemon potatoes or a simple salad, like arugula salad or artichoke salad.
- Starters – Start your meal with my summery cucumber soup, or for an Italian vibe, Caprese skewers or Zuppa Toscana.
More Eggplant Dinner Recipes
If you think of eggplant as only a side dish, think again! I’ve got more eggplant recipes that are hearty enough to make a main dish:
My Favorite Baking Dish For This Recipe
I’ve had this baking dish for ages! It heats evenly, and looks stylish enough to go straight from the oven to the table.
Eggplant Casserole
My eggplant casserole recipe with roasted eggplant, chickpeas, tomatoes, and melty cheese makes a healthy, veggie-packed main or side dish.
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Ingredients
Tap underlined ingredients to see the ones I use.
Eggplant:
Filling:
Assembly:
Instructions
Tap on the times in the instructions to start a kitchen timer.
Eggplant:
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Preheat the oven to 400 degrees F (204 degrees C). Line a large baking sheet (or 2 smaller ones) with parchment paper).
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Brush the eggplant slices with olive oil on both sides, and season both sides with salt and pepper.
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Roast the eggplant slices in the oven for 20-25 minutes, until soft. When done, remove from the oven and leave the oven on at 400 degrees F (204 degrees C).
Filling:
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While the eggplant is roasting, heat a tablespoon of olive oil in a very large skillet over medium heat. Add the onions and bell peppers. Cook for 7-10 minutes, until soft and starting to brown.
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Add the minced garlic and cook for about 1 minute, until fragrant.
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Add the chickpeas, diced tomatoes, Italian seasoning, salt, and pepper. Stir to combine and simmer for about 2 minutes. Adjust salt and pepper to taste if needed.
Assembly:
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Line the bottom of a large baking dish with a single layer of roasted eggplant slices. Spread half of the filling mixture over the eggplant, then top with a layer of shredded mozzarella. Repeat the layers of eggplant, filling, and cheese again.
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Bake for about 10 minutes, until the cheese melts. Place under the broiler and broil for 2-4 minutes, until the cheese is golden brown.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1/6 of the entire casserole
This serving size is ideal as a main dish. You can divide the casserole into smaller servings to serve as a side dish.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Eggplant Casserole
5 Comments
RAY SMITH
0I served this with Lebanese baked kibbeh, tabbouleh and it was all a hit. This is a must save recipe for me.
Wholesome Yum D
0That sounds like an incredible meal, Ray! So glad this one earned a spot in your must-saves!
Sharon
0Great recipe. I enjoyed trying something new and easy. I live alone so this made 2 meals for me. I and I sure it will taste better tomorrow.
Lyn
0The roasted eggplant and chickpea filling were so tasty, and the melted mozzarella made it extra creamy. It was easy to put together and great for meal prep. I’ll definitely make this again!
Elona
0I appreciated how easy it was to prepare ahead of time and just pop in the oven when ready. This has definitely become a new favorite for our meatless Mondays!