Mediterranean Crispy Baked Eggplant Casserole
Prep Time: 20 minutes
Cook Time: 40–45 minutes
Total Time: 1 hour 5 minutes
Servings: 4–6
This Mediterranean Crispy Baked Eggplant Casserole is a delicious, vegetable-packed dish that combines tender, flavorful eggplant with a rich tomato sauce and melty cheese topping. The eggplant can be baked plain or coated in breadcrumbs for a crispy texture, layered with marinara, herbs, and optional ricotta or other vegetables. Finished with a mix of mozzarella, Parmesan, and feta, this casserole is a satisfying main or side dish perfect for a Mediterranean-inspired meal.
Ingredients
For the Eggplant:
2–3 medium eggplants, sliced into rounds or cubes
2–3 tbsp olive oil
Salt and black pepper, to taste
Optional for crispy version: ½ cup flour, 2 eggs (beaten), 1 cup breadcrumbs
For the Sauce and Filling:
2 cups marinara or tomato sauce
1 small onion, finely chopped
2–3 garlic cloves, minced
1 tsp dried oregano
1 tsp dried basil or Italian seasoning
½ cup ricotta cheese (optional)
Optional: other vegetables like zucchini, potatoes, or bell peppers, sliced or diced
For the Topping:
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
¼ cup crumbled feta cheese (optional)
Instructions
Prepare the Eggplant:
Preheat the oven to 200°C (400°F).
Slice eggplant into rounds or cubes. Sprinkle with salt and let sit for 10–15 minutes to remove excess moisture. Pat dry.
For a crispy version, dredge eggplant in flour, dip in beaten eggs, then coat with breadcrumbs.
Drizzle or brush with olive oil and season with salt and pepper. Place on a baking sheet and bake for 20–25 minutes, turning halfway, until golden and tender.
Prepare the Sauce:
In a skillet, heat a little olive oil over medium heat. Sauté onion and garlic until soft and fragrant.
Stir in marinara sauce, oregano, basil, and any additional herbs or spices. Simmer for 5–7 minutes.
Layer the Casserole:
In a baking dish, spread a thin layer of tomato sauce.
Arrange a layer of baked eggplant on top.
Add ricotta cheese or other vegetables if using.
Repeat layers, ending with a generous layer of sauce.
Add Cheese Topping:
Sprinkle shredded mozzarella, Parmesan, and feta (if using) evenly over the top.
Bake the Casserole:
Bake uncovered at 200°C (400°F) for 15–20 minutes, until the cheese is melted and golden.
For extra crispiness, broil for 1–2 minutes at the end.
Serve:
Let the casserole rest for 5–10 minutes before serving.
Serve warm as a main dish with bread, rice, or a side salad.
Tips
Eggplant Preparation:
Salting the eggplant and letting it sit for 10–15 minutes helps remove excess moisture and reduce bitterness. Pat dry before cooking.
Slice eggplant evenly to ensure consistent cooking.
Crispy Coating:
For a crunchy texture, dredge slices in flour, dip in beaten egg, then coat with breadcrumbs before baking.
Lightly spray or brush with olive oil to help them crisp in the oven.
Baking Tips:
Bake eggplant separately first to prevent the casserole from becoming soggy.
Use a high-temperature oven (200°C / 400°F) for better browning and texture.
Cheese Topping:
A mix of mozzarella, Parmesan, and feta adds both creaminess and a tangy Mediterranean flavor.
For extra browning, broil for 1–2 minutes at the end of baking.
Resting:
Let the casserole rest for 5–10 minutes after baking. This helps it set and makes serving easier.
Variations
Vegetable Variations:
Add zucchini, bell peppers, mushrooms, or thinly sliced potatoes for more layers and flavor.
Spinach or kale can be added for extra greens.
Vegan Option:
Replace ricotta with a tofu or cashew-based ricotta.
Use vegan mozzarella or omit cheese entirely.
Gluten-Free Option:
Use gluten-free breadcrumbs or skip the coating for a naturally gluten-free casserole.
Herb & Spice Variations:
Experiment with fresh herbs like basil, parsley, or thyme.
Add smoked paprika or red pepper flakes for a mild kick.
Extra Crispy:
Roast eggplant slices on a wire rack rather than a baking sheet to allow air circulation and even crisping.
Breaded eggplant can also be lightly fried before layering for an extra-crispy texture.
Make-Ahead:
Assemble the casserole a day in advance and refrigerate. Bake just before serving, adding a few extra minutes to heat through.
Q&A
Q: Can I make this casserole ahead of time?
A: Yes. Assemble it a day in advance and refrigerate. Bake just before serving, adding a few extra minutes to ensure it’s heated through.
Q: Can I make it vegan?
A: Yes. Replace ricotta with a cashew- or tofu-based ricotta, and use vegan mozzarella or omit cheese entirely.
Q: Can I make it gluten-free?
A: Yes. Use gluten-free breadcrumbs or skip the breading on the eggplant.
Q: Can I use frozen eggplant?
A: Fresh is preferred, but frozen eggplant can be used. Thaw and pat dry thoroughly to remove excess moisture before baking.
Q: How can I make it extra crispy?
A: Roast eggplant slices on a wire rack for better air circulation, lightly coat with breadcrumbs and olive oil, or briefly broil the top at the end of baking.
Nutrition
(per serving, serves 6)
Calories: ~250–280 kcal
Protein: 10–12 g
Carbohydrates: 15–18 g
Fat: 15–18 g
Fiber: 5–6 g
Sugar: 5–6 g
Sodium: 400–450 mg
Note: Nutrition values are approximate and may vary depending on cheese amounts, olive oil, and other ingredients used.
Conclusion
The Mediterranean Crispy Baked Eggplant Casserole is a versatile, flavorful dish that combines tender eggplant with rich tomato sauce, aromatic herbs, and a cheesy topping. It can be enjoyed as a main course or side dish and is easily adapted for vegan, gluten-free, or extra-crispy variations.
With its layers of roasted vegetables, optional ricotta, and melty cheese, this casserole is both comforting and elegant. It’s ideal for weeknight dinners, meal prep, or entertaining, bringing the flavors of the Mediterranean to your table in a healthy, satisfying way.