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    Home » 500 Calorie Meals

    Easy Eggplant Casserole Recipe - Vegetarian

    Published: Nov 25, 2022 by Kushi with 9 Comments . Article has 1525 words. About 8 minutes to read this article.

    Jump to Recipe Jump to Video Print Recipe

    This cheesy and low-carb easy eggplant casserole recipe is one of the best flavorful dishes you can serve as a main or a side.

    easy, simple cheesy eggplant casserole recipe

    If you are looking for a meatless vegetarian entree to make this Thanksgiving, Christmas, Super Bowl, or football party, or for your meatless Monday, then you are at the right place. Add this easy, no-fail recipe to your menu. Even meat lovers are going to enjoy this one.

    Jump to:
    • About
    • Ingredients
    • How to make the best cheesy eggplant casserole?
    • Pro Tips
    • Variations
    • Serving suggestions
    • Storage suggestion
    • Make ahead
    • FAQ
    • Video
    • Recipe card
    • User Reviews

    About

    If you love eggplant or aubergine, you will love this recipe and make it a frequent item in the kitchen. This dish is flavorful and meaty, making this the best choice for those switching from a non-vegetarian to a vegetarian diet.

    To make this Italian-style Eggplant casserole: Eggplants are first roasted in the oven and then arranged in a casserole dish along with the marinara sauce, cheese, and pepper or pepper flakes. The combination is not only delicious but also a healthy form of pizza. Eggplant acts like the base of your pizza which is low in carbs and healthy.

    I prefer the oven-roasting method to cook the eggplants instead of deep frying. Eggplants soak up oil like a sponge, making the fried eggplants greasy and heavy.

    Cheesy eggplant served with steamed broccoli and bread toast, meal under 500 calories

    Ingredients

    • 2 Large Eggplants or Aubergine, unpeeled (approx 1 kg or 2 pounds)
    • ¼ teaspoon Salt
    • Olive oil, to drizzle
    • ½ teaspoon Italian Pizza seasoning, optional
    • ¼ teaspoon Red pepper flakes or black pepper powder, optional
    • 1 cup Marinara sauce (pizza sauce)
    • 1 cup Mozzarella cheese (can add a little extra if desired)
    Top view of cheesy eggplant casserole in baking pan #casserole

    How to make the best cheesy eggplant casserole?

    How to roast eggplant or aubergine?

    Preheat the oven to 425 degrees F. Line a baking pan with parchment paper, and keep it ready.

    Nicely wash the eggplants and cut them into rounds of ¼ to ½ inch thick slices. No need to peel the skin of the eggplants.

    Arrange these slices in the prepared baking pan, brush with olive oil, and sprinkle salt. Roast it for 10 to 12 minutes.

    Remove it from the oven. Flip all the slices - drizzle oil and salt, and roast for another 10 to 12 minutes.

    How to roast eggplant without making mushy

    Arrange eggplant casserole:

    Reduce the oven temperature to 350 degrees F.

    Lightly spread one or 2 tablespoon of marinara sauce in your casserole dish. Arrange half of the roasted eggplant slices. Spread half portion of the sauce and cheese on top of the eggplant slices. If needed, season it with pizza seasoning and pepper flakes. Check the video here.

    Arranging eggplant, marinara sauce and cheese

    Arrange the remaining eggplant slices, followed by the remaining marinara sauce and cheese.

    Bake until the top becomes golden and bubbly for 10 to 15 minutes.

    Let it cool for 10 minutes before serving. Garnish with herbs of your choice or simply with spring onions.

    Arranging second layer of eggplants, marinara sauce and cheese

    Pro Tips

    For extra flavor, you can use herbs like parsley, basil, or cilantro.

    I added salt while roasting eggplants. Adding a pinch of salt will improve the dish's flavor.

    Variations

    This recipe is simple and the best. No alterations are needed. But here are a few options that you can consider to make your casserole a little different.

    Love mushrooms? Add sauteed (or oven-roasted) mushrooms along with eggplants while making layers.

    Want bacon or beef in everything you eat? Roast them in an oven or cook them on the stovetop until they develop color, and then add it along with the eggplant layers.

    You can substitute mozzarella with provolone, gruyère, Monterey jack, cheddar, or any melting cheese you love and top it with freshly grated parmesan if desired.

    Holding a cheesy eggplant bite in fork

    Old Fashioned Southern Eggplant Casserole

    To make old-fashioned southern eggplant casserole, you have to beat egg in a bowl to which you add crushed crackers, milk, cheddar cheese, butter, and salt to taste as required to which the roasted eggplants are tossed and baked.

    Mediterranean Eggplant Casserole (Greek Moussaka Recipe)

    Moussaka is a different-style dish than the cheesy eggplant casserole recipe presented here. To make Moussaka, you first need to make two sauces: one is a meat sauce, and the second is greek style bechamel sauce. Finally, in the casserole dish, you arrange layers by adding eggplants and two sauces and topping with bread crumbs. Stay tuned for a detailed recipe of my favorite Moussaka with Eggplant dish.

    Top view of cheesy eggplant casserole served with steamed casserole, bread toast, healthy low calorie meal

    Serving suggestions

    I love serving eggplant as a main dish (entree), along with steamed broccoli and toasted bread. This is my family's favorite way of eating this casserole. Sometimes we also like to serve it with spaghetti pasta.

    This dish can also be served as a side with roast chicken or Thanksgiving turkey, pork roast, or steak.

    Storage suggestion

    Leftovers are very rare for this dish. You can store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave just until heated through.

    Make ahead

    If you are making this for holidays, you can also arrange the casserole a day or 2 in advance and tightly wrap it with plastic wrap or aluminium foil and refrigerate. On the day of serving, just follow the baking instructions given above.

    cheesy italain style eggplant casserole recipe, aubergine recipe

    FAQ

    How do you cook eggplant, so it's not soggy?

    Cut the eggplants into the desired shape - rounds, cubes, or stripes. Drizzle olive oil and sprinkle salt. Bake in the oven, flipping halfway through until it is tender. Using too much oil or roasting on low heat for an extended time will make the eggplants mushy.

    Do you peel eggplant for casserole?

    No. Peeling eggplant is not at all necessary. The skin's texture becomes super tender as you bake it. Also, the eggplants will hold their shape (not fall apart) when cooked with skin-on.

    How do I choose the best eggplant for a casserole?

    The eggplant must be firm (not soft) to the touch and wrinkle-free.

    Should I soak the eggplant in water before cooking?

    If your eggplants are not fresh, then there are chances that they may be bitter. It is believed that soaking eggplant slices in salted water for a few minutes (10 to 20 minutes) and then patting the eggplants dry with a paper towel ensures that it removes the bitterness. But remember that soaking the eggplants can also make them mushy upon roasting. Hence skip this soaking step if you are using fresh eggplants.

    Can I roast the eggplants on the stovetop instead of baking them?

    Yes. You can even roast them in the pan, but it needs your time and presence around the stove as you will have to roast them in batches. Whereas in the oven, it is a lot easier. Spread the eggplant slices on one or several baking sheets, put them to bake, and then, after a few minutes, flip the slices and continue to bake until done. No mess at all.

    Can I use brinjal or Japanese eggplants to make this recipe??

    Yes. Any variety of eggplant works for this recipe. Depending on the size, the eggplants you need may differ.

    Video

    Check out the video here on making cheesy eggplant casserole.

    Recipe card

    easy, low carb, and healthy, best cheesy eggplant casserole recipe - vegetarian

    Easy Eggplant Casserole Recipe - Vegetarian | Italian Eggplant Casserole

    Kushi
    This cheesy and low-carb easy eggplant casserole recipe is one of the best flavorful dishes you can serve as a main or a side.
    If you are looking for a meatless vegetarian entree to make this Thanksgiving, Christmas, Super Bowl, or football party, or for your meatless Monday, then you are at the right place. Add this easy, no-fail recipe to your menu. Even meat lovers are going to enjoy this one.
    5 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 40 mins
    Total Time 50 mins
    Course Dinner, Lunch, Main Course, Side Dish
    Cuisine American, Italian
    Servings 8
    Calories 52 kcal

    Equipment

    • 1 Baking pan
    • 1 Casserole dish

    Ingredients
      

    • 2 Large Eggplant, unpeeled (approx, 1 kg or 2 pounds)
    • ¼ teaspoon Salt
    • Olive oil, just to drizzle
    • ½ teaspoon Italian Pizza seasoning
    • ¼ teaspoon Red pepper flakes or black pepper powder
    • 1 cup Marinara sauce (pizza sauce)
    • 1 cup Mozzarella cheese (can add little extra if desired)

    Instructions
     

    How to roast eggplant?

    • Preheat the oven to 425 degrees F. Line a baking pan with parchment paper, and keep it ready.
    • Nicely wash the eggplants and cut them into rounds of ¼ to ½ inch thick slices. No need to peel the skin of the eggplants.
      2 Large Eggplant, unpeeled
    • Arrange these slices in the prepared baking pan, brush with olive oil, and sprinkle salt. Roast it for 10 to 12 minutes.
      ¼ teaspoon Salt, Olive oil, just to drizzle
    • Remove it from the oven. Flip all the slices - drizzle oil and salt, and roast for another 10 to 12 minutes.

    Arrange eggplant casserole:

    • Reduce the oven temperature to 350 degrees F.
    • Lightly spread one or 2 tablespoon of marinara sauce in your casserole dish. Arrange half of the roasted eggplant slices. Spread half portion of the sauce and cheese on top of the eggplant slices. If needed, season it with pizza seasoning and pepper flakes. Check the video here.
      ½ teaspoon Italian Pizza seasoning, ¼ teaspoon Red pepper flakes or black pepper powder, 1 cup Marinara sauce (pizza sauce), 1 cup Mozzarella cheese (can add little extra if desired)
    • Arrange the remaining eggplant slices, followed by the remaining marinara sauce and cheese.
    • Bake until the top becomes golden and bubbly for 10 to 15 minutes.
    • Let it cool for 10 minutes before serving. Garnish with herbs of your choice or simply with spring onions.

    Video

    Notes

    For extra flavor, you can use herbs like parsley, basil, or cilantro.
    I added salt while roasting eggplants. Adding a pinch of salt will improve the dish's flavor.

    Nutrition

    Calories: 52kcalCarbohydrates: 8gProtein: 2gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 0.1mgSodium: 222mgPotassium: 356mgFiber: 4gSugar: 5gVitamin A: 180IUVitamin C: 5mgCalcium: 17mgIron: 1mg
    Keyword aubergine casserole, casserole dish, Casserole recipes for dinner, cheesy casserole, christmas casserole, eggplant, football party food, healthy casseroles, healthy recipes, low carb pasta, Old Fashioned, Super Bowl Food, thanksgiving casserole
    Tried this recipe?Let us know how it was!
    3 different images of healthy low carb cheesy eggplant casserole

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    Reader Interactions

    Comments

    1. TAYLER ROSS

      December 16, 2022 at 12:31 pm

      5 stars
      I made this eggplant casserole for dinner last night and it was fantastic! My whole family loved it- thanks for sharing!

      Reply
    2. Kelley

      December 16, 2022 at 1:59 pm

      5 stars
      This was easy and full of flavor! My whole family loved it thank you!

      Reply
    3. Holley

      December 16, 2022 at 2:20 pm

      5 stars
      This eggplant casserole dish is my new go to! Tastes delicious and no carbs!

      Reply
    4. Andrea

      December 16, 2022 at 2:26 pm

      5 stars
      This easy, simple and delicious eggplant is perfect for my family. Can't wait to make this.

      Reply
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    Hi, I'm Sridevi! I am a Software Engineer by qualification, a full-time Food Blogger by passion, a self-published Author, and a happy person two kids (monsters) ago.

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