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.
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.
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:
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).
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. Please enter your first name for your account. Your saved recipe will also be sent to your email. This serving size is ideal as a main dish. You can divide the casserole into smaller servings to serve as a side dish.
