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Easy Eggplant (Aubergine) Casserole

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“The technique may seem a little strange here, but it is not unlike making a dressing or stuffing for poultry. The end result is a delicious vegetarian main dish for the fall. It has a rich taste and meaty texture; some of my vegetarian friends were very suspicious while eating it, but I wouldn't fool them!”
1hr 15mins

Ingredients Nutrition


  1. Peel and slice the eggplant 1 cm thick and place the slices on a plate in a single layer.
  2. Salt them heavily, cover with another plate and weight.
  3. Leave for 1/2 to one hour.
  4. Cut the bread into cubes.
  5. Peel and chop the onion.
  6. Sauté the bread cubes with the spices in 1 tbsp of olive oil, and lay them in a small lasagne pan when they are nicely browned.
  7. Rinse and gently squeeze dry the eggplant.
  8. Cut it in to 1 cm cubes and sauté them, with the onion, in the remaining olive oil, until the eggplant is tender.
  9. Add the tomatoes and simmer for a few minutes.
  10. Mix into the toasted bread cubes in the lasagne pan.
  11. Top with the grated cheese.
  12. Bake at 350°F for 30 minutes.

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