STREAMING NOW: Feast with Friends

Easy Eggplant (Aubergine) Casserole

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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!”
READY IN:
1hr 15mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: