Eggplant casserole

We truly love eggplant and this eggplant casserole is to die for.

Eggplant casserole

I am super excited to share this eggplant casserole with you. One of my favorite veggies to eat is eggplant, however, for some weird reason, I hardly have any eggplant recipes in the blog. I am going to make it my mission to change that and have at least a couple more by the end of September.

This casserole recipe was a bit time consuming because I used lots of eggplants. I wanted to make quite a bit of it because I knew we would really enjoy this dish. We got about 7-8 servings out of it, so well worth the effort. This recipe has become a favorite for sure so I will be making it for time to come.

I served the eggplant casserole with pasta, however, I think it will also be great with whole grain bread. Next time I am going to do that.

This dish was a great family dinner. My husband adores eggplant so he was over the moon eating this one.

The pictures aren’t the greatest because I kind of made this quite late during the day so I hope you don’t mind. I really wanted to share this with you so I figured I post it and later on, when I make it again, change the pictures.

I hope you like this eggplant casserole. If you try it let me know how you like it.


Eggplant casserole from

This eggplant casserole has become one of our favorite dinners. I am going to be making this one for time to come. By the way, sorry for the pictures, I know they are not the greatest but it was pretty dark when I took them. I just wanted to share this recipe because we thought it was the bomb :-)


Eggplant casserole

Miryam's original recipe

Yield: 7-8 servings

Total Time: 50 minutes


  • 3-4 large eggplants, sliced 1/2″ thick
  • 1/4 cup olive oil
  • 26 oz jar marinara sauce
  • 1/3 cup fresh parsley, chopped
  • 8 oz. creme fraiche
  • 4 oz Parmesan and Romano cheese, grated


Preheat oven to 375.  Brush eggplants lightly with olive oil.  Heat a large skillet over med-high heat and fry eggplant slices in batches until golden on both sides.

Stir in half of the grated cheese and parsley to the creme fraiche. Place three to four tablespoons of the marinara sauce on a 9 x 13  rectangular casserole pan and place some of eggplant slices in a single layer.

Cover with a thin layer of the tomato sauce and a sprinkle some of the cheese and parsley over it. Make three more layers of eggplant, sauce and cheese, covering the top with tomato sauce.  Spoon over the creme fraiche and sprinkle on a final layer of the grated cheese.

Bake uncovered until browned and bubbling, about 30-35 minutes.  Let rest briefly before serving.

Serve over whole wheat pasta or with whole grain bread.

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Nutrition facts calculated based on the recipe giving 7 servings.


  1. Excellent. This will be dinner tonight for sure.

    Do you think we could substitute the creme fraiche with yoghurt, bechamel sauce or anything else to make it a tad healthier?


  2. Yum, I love eggplant. I can’t wait to see the other eggplant recipes as well.

  3. I just acquired massive amounts of eggplant from our neighbor. This is just the recipe I need.

  4. I have never made anything with eggplant but I love it too! This casserole looks amazing.

  5. This looks seriously awesome-I must try it!

  6. Looks heavenly, love eggplant and it’s nice to make a lot of it. I could see myself dunking some bread in the sauce and enjoying it.

  7. I just started cooking with eggplant recently so I’m new to it! Can’t wait to try this one!

  8. looks so delish… i have a baked version with pasta.. love your version too… i love eggplant, i think i don’t make it often cuz it consumes so much oil. that’s why i love it, tastes amaz!

  9. This looks just divine, Miryam! Pure comfort food.

  10. I made something eerily similar to this last night!! We must have been having some kind of psychologic connection. Big yum.

  11. I too want this for the dinner! Looks so dang good!

  12. I love this dish – coz I love eggplant and anything that’s cheesy and baked! I like the greek yogurt subsitution – I think I’ll try that.

  13. This looks so wonderful!! I can’t wait to see more of your eggplant recipes!!

  14. I came across awesome eggplant recipes at this food blog which were a great hit with my family:

    I am sure it will interest you:)

  15. Looks yummy and the pictures look fine ! I need a good recipe for eggplant since our neighborhood Italian restaurant took their eggplant parmesan off the menu. They said they didn’t get enough orders for it. Imagine that !!!!!

  16. Miryam gracias por esta deliciosa receta! mi familia y yo nos deleitamos con estas berenjenas!
    me encantaria darle 5 estrellas a esta receta, pero no tiene la opcion de (review this recipe)
    :( tal vez la podria agregar. Gracias de nuevo por tu variado, y nunca aburrido website!

  17. Do you HAVE to peel the eggplant? I love fried eggplant but have not eaten any in 5 years because I didn’t know if I had to peel it or not. TYVM

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