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Roasted Eggplant Casserole

Published Feb 25, 2019 By Julia 4 CommentsThis post may contain affiliate links.

Summary:
This roasted eggplant casserole is a low carb and keto recipe with broccoli, fresh tomatoes, shredded cheese, and olives. For more vegetarian dishes, visit Vegetable Main Recipes.

Roasted Eggplant Casserole

4 from 2 votes
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Prep: 15 mins
Cook: 35 mins
Cool: 10 mins
Yield: 4 servings
Calories: 340
Net Carbs: 7g

INGREDIENTS

  • 1 medium eggplant (12 ounces weight), cut into 3/4-inch cubes
  • 6 cups broccoli florets, cut smaller than 2 inches
  • 3 roma tomatoes, finely chopped
  • 1.5 cups shredded cheddar cheese
  • 1/2 cup drained sliced kalamata or black olives
  • 1 large egg, beaten
  • 2 tablespoons olive oil
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

INSTRUCTIONS

  • Preheat the oven to 400 F.
  • On a large baking sheet lined with parchment paper, spread out eggplant cubes and broccoli florets in a single layer. Drizzle with olive oil and season with salt and pepper.
  • Bake at 400 F until the eggplant and broccoli are tender, about 20 minutes.
  • In an 8x8 inch baking dish, add roasted eggplant and broccoli. Season with oregano and lightly toss to mix.
  • Add chopped tomatoes, sliced olives, and two-thirds of the cheddar cheese to the baking dish. Carefully stir until well-mixed.
  • Evenly scatter remaining cheddar cheese on top. Pour beaten egg over the cheese.
  • Bake at 400 F for 15 minutes. Let it cool for about 10 minutes before slicing into it.

NUTRITION

Makes 4 Servings
Amount Per Serving:
Calories 340 ย 
Total Fat 25g 39%
ย ย ย Saturated Fat 9g 45%
Cholesterol 92mg 31%
Sodium 1110mg 46%
Net Carb 7g ย 
Total Carb 14.5g 5%
ย ย ย Dietary Fiber 7.5g 31%
ย ย ย Sugars 6.5g ย 
Protein 16g ย 
Vitamin A 70% ยท Vitamin C 146% ยท Calcium 37% ยท Iron 7%

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slice of roasted eggplant casserole served on a white plate

Recipe Overview

To make this eggplant casserole, chopped eggplant cubes and broccoli florets are spread out on a baking sheet and roasted, then mixed and assembled with all other ingredients in a casserole dish. Lastly, everything is baked together until heated through and combined.

This recipe is inspired by my eggplant lasagna, and both dishes make for great low carb dinnersย (and excellent leftovers!). The main differences between them are:

  • this casserole is vegetarian, whereas the lasagna has ground beef in it
  • both dishes use eggplant, but this casserole uses chopped cubes and the lasagna uses thinly cut slices
  • the lasagna has a meat sauce that needs to be separately prepared in a pan on the stovetop, whereas this casserole doesn’t

I recommend both dishes to anyone who loves eggplant; the lasagna is great for meat lovers but more complicated to make, and this casserole is great as an easy dinner.

eggplant cubes and broccoli florets on a baking sheet for roasting
newly baked eggplant and broccoli added to casserole dish

Selecting And Preparing Ingredients

The eggplant, broccoli, and tomatoes are all fresh ingredients that you can find in the produce section of your grocery store, and not frozen or thawed. Pay attention to the chopped sizes for the eggplant and broccoli; otherwise, you’ll need to bake for a shorter (or longer) period of time if your chopped vegetables are smaller (or larger) than indicated.

I use cheddar cheese in pre-shredded form that’s packaged in plastic resealable bags. Either mild or sharp will work. For convenience, I use kalamataย olives that are already pitted and sliced, and they’re packaged in liquid in jarred or canned form. You can use your favorite type of olive — kalamata olives are acidic and sharp in taste, whereas black olives are more mild.

adding olives and tomatoes to a vegetarian casserole

Assembling The Casserole

I mix ingredients directly in the casserole dish, which makes cleanup easier since there are fewer dishes. I use tongs to mix all of the vegetables together by inserting the tongs vertically into the casserole dish and making a rotating motion, allowing the ingredients to gracefully mix in place without being accidentally flung over the side.

If it’s easier for you, you can transfer all of the ingredients to a large mixing bowl to toss together, and then transfer them all back to the casserole dish. Either way will work.

topping a casserole with shredded cheddar cheese
eggplant casserole right after baking

More Low Carb Vegetarian Recipes


Cauliflower Mac And Cheese

Roasted Cauliflower Curry

Avocado Egg Salad

Chili Relleno Casserole

Filed Under: Casseroles, Mains: Vegetable, Per Serving: 5-10g Net Carbs Tagged With: 31-60min, 6-10ingredients, broccoli, cheddar cheese, dried oregano, eggplant, eggs, featured, gluten free, olives, oven, tomatoes, vegetarian

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. She shares simple recipes and guides for keto and low carb diets. Learn more.

Previous Post: « Tomato Basil Soup
Next Post: Keto Lasagna »
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newest oldest most voted
Person

Can I make this without egg?

Vote Up0Vote Down  Reply
9 months ago
Julia

Yes, you can skip the egg. Hope you get a chance to make this!

Vote Up0Vote Down  Reply
9 months ago
jill

Didn’t realize I didn’t have any broccoli – made it anyway – delish – didn’t miss the broccoli at all! Really love the salty olives with the tomato and eggplant. I was skeptical about adding cheese, but this turned out to be something I’ll make regularly.

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1 year ago
Charity Epperson

This eggplant casserole is wonderful, I love using squash, zucchini, eggplant in my recipes.

Vote Up0Vote Down  Reply
1 year ago

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