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eggplant casserole served on white plate

Eggplant Casserole

Prep Time 15 minutes
Cook Time 35 minutes
Cool 10 minutes
Total Time 1 hour
Servings 4 servings
This vegetable-packed casserole has roasted eggplant, broccoli, fresh tomatoes, shredded cheese, and sliced olives. Without any meat or sauces, it's a lighter main course that is both low carb and vegetarian.

Ingredients

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

Instructions

  • Prepare: Preheat oven to 400 F.
  • Bake Eggplant & Broccoli: Spread out eggplant cubes and broccoli florets in single layer on baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Bake uncovered at 400 F until eggplant and broccoli are tender, about 20 minutes.
  • Assemble Casserole: Add roasted eggplant and broccoli to 8x8 inch baking dish. Season with oregano and lightly toss to mix. Add chopped tomatoes, sliced olives, and 2/3 of cheddar cheese to baking dish. Carefully stir until well-mixed (Note 4). Evenly scatter remaining cheese on top. Pour beaten egg over cheese.
  • Bake Casserole: Bake uncovered at 400 F for 15 minutes. Cool for about 10 minutes, then serve (Note 5).

NUTRITION

Makes 4 Servings
Amount Per Serving:
Calories 340 (66% from fat)  
Total Fat 25g 39%
   Saturated Fat 9g 45%
Cholesterol 92mg 31%
Sodium 1110mg 46%
Net Carb 7g  
Total Carb 14.5g 5%
   Dietary Fiber 7.5g 31%
   Sugars 6.5g  
Protein 16g  
Vitamin A 70% · Vitamin C 146% · Calcium 37% · Iron 7%

PHOTOS

eggplant casserole served on white plate
raw eggplant and broccoli on parchment paper
adding broccoli and eggplant to casserole dish
adding olives and tomatoes to casserole dish
topping casserole with shredded cheese
eggplant casserole after baking

NOTES & TIPS

(1) Eggplant. About 12 ounces weight. Cut into uniform 3/4-inch cubes so that they bake evenly. If your cubes are smaller or larger than 3/4 inches, adjust the baking time accordingly.
(2) Cheddar Cheese. I use a bag of pre-shredded cheddar cheese; either mild or sharp will work. I like the bright yellow color that cheddar brings to this casserole, but you can substitute with any kind of shredded soft cheese that melts easily, like shredded mozzarella, pepper jack, or provolone.
(3) Olives. Use your favorite type of olive; kalamata olives are acidic and sharp in taste, whereas black olives are more mild. For convenience, I buy olives that are already pitted and sliced, typically packaged in liquid in a can or jar.
(4) Assembling Casserole. I use tongs to mix ingredients directly in the casserole dish, which makes cleanup easier since there are fewer dishes. If it’s easier for you, transfer all of the ingredients to a large mixing bowl to toss together, then transfer back to the casserole dish.
(5) Serving. Serve this casserole with a side of mashed cauliflower, creamy asparagus soup, or fried zucchini coins.