Baked Eggplant and Egg Casserole with Cheese and Herbs

Quick Recipe Version (TL;DR)

• Yield: 6 servings (8×8-inch casserole)
• Prep Time: 20 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 1 hour 25 minutes

Quick Ingredients

• 2 medium eggplants (about 2 lb / 900 g), sliced into 1/2-inch rounds
• 5 tbsp olive oil, divided
• 1 1/2 tsp kosher salt, divided (plus more to taste)
• 1/2 tsp black pepper
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 cup (240 g) crushed tomatoes
• 1 tsp dried oregano
• 8 large eggs
• 1/2 cup (120 ml) whole milk
• 1 cup (100 g) shredded mozzarella
• 3/4 cup (75 g) crumbled feta
• 1/3 cup (30 g) grated Parmesan
• 1/2 cup (20 g) chopped fresh parsley
• 2 tbsp chopped fresh basil
• Pinch red pepper flakes (optional)

Do This

• 1) Roast oiled, salted eggplant slices at 425°F (220°C) for 25–30 minutes, flipping once.
• 2) Sauté onion in olive oil 5 minutes; add garlic 30 seconds; stir in crushed tomatoes + oregano and simmer 5 minutes.
• 3) Whisk eggs, milk, pepper, herbs, and half the cheeses.
• 4) Layer eggplant + tomato-onion mixture in a greased 8×8-inch baking dish; pour egg mixture over.
• 5) Top with remaining cheese; bake at 375°F (190°C) for 35–40 minutes until set.
• 6) Rest 10 minutes, slice, and serve warm.

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Why You’ll Love This Recipe

• Comforting and hearty, with tender roasted eggplant and a cheesy, herb-scented egg custard.
• Simple ingredients and straightforward steps (no fussy techniques required).
• Great for breakfast-for-dinner, brunch, or meal prep lunches.
• Flexible: swap cheeses, add greens, or make it spicy.

Grocery List

• Produce: 2 medium eggplants, 1 small yellow onion, 3 garlic cloves, fresh parsley, fresh basil
• Dairy: 8 large eggs, whole milk, mozzarella, feta, Parmesan
• Pantry: olive oil, crushed tomatoes, dried oregano, kosher salt, black pepper, red pepper flakes (optional)

Full Ingredients

For the Roasted Eggplant

• 2 medium eggplants (about 2 lb / 900 g), cut into 1/2-inch-thick rounds
• 3 tbsp olive oil
• 1 tsp kosher salt

For the Tomato-Onion Layer

• 2 tbsp olive oil
• 1 small yellow onion, finely diced (about 3/4 cup / 120 g)
• 3 garlic cloves, minced
• 1 cup (240 g) crushed tomatoes
• 1 tsp dried oregano
• 1/4 tsp kosher salt (plus more to taste)
• Pinch red pepper flakes (optional)

For the Egg & Cheese Mixture

• 8 large eggs
• 1/2 cup (120 ml) whole milk
• 1/2 tsp black pepper
• 1/2 cup (20 g) chopped fresh parsley
• 2 tbsp chopped fresh basil
• 1 cup (100 g) shredded mozzarella, divided
• 3/4 cup (75 g) crumbled feta, divided
• 1/3 cup (30 g) grated Parmesan

For the Baking Dish

• 1 tsp olive oil (or butter) for greasing the dish

Step-by-Step Instructions

Step 1: Roast the eggplant until tender and lightly browned

Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper (or use a lightly oiled sheet pan).

Arrange the eggplant rounds in a single layer (use two sheet pans if needed so they roast instead of steam). Brush both sides with 3 tbsp olive oil and sprinkle with 1 tsp kosher salt.

Roast for 25–30 minutes, flipping the slices halfway through, until the eggplant is soft, golden at the edges, and no longer spongy. Set aside. Reduce oven temperature to 375°F (190°C) for baking the casserole.

Step 2: Cook a quick tomato-onion layer for flavor and moisture

While the eggplant roasts, warm 2 tbsp olive oil in a skillet over medium heat. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened.

Add the minced garlic and cook for 30 seconds, just until fragrant. Stir in the crushed tomatoes, dried oregano, 1/4 tsp kosher salt, and red pepper flakes (if using). Simmer for 5 minutes to slightly thicken, then remove from the heat.

Step 3: Whisk the eggs, milk, herbs, and cheeses

In a large bowl, whisk together the 8 eggs and 1/2 cup milk until smooth. Whisk in the black pepper, parsley, and basil.

Stir in 1/2 cup (50 g) mozzarella and 1/2 cup (50 g) feta. (You’ll save the rest of the mozzarella and feta for the top.)

Step 4: Assemble the layers

Grease an 8×8-inch baking dish with 1 tsp olive oil.

Layer half of the roasted eggplant slices in the bottom (overlapping is fine). Spoon on half of the tomato-onion mixture. Repeat with the remaining eggplant and the remaining tomato-onion mixture.

Slowly pour the egg mixture over the top, tilting the dish a little so the eggs settle into the gaps. Use a fork to gently nudge a few spots so the custard can flow down without disturbing the layers too much.

Step 5: Add the final cheese topping

Sprinkle the top evenly with the remaining 1/2 cup (50 g) mozzarella, remaining 1/4 cup (25 g) feta, and all of the Parmesan.

Step 6: Bake until set and lightly golden

Bake at 375°F (190°C) for 35–40 minutes, until the center is set (it should not look wet) and the top is lightly golden.

For accuracy, you can check that the center reaches 160°F (71°C) on an instant-read thermometer.

Step 7: Rest, slice, and serve

Let the casserole rest for 10 minutes before slicing. This helps it firm up so you get neat pieces and defined layers.

Serve warm. If you like, add a little extra chopped parsley or basil right before serving.

Pro Tips

• Don’t crowd the eggplant: If the slices overlap on the pan, they’ll steam and stay spongy. Use two pans if needed for better browning.
• Roast until truly tender: Eggplant should be soft all the way through before you assemble, or it will taste undercooked in the final bake.
• Let it rest: A full 10 minutes makes a big difference for clean slices and a set custard.
• Use a thermometer if you’re unsure: Eggs are set at 160°F (71°C) in the center.
• Season in layers: Eggplant, tomato mixture, and eggs each need a little seasoning for the whole dish to taste balanced.

Variations

• Greek-style: Use all feta (skip mozzarella), add 1/2 cup (75 g) halved kalamata olives, and swap basil for fresh dill.
• More veggies: Add 2 cups (60 g) baby spinach (wilt it in the onion pan first) or 1 cup (150 g) roasted red peppers (drained and sliced).
• Meaty option: Add 6 oz (170 g) cooked crumbled Italian sausage or browned ground turkey, stirred into the tomato-onion mixture.

Storage & Make-Ahead

Refrigerate: Cool completely, cover, and refrigerate for up to 4 days. Reheat slices in a 350°F (175°C) oven for 10–15 minutes, or microwave gently until hot.

Freeze: Wrap tightly (or store in an airtight container) and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Make-ahead: Roast the eggplant and cook the tomato-onion layer up to 2 days ahead. Store separately in the fridge. Assemble with freshly whisked eggs, then bake as directed (add 5 extra minutes if components are very cold).

Nutrition (per serving)

Approximate, based on 6 servings: 330 calories, 20 g protein, 21 g fat, 15 g carbs, 6 g fiber, 8 g sugar, 720 mg sodium.