Crispy Baked Eggplant Casserole with Creamy Mushroom Filling

ByEmily Healthy Recipes
Crispy Baked Eggplant Casserole with Creamy Mushroom Filling

If you’re looking for a quick, delicious, and satisfying dinner that comes together in under an hour, this baked eggplant casserole is about to become your new favorite recipe. Layered with tender eggplant slices coated in a savory egg batter, topped with a flavorful mushroom and vegetable filling, and finished with melted cheese, this dish delivers restaurant-quality results with minimal effort. The beauty of this recipe lies in its simplicity and the way each layer complements the next, creating a harmonious blend of textures and flavors that will have everyone asking for seconds.

Ingredients

For the Eggplant Layer:

  • 1 large eggplant (approximately 400-500g / 14-18 oz)
  • 4 large eggs
  • 100 ml (1/3 cup + 1 tbsp) heavy cream
  • 3 tbsp (25g) all-purpose flour
  • Fresh dill, chopped (2 tbsp)
  • Fresh parsley, chopped (2 tbsp)
  • Salt, to taste
  • 1 tsp dried garlic
  • 1 tsp paprika
  • 2-3 tbsp olive oil for cooking
  • Black pepper, to taste

For the Vegetable Filling:

  • 1 medium onion, diced
  • 1 clove fresh garlic, minced
  • 1 medium carrot, grated or finely diced
  • 1 bell pepper, diced
  • 200g (7 oz) mushrooms, sliced
  • 1 medium tomato, diced
  • 2-3 tbsp vegetable oil
  • Salt and black pepper, to taste
  • 1 tsp paprika
  • 1 tbsp olive oil

For the Topping:

  • 100g (3.5 oz) cheese, grated (mozzarella, cheddar, or a blend)

For the Sauce:

  • 2 tbsp plain yogurt
  • 1 tbsp mayonnaise
  • 1 clove garlic, minced
  • 1/2 pickled cucumber, finely diced

Instructions

Prepare the Eggplant:

Wash the eggplant and slice it into thin rounds, approximately 5mm (1/4 inch) thick. Arrange the slices in a single layer and lightly sprinkle with salt. Let them sit for 10 minutes to release excess moisture, then pat dry with paper towels.

Make the Batter:

In a mixing bowl, whisk together 4 eggs, 100 ml cream, and 3 tablespoons flour until smooth. Add chopped dill, parsley, salt, black pepper, dried garlic, and paprika. Mix well to combine all ingredients into a uniform batter.

Cook the Eggplant:

Preheat your oven to 180°C (350°F). Dip each eggplant slice into the egg batter, ensuring both sides are well coated. Arrange the coated slices in a greased baking dish, overlapping them slightly in an attractive pattern. Pour any remaining batter over the arranged eggplant. Bake for 20 minutes until the egg coating is set and lightly golden.

Prepare the Vegetable Filling:

While the eggplant is baking, heat vegetable oil in a large skillet over medium heat. Add diced onion and cook until softened, about 3 minutes. Add minced garlic and grated carrot, cooking for another 2 minutes. Stir in the diced bell pepper and sliced mushrooms, cooking until the mushrooms release their moisture and begin to brown, approximately 5-7 minutes. Add the diced tomato, salt, black pepper, paprika, and olive oil. Cook for an additional 3-4 minutes until the mixture is well combined and fragrant.

Assemble the Casserole:

Remove the baking dish from the oven after the initial 20 minutes. Spread the prepared vegetable and mushroom filling evenly over the eggplant layer. Return the dish to the oven and bake for 30 minutes at 180°C (350°F).

Add the Cheese:

After 30 minutes, remove the casserole from the oven and sprinkle the grated cheese evenly over the top. Return to the oven and bake for an additional 20 minutes, or until the cheese is melted, bubbly, and golden brown.

Prepare the Sauce:

While the casserole finishes baking, combine yogurt, mayonnaise, minced garlic, and finely diced pickled cucumber in a small bowl. Mix well and refrigerate until ready to serve.

Serve:

Remove the casserole from the oven and let it rest for 5 minutes before slicing. Serve warm with the prepared yogurt sauce on the side.

Time & Servings

Prep Time: 20 minutes
Cook Time: 70 minutes
Total Time: 90 minutes
Servings: 4-6 portions

Nutrition (per serving): Calories: 285 | Protein: 14g | Carbohydrates: 18g | Fat: 18g | Fiber: 5g

Why This Recipe Works

This eggplant casserole is not only delicious but also packed with nutritional benefits. Eggplant is low in calories and high in fiber, making it excellent for digestive health and weight management. The combination of fresh vegetables provides essential vitamins, minerals, and antioxidants that support overall wellness. Mushrooms add a meaty texture while contributing B vitamins and selenium, and the eggs in the batter provide high-quality protein. The addition of fresh herbs like dill and parsley adds flavor without extra calories while offering anti-inflammatory properties. This dish proves that healthy eating doesn’t mean sacrificing taste, as each layer brings its own distinct flavor and texture to create a satisfying meal that the whole family will enjoy.