Eggplant casserole

Preheat the oven to gas mark 4, 350°F/160°C fan (or 180°C conventional).

Place the sliced eggplant into a microwave safe dish and cook on high in the microwave for around 5 minutes, until tender. Then transfer half of the eggplant to a baking dish to cover the base.

Mix in 1.8 oz of the grated Cheddar cheese with the marinara sauce, crushed garlic, diced onion, and a lightly beaten egg. Cover the eggplant in the baking dish, then create a new layer with the eggplant, and cover this once again with the remainder of the sauce. Season with the Italian seasoning, salt, and pepper to taste.

Bake in the oven for around 15 minutes. Remove from the oven momentarily and cover with the remainder of the Cheddar cheese. Bake for a further 15 minutes, until the cheese topping is browned and bubbling. Serve hot from the oven.

Tips & tricks

In our recipe for eggplant casserole above we’ve shared a quick method for softening the eggplant prior to baking, by using the microwave. If you have more time on your hands, or you don’t have a microwave at home, you can mimic this step in the oven. Simply roast the eggplant in the oven first for around 25 minutes, until tender. If you prefer to peel the eggplant then you can, but you don’t need to, though some chefs choose to as they feel it can add a slightly bitter taste.

This is a great dish to enjoy with a glass of red wine. Eggplant pairs exceptionally well with varieties like primitivo, so if you’re cooking this one for a dinner party, that would be our red wine recommendation of choice to have ready and waiting for your guests. As this is a fairly filling dish, you don’t need to make lots of sides to pair with it to make sure your guests leave full and satisfied. A simple side of green salad, roasted asparagus, or creamed spinach hits the spot perfectly next to this dish.

Storage

Any leftovers will keep in the fridge for around three days as long as they’re stored in an airtight container. This is one of those dishes that benefits from being eaten the day after cooking, as it has a little more time to bring the ingredients together. We’d highly recommend making more than you need to store some up for a dinnertime dish or lunchtime plate later on in the week.

Recipe variations

Given a casserole is a baked one-pan dish encompassing any variety or mix of ingredients, you can vary this recipe in lots of different ways. If you prefer more protein in the dish, you could add in a meat like ground beef, and build this into the layers of the dish. Or you can experiment with different cheeses in the recipe. Some chefs will use a mix of varieties like mozzarella, parmesan, and Cheddar, for example. For those who like a bit of spice, you can add ingredients like chili peppers to the marinara sauce for a kick to the dish. To introduce greenery to the recipe, spinach pairs well with the flavors. Just make sure you don’t add too much spinach as the leaves will release water when cooking, and can make the casserole a little soggy. A handful of baby spinach leaves should be enough to introduce the signature spinach peppery flavor, without jeopardizing the final dish.

Eggplant is a really versatile ingredient. Outside of casseroles, it’s a fantastic base for a moussaka and you can even try making pancakes with it!