This layered eggplant casserole with tomato and spinach is humble food, cooked properly. Golden, olive-oil-brushed eggplant alternates with herbed tomatoes and spinach, then bakes until the layers melt together. Chives and celery leaves make it taste like somebody's grandmother made it.
Craving a dish that’s both deeply comforting and bursting with vibrant, sunny flavors? Look no further! This layered eggplant casserole is a celebration of Mediterranean goodness. We’re taking humble eggplant and transforming it into something truly special, broiling it to golden perfection before layering it with a rich, aromatic sauce of tomatoes, spinach, and herbs. Finished with a delightful crunch of toasted sesame seeds, this is a vegetarian main course that will have everyone asking for seconds. It’s elegant enough for a dinner party but simple enough for a cozy weeknight meal. Let’s get cooking!
Ingredients
• 2 large eggplants, about 2 lbs / 900g (31.7 oz)
• ¼ cup / 60 ml olive oil, for brushing, plus more as needed
• Sea salt, to taste
• 2 large onions, chopped
• 3 cloves garlic, minced
• ⅓ cup / 80 ml (2.7 fl oz) olive oil
• 3 large tomatoes, cut into thin wedges
• 1 cup / 150g (5.3 oz) cooked, chopped spinach
• ¼ cup / 15g (0.53 oz) fresh chives, chopped
• ½ cup / 20g (0.71 oz) fresh celery leaves, chopped
• 1½ tsp dried oregano
• 1 tsp (5 ml) black pepper, or to taste
• 2 Tbs / 30 ml (1 fl oz) fresh lemon juice
• ¼ cup / 35g (1.23 oz) sesame seeds
Instructions
1. Prepare the Eggplant: Preheat your broiler to a medium setting. Peel the eggplants and slice them lengthwise into ⅓-inch / 0.8 cm thick planks. Cut each plank into 2 or 3 long strips. Arrange the eggplant strips in a single layer on baking sheets. Brush one side generously with olive oil and sprinkle lightly with salt. Broil for 7-10 minutes, until the tops begin to turn a beautiful golden brown. Carefully flip the strips, brush the other side with olive oil and salt, and broil again until golden.
2. Create the Savory Sauce: While the eggplant broils, heat ⅓ cup / 80 ml (2.7 fl oz) of olive oil in a large skillet or pot over medium heat. Add the chopped onions and sauté until they become soft and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant. Add the tomato wedges, cooked spinach, chives, and celery leaves. Let the mixture simmer for 10 minutes, allowing the flavors to meld.
3. Season and Assemble: Stir the dried oregano, black pepper, and fresh lemon juice into the sauce. Season with salt to your liking. Spread a few spoonfuls of the sauce on the bottom of a large, fireproof casserole dish. Arrange one-third of the broiled eggplant strips over the sauce. Continue layering the sauce and eggplant, finishing with a final, generous layer of sauce on top.
4. Simmer to Perfection: Cover the casserole with a tight-fitting lid and place it over a medium flame on the stovetop. Simmer for 10 minutes to allow the flavors to marry completely.
5. Toast the Garnish and Serve: While the casserole simmers, spread the sesame seeds on a small baking sheet. Toast in a 350°F / 175°C oven for 3-5 minutes, stirring occasionally, until they are fragrant and golden brown. Watch them closely as they can burn quickly! Sprinkle the toasted sesame seeds over the finished casserole just before serving hot.
Nutritional Information
• Nutritional Notes
• This dish is a fantastic source of fiber from eggplant and vegetables, promoting digestive health. It’s rich in antioxidants from tomatoes (lycopene) and spinach, and features heart-healthy monounsaturated fats from olive oil. Eggplant also provides important nutrients like manganese and potassium.
Pro Tips
• For extra tender and less bitter eggplant, you can salt the raw slices and let them rest for 30 minutes. Rinse and pat them thoroughly dry before broiling.
• If you can’t find celery leaves, an equal amount of fresh flat-leaf parsley makes a wonderful substitute.
• This casserole tastes even better the next day! Prepare it ahead of time and simply reheat in the oven or on the stovetop before serving.
• To add a boost of plant-based protein and make the dish even heartier, stir a can of rinsed chickpeas or brown lentils into the tomato sauce.
FAQ
Q: How can I add more protein to this eggplant casserole
A: To make this dish a more complete and protein-rich meal, you can stir a can of rinsed chickpeas or brown lentils directly into the tomato and spinach sauce. This adds a wonderful texture and makes the casserole even more satisfying and hearty.
Q: Is this layered eggplant casserole vegan
A: Yes, this recipe is naturally vegan as written. It uses olive oil for richness and doesn’t call for any dairy products like cheese or butter, making it a perfect plant-based main course.
Q: Can I make this vegetarian casserole ahead of time
A: Absolutely! This casserole is fantastic for meal prep as the flavors deepen overnight. You can prepare it completely, let it cool, and store it in an airtight container in the refrigerator for up to 3 days. Simply reheat on the stovetop or in the oven until warmed through before serving.
Q: What can I use instead of celery leaves
A: If you can’t find fresh celery leaves, the recipe suggests an equal amount of fresh flat-leaf parsley as an excellent substitute. For a different flavor profile, you could also try fresh dill or a smaller amount of fresh mint.
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Layered Eggplant Casserole with Tomato and Spinach
Ingredients
Method
- Prepare the Eggplant: Preheat your broiler to a medium setting.
- Peel the eggplants and slice them lengthwise into ⅓-inch / 0. 8 cm thick planks.
- Cut each plank into 2 or 3 long strips.
- Arrange the eggplant strips in a single layer on baking sheets.
- Brush one side generously with olive oil and sprinkle lightly with salt. Broil for 7-10 minutes, until the tops begin to turn a beautiful golden brown. Carefully flip the strips, brush the other side with olive oil and salt, and broil again until golden.
- Create the Savory Sauce: While the eggplant broils, heat ⅓ cup / 80 ml (2.7 fl oz) of olive oil in a large skillet or pot over medium heat.
- Add the chopped onions and sauté until they become soft and translucent, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the tomato wedges, cooked spinach, chives, and celery leaves.
- Let the mixture simmer for 10 minutes, allowing the flavors to meld.
- Season and Assemble: Stir the dried oregano, black pepper, and fresh lemon juice into the sauce.
- Season with salt to your liking.
- Spread a few spoonfuls of the sauce on the bottom of a large, fireproof casserole dish.
- Arrange one-third of the broiled eggplant strips over the sauce.
- Continue layering the sauce and eggplant, finishing with a final, generous layer of sauce on top.
- Simmer to Perfection: Cover the casserole with a tight-fitting lid and place it over a medium flame on the stovetop.
- Simmer for 10 minutes to allow the flavors to marry completely.
- Toast the Garnish and Serve: While the casserole simmers, spread the sesame seeds on a small baking sheet. Toast in a 350°F / 175°C oven for 3-5 minutes, stirring occasionally, until they are fragrant and golden brown. Watch them closely as they can burn quickly!
- Sprinkle the toasted sesame seeds over the finished casserole just before serving hot.
