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    You are in: Home / Recipes / Saucy Eggplant (Aubergine) Casserole Recipe
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    Saucy Eggplant (Aubergine) Casserole

    Saucy Eggplant (Aubergine) Casserole. Photo by Engrossed

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    *Parsley*'s Note:

    A saucy side dish!

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    Units: US | Metric


    1. 1
      Preheat oven to 350. Lightly grease/spray a square casserole dish; set aside.
    2. 2
      Cut peeled eggplant into small cubes; boil them in salted boiling water for about 5 minutes. Drain well.
    3. 3
      In a medium saucepan, melt the butter. Saute the onion, green pepper and garlic until soft.
    4. 4
      Add flour and stir briskly until absorbed.
    5. 5
      Slowly stir in the milk; cook over med-low heat, stirring frequently, until sauce has thickened.
    6. 6
      Add diced tomatoes, salt, pepper, oregano and basil. Stir well.
    7. 7
      Add the cooked, drained eggplant cubes and stir to mix well.
    8. 8
      Pour mixture into prepared casserole dish.
    9. 9
      Evenly sprinkle with mozzarella cheese.
    10. 10
      Bake at 350 for 45-50 minutes.

    Ratings & Reviews:

    • on December 17, 2007


      YUM YUM! This sorta reminded me of a vegetarian moussaka but with different spices. It was CREAMY and FLAVORFUL and nice for a cold winters night. I used twice as much whole wheat flour and 1 percent milk. I think I will add the cheese at the end the next time because it burned. Freddy Cat says it was nice visiting you Parsley! Made for the Went to the Market game.

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    • on October 02, 2006


      We loved this Parsley! I doubled the recipe and baked it in a 13 x 9-inch baking dish, I use 2 huge eggplants from my garden and increased the garlic way up, and used half and half cream in place of milk, sprinkled the top with Parmesan cheese then added on the mozza cheese the last few minutes of baking, DELICIOUS! thanks for sharing hon!...Kitten

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Saucy Eggplant (Aubergine) Casserole

    Serving Size: 1 (291 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 232.6
    Calories from Fat 122
    Total Fat 13.6 g
    Saturated Fat 8.4 g
    Cholesterol 45.1 mg
    Sodium 582.6 mg
    Total Carbohydrate 16.7 g
    Dietary Fiber 4.4 g
    Sugars 5.8 g
    Protein 12.7 g

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