Baked Eggplant Chili Casserole Recipe

Name: Baked Eggplant Chili Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 eggplant, diced; 2 tablespoons olive oil, divided; 3 garlic cloves, minced; 1 onion, diced; 1 green bell pepper, diced; 3 large carrots, diced; 1 medium zucchini, diced; 2 celery ribs, diced; ½ teaspoon red pepper flakes; 2 teaspoons chili powder; 2 teaspoons ground cumin; 1 (28 ounce) can diced tomatoes with juice; 1 tablespoon sugar; 1 teaspoon dried oregano leaves; ½ teaspoon dried basil leaves; 1 (14 ounce) can red kidney beans, rinsed and drained; 12 soft breadcrumbs; 2 cups grated mozzarella cheese, can use lite I like a combination of reduced fat cheddar and mozzarella

Servings: persons

1 eggplant, diced
2 tablespoons olive oil, divided
3 garlic cloves, minced
1 onion, diced
1 green bell pepper, diced
3 large carrots, diced
1 medium zucchini, diced
2 celery ribs, diced
½ teaspoon red pepper flakes
2 teaspoons chili powder
2 teaspoons ground cumin
1 (28 ounce) can diced tomatoes with juice
1 tablespoon sugar
1 teaspoon dried oregano leaves
½ teaspoon dried basil leaves
1 (14 ounce) can red kidney beans, rinsed and drained
12 soft breadcrumbs
2 cups grated mozzarella cheese, can use lite I like a combination of reduced fat cheddar and mozzarella

1
In a deep bowl soak diced eggplant in heavily salted water (about 1/2 tablespoon salt).
2
Use a smaller bowl to weigh the eggplant down so that it is fully submerged.
3
Leave to soak about 20 minutes - until the water is discoloured - this process reduces the eggplant's absorbancy.
4
Drain diced eggplant thoroughly and dry completely in a clean tea towel or use paper towels.
5
Heat up 1 tablespoon of the olive oil and saute the eggplant until softened.
6
Set aside.
7
Using the same frypan heat up the second tablespoon of olive oil and saute the garlic and onion until soft.
8
Add bell pepper, carrots, zucchini and celery.
9
Saute 5 minutes.
10
Sprinkle with red pepper flakes, chili powder and ground cumin.
11
Cook 2 minutes.
12
Add canned tomatoes with the juice, sugar, oregano and basil leaves.
13
Cook on low until tomatoes are further broken up and softened.
14
Stir in drained and rinsed kidney beans and bread crumbs.
15
Preheat oven to 350 degrees F.
16
Pour into a greased 9 x 9 glass casserole dish.
17
Sprinkle with grated cheese and bake for 30 minutes.
18
VERY IMPORTANT!
19
Allow to rest for 20 minutes - it will thicken slightly and the flavours intensify if served warm not hot.
20
Serve with garlic bread and a green salad.

1651

kcal

Calories

Fat

270

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 eggplant, diced, 2 tablespoons olive oil, divided, 3 garlic cloves, minced, 1 onion, diced, and more.

Yes, Baked Eggplant Chili Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Eggplant Chili Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions