Saucy Eggplant (Aubergine) Casserole Recipe

Name: Saucy Eggplant (Aubergine) Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium eggplants or 1 large eggplant, peeled; 3 tablespoons butter; 1 cup chopped sweet onion; ½ cup chopped green pepper; 3 -4 garlic cloves, minced; ⅛ cup flour; 1 cup milk; 1 (15 ounce) can diced tomatoes, undrained; ½ teaspoon salt; ¼ teaspoon pepper; ½ teaspoon oregano; 14-½ teaspoon basil; 1 cup shredded part-skim mozzarella cheese

Servings: persons

1 medium eggplants or 1 large eggplant, peeled
3 tablespoons butter
1 cup chopped sweet onion
½ cup chopped green pepper
3 -4 garlic cloves, minced
⅛ cup flour
1 cup milk
1 (15 ounce) can diced tomatoes, undrained
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon oregano
14-½ teaspoon basil
1 cup shredded part-skim mozzarella cheese

1
Preheat oven to 350.
2
Lightly grease/spray a square casserole dish; set aside.
3
Cut peeled eggplant into small cubes; boil them in salted boiling water for about 5 minutes.
4
Drain well.
5
In a medium saucepan, melt the butter.
6
Saute the onion, green pepper and garlic until soft.
7
Add flour and stir briskly until absorbed.
8
Slowly stir in the milk; cook over med-low heat, stirring frequently, until sauce has thickened.
9
Add diced tomatoes, salt, pepper, oregano and basil.
10
Stir well.
11
Add the cooked, drained eggplant cubes and stir to mix well.
12
Pour mixture into prepared casserole dish.
13
Evenly sprinkle with mozzarella cheese.
14
Bake at 350 for 45-50 minutes.

439

kcal

Calories

Fat

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 13 ingredients. The key ingredients include: 1 medium eggplants or 1 large eggplant, peeled, 3 tablespoons butter, 1 cup chopped sweet onion, ½ cup chopped green pepper, and more.

Yes, Saucy Eggplant (Aubergine) Casserole falls under the Vegetarian 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!

Saucy Eggplant (Aubergine) Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions