High Protein Eggplant Casserole

This eggplant casserole features buttery roasted eggplant cooked in a rich tomato sauce along with beans for added protein. It's a healthy, easy and delicious vegan meal that comes together in just over an hour.

This eggplant casserole is a high-protein version of my eggplant pasta sauce and makes a hearty, simple vegan main or side with about 10 grams of protein per serving. I used the entire eggplant, i.e. the pulp plus the skin, for added texture, as well as both beans and bean water (which also contains protein!) for more richness. The combination of meaty' eggplants and hearty beans produces a dish that's not only delicious, but also satisfying.

This roasted eggplant casserole is simple to prepare and requires very little chopping. It takes about an hour to cook and most of the work is done in the oven. But if you prepare the eggplant in advance this dish can be on the table in under 30 minutes (see my tips at the bottom of the post)!

How to prepare the eggplant

Preparing the eggplant for this casserole is easy. Simply roast it whole until tender!

I used this method for 2 reasons. First of all, it shortens the time needed to cook the sauce (once all the ingredients have been added the sauce only needs to simmer for 10 minutes!). It also minimises the amount of oil needed (the sauce contains only 1.5 tablespoons of oil). Most eggplant recipes tend to use quite a bit of oil!

You might also like this eggplant dip, which also involves using roasted whole eggplant.

Eggplant casserole ingredients and substitutions

• Eggplant: when buy eggplant look for firm texture and shiny skin without discoloration of soft patches.
• Tomatoes: I used regular canned tomatoes, but you can use a flavoured variety, if preferred.
• Tomato paste: intensifies the tomato flavour.
• Beans: I recommend using a large bean variety, such as butter beans or similar (see also my butter bean Polish sausage stew). Use the entire contents of the can.
• Onion: use any.
• Garlic.
• Herbs and spices: I used Italian herbs, but you can use another spice mix, such as herbes de Provence. Alternatively use a single herb, such as oregano, basil or tarragon. I also added paprika (you can combine it with smoked) and red pepper flakes for a bit of heat.
• Olive oil.
• Salt and pepper.

Step-by-step recipe instructions

1. Roast eggplant: Preheat the oven to 400F/200C/180 fan/gas mark 6. Line a small baking sheet with parchment paper, place the eggplants on top and roast in the centre of the oven for about 40 minutes until tender. Remove from the oven and chop into good size chunks. Set aside. Keep the oven on.

2. Cook onion: About 5 minutes before removing the eggplants from the oven start preparing the sauce. In a large, deep pan heat 1.5 tablespoons of oil, add the onion and cook gently for about 3 minutes stirring often. Add the garlic and continue cooking for another minute.

3. Cook sauce: Add the eggplant pieces, tomatoes, tomato paste, beans (including bean water), herbs, spices and seasoning. Stir thoroughly, cover, bring to the boil then lower the heat and simmer for 10 minutes, stirring occasionally.

4. Bake casserole: Remove from the heat and adjust the seasoning if needed. Transfer the mixture into a medium sized casserole dish, drizzle a little oil over the top and bake in the centre of the oven for 15 minutes. Remove from the oven and serve.

TIP: As an option, you can omit the oil and scatter a handful of shredded mozzarella, parmesan (or vegan cheese) over the top, instead, before roasting.

Serving suggestions

This vegetarian casserole with roasted eggplant is a truly versatile dish and can be served in many different ways. You can enjoy it as a light meal, either hot or cold, with a hunk of bread. For a more substantial meal serve it with quinoa, bulgur wheat or roasted potatoes. It also makes a great accompaniment to rotisserie chicken (for a non-vegetarian option).

Garnish with fresh parsley, basil or tarragon, drizzle with extra virgin olive oil and enjoy!

Make ahead

• Eggplant: You can roast the eggplants the night before, cool, cover, refrigerate (whole) and assemble the dish the following day.
• Entire dish: You can prepare the entire casserole (Steps 1-3) the night before, cool completely, cover and refrigerate. The following day bring it to room temperature then bake in a preheated oven for about 20 minutes or until piping hot and bubbling around the edges.

Top tips

• Make sure your eggplants are firm and have a shiny skin without discoloration or soft patches.
• To save time start making the sauce about 5 minutes before removing the eggplants from the oven.
• I recommend using a large white bean variety (I used butter beans). Don't drain the beans.
• Leftover eggplant bean casserole can be refrigerated, covered, for up to 4 days. You can reheat it in the microwave or enjoy as a cold snack, with a drizzle of oil.
• Freeze for up to 3 months.

Related recipes to try next

• Stuffed Vegan Eggplant
• Roasted Eggplant Pasta Bake
• Root Vegetable Bean Stew

See also these other easy, delicious vegan/vegetarian meals!

Recipe

Keep in touch!

If you make this eggplant casserole recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks!

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