High-Protein Eggplant Casserole

Side view of eggplant casserole with beans and rich tomato sauce in oval dish with spoon.

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.

Course Dinner, Main, Side Dish

Cuisine gluten free, vegan, vegetarian

Prep Time 5

Cook Time 1

Total Time 1 5

Servings servings

Calories 231kcal

Author Monika Dabrowski

Equipment

Small baking sheet
Large pan with lid
Medium sized casserole dish

Ingredients

2 eggplants medium
1 can white beans ex. butter beans, reserve bean water
1 red onion finely chopped
4 garlic cloves finely chopped
1 can chopped tomatoes
1 tablespoon tomato paste
1½ tablespoons olive oil plus more for drizzling
1 teaspoon Italian herbs
1 teaspoon paprika
1 teaspoon red pepper flakes or to taste
⅔ teaspoon fine sea salt and pepper to taste

US Customary - Metric

Instructions

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.
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.
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.
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.

Notes

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.

Nutrition