Turkish Eggplant Casserole

Turkish Eggplant Casserole

Recipe by GenevaWatsonCourse: Sides, MainCuisine: TurkishDifficulty: Medium


Prep time


Cooking time


Total time






  • 2 medium eggplant (or 4 small Italian eggplant), thinly sliced 1/4 inch thick lengthwise

  • 1 can (14.5 ounce)diced tomatoes

  • 1 small yellow onion, diced

  • 2 large garlic cloves, minced

  • 1/4 teaspoon red chili flakes

  • 2 tablespoons finely chopped fresh parsley, divided

  • dash of cinnamon

  • Sea salt

  • Olive oil


  • Preheat oven to 350 degrees F.
  • Lightly sprinkle eggplant slices with salt and let sit for 20 minutes. Pat dry with a paper towel and set aside.
  • Heat some olive oil in a large oven proof skillet over medium-high heat. Add eggplant, in batches, fry until golden brown on both sides, about 2 minutes each. Add more oil if needed. Transfer cooked eggplant to a plate.
  • Add onion and saute over medium heat until soft, about 5 minutes. Add garlic, chili flakes, 1/2 teaspoon sea salt and cinnamon. Cook for one minute more, until fragrant.
  • Carefully pour in tomatoes and simmer until thickened slightly, about 5 minutes. Remove from heat and stir in half of parsley.
  • Remove 3/4 of sauce to a bowl, leaving a thin layer behind. Arrange one layer of eggplant evenly in the bottom of the skillet. Slather with a layer of sauce, and repeat with remaining eggplant and sauce.
  • Cover with foil and bake for 45 minutes, until eggplant is very soft and sauce has reduced. Let sit for 10 minutes before cutting into it.
  • Garnish with remaining parsley and serve warm or at room temperature.
  • Enjoy!
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