Comfort Food Eggplant Casserole

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If you like my Comfort Food Zucchini Casserole, you are going to LOVE this Eggplant version!

It’s essentially the same recipe with a couple of modifications like  swapping the Zucchini for Eggplant.  I have to say, I like this version even better!

The Eggplant is so creamy, it melts into the casserole and it tastes even richer but, amazingly,  it is still only 4 Points Plus for a huge piece.  The only problem with this dish is how fast it disappears.

See below for instructions.  The changes are simple; I highlight how to salt the eggplant to draw out the bitter liquid before cooking,  switch to a yellow onion and using non-stick cooking spray instead of a Prepara mister to get the bread crumbs nice and brown at the end.  Otherwise, it’s the same good ol’ casserole you already know and love!


  • Like my Everyday Beef + Bean Chili, this recipe uses pre-prepared ‘tube-style’ polenta.  If you aren’t familiar with this product, make sure to click on the Chili recipe and read about it in the Notes section.
  • Unless you have homemade pasta sauce already in your freezer, save time and use your favorite jarred sauce.  I like Trader Joe’s Rustico Pomodoro Pasta Sauce.  If you use a different sauce, make sure to recalculate the Points Plus.
  • To make this Vegan, omit the grated cheese and substitute nutritional yeast or Vegan Parm Substitute.

4.3 from 3 reviews
Comfort Food Eggplant Casserole
4 Points Plus Per Serving - Recipe Makes 6 Servings (Alternately 3 Points Plus Per Serving for 8 Servings)
Serves: 6
  • 1 package pre-prepared polenta, sliced into thin rounds
  • 1 jar Trader Joe’s Rustico Pomodoro Pasta Sauce
  • handful basil leaves
  • handful flat leaf parsley (mostly leaves)
  • 1 small yellow onion
  • 2 cloves garlic, peeled
  • 1 large eggplant, sliced into ¼" rounds
  • kosher salt
  • fresh ground black pepper
  • crushed red pepper flakes
  • Italian seasoning
  • ½ cup grated Parmesan cheese
  • ¼ cup whole wheat bread crumbs
  • non-stick cooking spray
  1. Clean eggplant and proceed to slice into ¼" rounds.
  2. Place eggplant rounds in a colander and generously sprinkle with kosher salt.
  3. Let eggplant sit in colander while you prep the remaining ingredients. *See Comfort Food Zucchini Casserole for remaining prep instructions*
  1. Preheat your oven to 400F.
  2. Cover casserole with tin foil and bake covered for 40 minutes.
  3. At 40 minutes, pull Casserole out, remove tin foil and sprinkle bread crumbs on top. Lightly spray with non-stick cooking spray and put back into the oven for 5 additional minutes. If bread crumbs are not brown and crispy, switch oven to Broil for an additional 2 minutes of cooking time.
  4. Pull out of oven and let cool for at least 10 to 15 minutes before cutting.


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    • EverydayMaven says

      Hi Dianne – I use one of those standard size glass jars of pasta sauce. They are usually 25 or 26 ounces. Have a great weekend!

  1. Janet Eaton says

    Do you rinse & pat dry the eggplant after you’ve salted it? Do you freeze the casserole before or after you bake it?

    • EverydayMaven says

      Hi Janet, No, I did not rinse and pat dry and I have froze it both before baking and after. I prefer it frozen after cooking for easy reheating. Thanks!

    • EverydayMaven says

      Hi Bettina,
      I have made this casserole no less than 10 times and have never had the eggplant under-cooked. If you make it again, try cutting them a bit thinner and see if that works.

        • EverydayMaven says

          Of course! I am making one of these for my freezer tomorrow since I have so much zucchini in the kitchen right now. So glad you liked it :)

    • EverydayMaven says

      The texture will be very different. If you are going to try it, I suggest slicing the potatoes into very thin slices. Let me know how it comes out :)

  2. cancan says

    Oh my Goodness. This was yummy!! Much much much better than the zucchini version and I had liked that one too. I was in heaven. The eggplant cooked and became creamy. I did add basil, parsley, mint to the onion mixture and did not measure but the herb mixture was so nnice too. Thanks for an awesome recipe!!

  3. scott says

    This was a very good meal. We made it half zucchini and half eggplant to see what they were both like. We prefer the eggplant, but they’re both very good. It was a touch spicy for my wife so we’ll leave some red pepper off next time. We saved so many points on this great meal we even had garlic bread with it!

    • EverydayMaven says

      Thanks Scott – I have to say I like the eggplant better myself as well! Love that you had enough Points to enjoy garlic bread with it!!

  4. cancan says

    I cant wait to try this. I have to get to TJ’s for the tube polenta. I wonder if I could somehow sub homemade polenta.. Do you have any ideas? Thanks!

    • EverydayMaven says

      Hi! You could definitely sub homemade polenta. After cooking, pour into a square container (spray with non-stick cooking spray so it’s easy to get out) and let cool completely. Just slide it out and slice down. Let me know how it comes out :)

  5. Sandy says

    Fantastic! I’ve never made eggplant that I’ve liked before I tried this recipe last night. It’s going into my repertoire. Thanks!

  6. says

    I make a low-fat eggplant parmigiana but this easy, polenta-centric way with aubergine looks great – and quick. I have never had a problem with bitter aubergines if I get firm ‘resh one, so maybe I have just been lucky. Any probs have come from buying them and then not using them within the week.

    • EverydayMaven says

      It is really quick! That is good to know and something I will pay attention to when I buy Eggplant!

    • EverydayMaven says

      Heather thank you so much!!! So glad you loved the tofu – can’t wait to see what you write about it :)

    • EverydayMaven says

      You will love this Martha – especially because it’s such a generous serving for only 4 Points Plus! I also love Eggplant! I am posting a great eggplant salad next week so be sure to stop back :)

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