Recipe: Eggplant, Chickpea & Tomato Casserole

Kristen Frederickson

Kristen Frederickson › What part of liv­ing bliss­fully in New York and own­ing an art gallery ...


An easy dish with a few ingredients and lots of flavor. A perfect partner for roasted lamb or grilled chicken or serve alongside a lemony green salad as a meat-free main dish.

(serves about 6 as side dish)
Egg­plant, Chick­pea and Tomato Casserole

4 medium egg­plants, cut in 1/4 inch slices

1/2 cup olive oil (add more if and as needed)

14oz soaked or canned chickpeas

14oz jarred plum tomatoes

2 medium white onions, sliced thin

6 cloves gar­lic, minced

1/2 cup shred­ded ched­dar or moz­zarella cheese

Sea salt and fresh black pepper


With all egg­plants sliced and ready, heat olive oil in a large shal­low fry­ing pan. In a series of sin­gle lay­ers, fry egg­plant slices until soft. Set aside on paper towels.

Fry sliced onions in the left­over oil until soft, then add gar­lic. Do not burn the garlic.When all egg­plant and onions are fried, cover the bot­tom of a 9×13 casse­role dish with a layer of egg­plant, then spread the onions and gar­lic over them. Add another layer of egg­plant and scat­ter over half the plum toma­toes, squeez­ing them into small­ish pieces as you take them out of the tin. Add salt and fresh pep­per. Add half the cheese, then fin­ish with a layer of egg­plant and top with the rest of the toma­toes and scat­ter the remain­ing cheese on top.

Cover with foil and bake at 425F/220C for 30 min­utes. Serve hot or warm.

Do you have a favorite eggplant recipe? Tell us in the comments!

This recipe originally appeared on It is re-posted here with permission of the author.

Photo Credit: Avery Curran

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