Name: Turkish Eggplant Dinner Casserole Recipe
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Cuisine: Turkish
Ingredients: 2 medium eggplant (or 4 small Italian eggplant), about 1 3/4 pounds, thinly sliced 1/4 inch thick lengthwise; Sea salt; Olive oil; 1 small yellow onion, diced; 2 large garlic cloves, minced; 1/4 teaspoon red chili flakes; Dash of cinnamon; One 14.5 ounce can diced tomatoes; 2 tablespoons finely chopped fresh parsley, divided

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Introduction

This Turkish Eggplant Dinner Casserole is a flavorful and comforting dish that highlights tender, golden-browned eggplant layers smothered in a spiced tomato sauce. It’s perfect for a cozy dinner and works well served warm or at room temperature.

A black cast iron skillet filled with a cooked dish featuring a single layer of round, browned eggplant slices with dark edges, each topped with a chunky red tomato sauce. The eggplant slices are arranged flat and closely packed, showing a mix of light brown, tan, and purple shades. Fresh green herb strips are scattered over the top, adding a touch of color contrast against the rich red sauce and dark eggplant. The skillet sits on a white marbled surface with a few small herb pieces nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium eggplant (or 4 small Italian eggplant), about 1 3/4 pounds, thinly sliced 1/4 inch thick lengthwise
Sea salt
Olive oil
1 small yellow onion, diced
2 large garlic cloves, minced
1/4 teaspoon red chili flakes
Dash of cinnamon
One 14.5 ounce can diced tomatoes
2 tablespoons finely chopped fresh parsley, divided

Instructions

Step 1: Preheat the oven to 350 degrees F.
Step 2: Lightly salt the eggplant slices and allow them to stand for 20 minutes. Pat the slices dry and set aside.
Step 3: Heat a thin layer of olive oil in a large oven-proof skillet (preferably cast iron). Pan fry the eggplant in batches over medium-high heat until golden brown on both sides, about 2 minutes per side. Add more oil as necessary between batches, but keep the pan lightly greased. Remove the eggplant to a plate.
Step 4: Add the diced onion to the skillet and sauté over medium heat until soft, about 5 minutes. Stir in the garlic, red chili flakes, 1/2 teaspoon sea salt, and cinnamon. Cook for one more minute until fragrant. Carefully pour in the diced tomatoes and simmer until slightly thickened, about 5 minutes. Remove from heat and stir in half of the chopped parsley.
Step 5: If using an ovenproof skillet, remove 3/4 of the sauce into a bowl, leaving a thin layer behind. Otherwise, spread 1/4 cup of sauce on the bottom of an 8×8 inch casserole dish. Arrange one layer of eggplant evenly over the sauce, then spread a layer of sauce on top. Repeat layering with the remaining eggplant and sauce, similar to making a lasagna.
Step 6: Cover the casserole with foil and bake in the preheated oven for 45 minutes until the eggplant is very soft and the sauce has reduced. Let it sit for 10 minutes before cutting. Garnish with the remaining parsley and serve warm or at room temperature.

Tips & Variations

For a richer flavor, drizzle a little extra olive oil on top before baking.
Feel free to add a layer of crumbled feta or grated mozzarella between the layers to add a creamy texture.
If you prefer less spice, reduce or omit the red chili flakes.
Using a cast iron skillet helps develop deeper flavors but a baking dish works just as well.

Storage

Store any leftovers covered in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. This casserole also freezes well; thaw overnight in the fridge before reheating.

How to Serve

A black cast iron skillet filled with several layers of cooked eggplant slices arranged in a circular pattern, the top layer showing golden-brown, slightly charred edges and soft, pale inner flesh. Each eggplant slice is covered with a chunky red tomato sauce and sprinkled with thinly sliced green herbs that add a fresh contrast. The skillet sits on a white marbled texture surface, with a few small herb pieces scattered nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of eggplant?

Yes, you can use globe or Japanese eggplants, but the cooking time may vary slightly due to size and moisture content. Just slice evenly to ensure consistent cooking.

Is this recipe suitable for vegan diets?

Absolutely! This casserole is naturally vegan as is. Just skip any optional cheese additions to keep it fully plant-based.