This cheesy eggplant casserole has a light custard with deliciously tender and flavorful summer vegetables and fresh herbs. The cheese makes this easy dish creamy and decadent. Enjoy it for brunch or dinner with a green salad on the side.

Julia Levy
Source:, May 2020


Recipe Summary

20 mins
1 hr 35 mins
Nutrition Profile:


Ingredient Checklist


Instructions Checklist
  • Preheat broiler to high and place a rack 7 inches from the heat. Toss eggplant, tomatoes, zucchini, onion and oil in a large bowl. Spread in a single layer on 2 large rimmed baking sheets. Broil 1 pan until the vegetables are charred and slightly tender, about 6 minutes. Repeat with the second pan. Reduce oven temperature to 375 degrees F.

  • Lightly coat a 3-quart baking dish with cooking spray. Add the eggplant mixture, bread cubes, parsley, basil, mint and 3/4 cup cheese; stir to combine.

  • Whisk eggs, milk, pepper and salt in a medium bowl. Pour over the eggplant mixture in the baking dish. Sprinkle the top with the remaining 3/4 cup cheese; cover the dish with foil. Bake until puffed and custard is mostly set, about 45 minutes.

  • Uncover and continue to bake until the top is golden and the custard is fully set, 15 to 20 minutes. Let stand for 10 minutes before serving.

Nutrition Facts

248 calories; protein 13.1g 26% DV; carbohydrates 22.5g 7% DV; dietary fiber 4g 16% DV; sugars 8.2g; fat 11.3g 17% DV; saturated fat 4.1g 21% DV; cholesterol 139.1mg 46% DV; vitamin a iu 821.4IU 16% DV; vitamin c 9.8mg 16% DV; folate 47.8mcg 12% DV; calcium 221.2mg 22% DV; iron 2.1mg 12% DV; magnesium 30.6mg 11% DV; potassium 414mg 12% DV; sodium 346.3mg 14% DV.

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Rating: 5 stars
This reminds me a lot of a recipe my mom makes—delicious! Read More