Greek Eggplant Casserole with Rice and Tomatoes

This Greek eggplant casserole recipe is everything you want in a weeknight dinner — simple, healthy, and packed with Mediterranean flavor. Tender cubes of eggplant are simmered with rice, vine tomatoes, garlic, and dried Greek oregano in one pot, creating a hearty casserole that practically makes itself. Whether you call it an eggplant bake, an eggplant tomato casserole, or a Mediterranean eggplant casserole, this dish delivers big flavor with minimal effort.

Inspired by traditional Greek home cooking, this easy eggplant casserole comes together in about 40 minutes and makes enough for dinner tonight, lunch tomorrow, and a batch for the freezer. It is naturally vegetarian and can easily be made vegan by using vegetable broth and skipping the optional egg. If you are looking for a healthy eggplant casserole that lets seasonal produce shine, this is the recipe for you.

And I'm happy I did! I have discovered eggplant is AMAZING cooked on the grill brushed with olive oil and garlic (or directly with our garlic-infused olive oil). I’ve also used it in place of pasta for lasagna noodles. I've made yummy mini pizzas over thick slices of eggplant, but perhaps one of the favorite recipes I’ve discovered is this One Pot Greek Eggplant and Rice adapted from OMGFood.com.

It sounded like a great option for using eggplant, tomatoes, and onions, which are all abundant right now. Plus, who doesn’t love only one dish to clean?!

Jake and I both loved it! It’s hearty and filling, and will be especially perfect when the nights get cooler. We enjoyed a bowl each for dinner, along with lunch the next day, and even froze some for a quick weeknight dinner when we’re short on time.

Ingredients

• 1 medium eggplant, cut in 1/2 inch cubes
• 1½ cups thinly sliced leeks (you could use chopped sweet onion instead)
• 2 vine tomatoes, seeded and chopped
• 4-6 garlic cloves, minced
• ¼ cup extra virgin olive oil
• 2 teaspoons sea salt
• freshly ground black pepper
• 1.5 Tablespoons dried Greek oregano
• 1 cup long grain rice
• 2 cups beef or vegetable broth
• 1-2 tablespoons minced parsley for garnish (optional)

Greek Extra Virgin Olive Oil

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Garlic Infused Olive Oil

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Greek Green Olives in Oregano

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Instructions for Making Eggplant Casserole

1. In a large, wide pot heat the olive oil over medium heat and cook the leeks/onions until soft, 8 to 10 minutes, stirring frequently. Add the garlic and stir for a few minutes to soften. Add the eggplant chunks and cook until they begin to soften. Make sure to season with salt and pepper when adding each layer of ingredients. 

2. Stir in the rice and toss to coat. Add the tomatoes and broth. Season with salt and pepper and simmer until rice is cooked and all the liquid has been absorbed. 

3. Just before removing from the heat, add in the oregano. Add fresh parsley just before serving. Top with Kalamata olives or oregano-marinated olives for a briny finish.

Note: If you wish to add protein and make this a complete meal, try adding a fried egg or spicy Italian sausage.

Variations

• Eggplant casserole with ground beef: Brown 8 ounces of ground beef (or lamb) in the pot before adding the leeks. Drain any excess fat, then continue with the recipe as written. This transforms the dish into a heartier, protein-packed meal that is closer to a traditional old fashioned eggplant casserole.
• Eggplant zucchini casserole: Add one medium zucchini, diced into half-inch cubes, along with the eggplant in step 3. The zucchini adds a slightly different texture and stretches the recipe to serve 8.
• Italian eggplant casserole: Swap the Greek oregano for Italian seasoning (a blend of basil, oregano, rosemary, and thyme). Add a handful of torn fresh basil at the end and top with shredded mozzarella during the final 5-minute rest.

Frequently Asked Questions

Do you need to soak eggplant before cooking?

No, you do not need to soak or salt the eggplant for this casserole recipe. Soaking or salting is sometimes used to draw out bitterness, but modern eggplant varieties are bred to be much less bitter than older types. Cutting the eggplant into small cubes and cooking it in broth eliminates any residual bitterness naturally.

What is eggplant casserole called?

Eggplant casserole goes by many names depending on the cuisine. In Greek cooking, a layered eggplant casserole with meat sauce and bechamel is called moussaka. Italian eggplant casserole is often referred to as eggplant parmigiana or melanzane alla parmigiana. This recipe is a simplified Greek-style eggplant and rice bake — lighter than moussaka but just as flavorful.

What spices go best with eggplant casserole?

Dried Greek oregano is the star spice in this recipe, but eggplant pairs beautifully with cumin, coriander, smoked paprika, cinnamon (in small amounts), sumac, and za'atar. Fresh herbs like basil, parsley, and mint also complement eggplant dishes well.

Can you make eggplant casserole ahead of time?

Yes. You can assemble and cook the casserole up to 2 days in advance. Store it covered in the refrigerator and reheat gently on the stove or in the microwave. The flavors deepen as it sits, making it an excellent make-ahead meal for busy weeks or meal prep.

Is eggplant casserole healthy?

This particular eggplant casserole is a healthy choice. It is packed with vegetables, uses heart-healthy olive oil instead of butter or cream, and gets its fiber and complex carbohydrates from rice. One serving provides a filling, balanced meal at roughly 300 calories, with no processed ingredients.

Can you freeze eggplant casserole?

Absolutely. This recipe freezes well for up to 3 months. Let it cool completely before portioning into freezer-safe containers. Thaw overnight in the refrigerator and reheat gently, adding a splash of broth if needed.