This colorful and hearty baked eggplant and vegetable casserole combines layers of roasted eggplant, soft potatoes, aromatic sautéed vegetables, and a rich egg-quark mixture, all crowned with melted mozzarella. Baked until bubbly and golden, it’s a dish that delivers flavor, comfort, and nutrition in every bite. Whether served as a main course or a side, it’s a wholesome meal that celebrates the beauty of fresh vegetables.
Preparation Time: 35 minutes
Cooking Time: 60 minutes
Total Time: 1 hour 35 minutes
Yield: Serves 6
Cuisine: European Vegetarian / Healthy Comfort Food
Ingredients
For the Egg and Cream Base
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3 eggs
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Salt, to taste
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Black pepper, to taste
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Paprika, to taste
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3 tbsp sour cream
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2 tbsp all-purpose flour
For the Eggplant Layer
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1 medium eggplant
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Water, for soaking
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Salt, for soaking
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5–6 tbsp olive oil
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Black pepper, to taste
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Paprika, to taste
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½ tsp dried thyme
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Paper towels, for drying
For the Potato Layer
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2 medium potatoes
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Salt, to taste
For the Sautéed Vegetable Layer
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1 onion, finely chopped
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2 garlic cloves, minced
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1 carrot, grated
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1 bell pepper, chopped
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1 tomato, chopped
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1–2 tbsp vegetable oil
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Salt and black pepper, to taste
For the Final Layers
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150 g quark (or ricotta)
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Fresh parsley, chopped
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100 g mozzarella cheese, shredded
For the Side Salad
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1 cucumber, sliced
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1 tomato, sliced
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Lettuce leaves
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Spring onions, chopped
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Salt and pepper, to taste
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Olive oil, for drizzling
Instructions
Step 1: Prepare the Egg-Cream Mixture
In a large bowl, beat the eggs. Add a pinch of salt, black pepper, and paprika. Mix in the sour cream and whisk until smooth. Stir in the flour gradually to avoid lumps. This mixture will bind the layers and provide a creamy texture.
Step 2: Prepare the Eggplant
Slice the eggplant into ½ cm thick rounds. Place in a bowl with water and salt and let sit for 10–15 minutes. This step removes bitterness and softens the texture. Drain and pat the slices dry with paper towels.
In a separate bowl, toss the slices with olive oil, pepper, paprika, and thyme. Roast in the oven at 180°C (356°F) for 30 minutes or until tender and slightly golden.
Step 3: Prepare the Potato Layer
Peel and slice the potatoes thinly. Season with salt. Boil for 5 minutes or steam until just tender. Alternatively, roast alongside the eggplant.
Step 4: Sauté the Vegetables
Heat vegetable oil in a skillet. Add the onion and sauté for 2 minutes. Add the garlic and cook for 1 more minute. Add the carrot and stir for 3 minutes, then the pepper and cook for another 3 minutes. Finally, add the chopped tomato, season with salt and pepper, and cook until the vegetables are tender and moisture has evaporated.
Step 5: Prepare the Casserole Layers
Grease a baking dish. Layer the potatoes on the bottom. Add a layer of roasted eggplant slices, followed by the sautéed vegetable mixture. Crumble quark evenly across the top and sprinkle with fresh parsley.
Step 6: Add the Egg-Cream Mixture and Cheese
Pour the egg mixture evenly over the entire dish. Sprinkle with shredded mozzarella cheese to cover the surface.
Step 7: Bake
Bake in the preheated oven at 180°C (356°F) for 30 minutes until the cheese is melted and bubbly, and the top is lightly golden.
Step 8: Make the Salad
While the casserole bakes, prepare a light side salad. Combine cucumber, tomato, lettuce, and spring onions in a bowl. Season with salt, pepper, and a drizzle of olive oil.
Step 9: Serve and Enjoy
Let the casserole rest for 5–10 minutes before serving. Slice into portions and serve with the fresh salad on the side.
Nutritional Information (Per Serving)
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Calories: ~330 kcal
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Protein: 15 g
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Fat: 18 g
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Carbohydrates: 28 g
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Fiber: 4 g
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Sodium: Moderate
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Calcium: High (from cheese and quark)
Origins and Popularity
This vegetable casserole is inspired by classic Mediterranean and Eastern European cooking, combining roasted eggplant and creamy cheese in a casserole format similar to moussaka. Using quark and parsley adds a Central European twist, while the seasoning and layering method make it a versatile staple for healthy eating without sacrificing flavor.
Reasons to Love This Recipe
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Vegetarian and satisfying—hearty without needing meat
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High in protein and calcium thanks to eggs, quark, and cheese
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Perfect for meal prep—great reheated for lunch or dinner
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Customizable with your favorite seasonal vegetables
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Balanced and complete meal when served with salad
Health Benefits
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Eggplant is high in fiber and antioxidants
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Potatoes provide potassium and vitamin C
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Quark is a protein-rich, low-fat cheese alternative
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Eggs are a source of choline, B vitamins, and healthy fats
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Garlic, parsley, and onion have anti-inflammatory properties
Serving Suggestions
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Serve with fresh green salad or a yogurt-garlic sauce
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Pair with crusty bread or brown rice for a fuller meal
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Add a spoon of hummus or tahini dressing on the side
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Serve as a holiday vegetarian main or potluck centerpiece
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Pair with a glass of chilled white wine or herbal iced tea
Cooking Tips
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Salt the eggplant to remove bitterness and reduce oil absorption
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Use a mandoline for uniform vegetable slices
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Let the casserole rest before slicing for clean layers
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Use low-moisture mozzarella to prevent sogginess
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Add grated nutmeg or chili flakes for extra flavor
Variations
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Spicy version: Add harissa paste or chili flakes to the egg mixture
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Protein boost: Add chickpeas or lentils to the veggie layer
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Cheese lovers: Use feta, gouda, or parmesan in place of mozzarella
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Vegan version: Substitute plant-based yogurt and cheese, and use flax eggs
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Low-carb version: Replace potatoes with sliced zucchini or cauliflower
Conclusion
This baked eggplant and vegetable casserole is a celebration of healthy, flavorful cooking. It combines the satisfying textures of roasted eggplant and tender potatoes with a cheesy egg mixture that binds everything together into a golden, bubbling masterpiece. Ideal for vegetarians or anyone who loves hearty vegetable dishes, this casserole will leave you full, nourished, and inspired to explore more ways to cook with nature’s best ingredients.
FAQ
1. Can I make this recipe ahead of time?
Yes! Assemble everything and refrigerate overnight. Bake fresh the next day.
2. What can I use instead of quark?
Ricotta, cottage cheese, or cream cheese all work well.
3. Can I freeze it?
Yes, once baked and cooled. Freeze individual portions for up to 2 months.
4. How do I make it vegan?
Use flaxseed eggs, plant-based sour cream, and dairy-free cheese alternatives.
5. Can I use other vegetables?
Absolutely—try zucchini, spinach, or mushrooms.
6. What size baking dish should I use?
An 8×10-inch dish or similar works well for these quantities.
7. Can I use pre-cooked potatoes?
Yes. Make sure they are sliced thin and not overly soft.
8. Can I make it spicy?
Add chili flakes or chopped jalapeños to the egg mixture.
9. Can I double the recipe?
Yes—use a larger dish and add 10–15 minutes to baking time.
10. What type of mozzarella is best?
Low-moisture shredded mozzarella ensures a golden, gooey top without excess liquid.