This Baked Eggplant Casserole with Mozzarella and Herb Crêpe Layers is a warm, comforting dish that beautifully combines roasted eggplant slices with savory herb crêpes and gooey mozzarella. It’s a hybrid between a vegetable gratin and a baked pancake casserole, with a unique twist that layers soft eggplant with a fragrant, egg-rich batter seasoned with basil, oregano, and black pepper. The result is hearty and flavorful, yet still light enough for a weeknight dinner. If you love Mediterranean flavors and crave new ways to cook eggplant, this recipe will definitely become a go-to favorite.
Cooking Time
Preparation Time: 25 minutes
Baking Time (Twice): 60 minutes (30 minutes for eggplant, 30 minutes for casserole)
Total Time: 1 hour 25 minutes
Yield: Serves 4–6
Cuisine: Mediterranean / Fusion
Ingredients
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2 medium eggplants
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Salt, to taste
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Vegetable oil (for brushing and frying, approx. 6–7 tbsp)
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5 large eggs
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Black pepper, to taste
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400 ml milk
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250 g all-purpose flour
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1 tsp dried basil
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1 tsp dried oregano
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100 g mozzarella cheese, shredded or sliced
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Optional: ketchup for serving
Step-by-Step Cooking Directions
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Roast the Eggplant
Preheat your oven to 180°C (350°F). Slice the eggplants into medium rounds (about ½ inch thick). Brush each slice with vegetable oil on both sides, season with salt, and arrange on a baking sheet.
Bake for 30 minutes, flipping halfway through, until the slices are tender and lightly browned. -
Prepare the Herb Crêpe Batter
In a large bowl, crack in the 5 eggs. Add a pinch of salt, black pepper, and the dried basil and oregano. Pour in the milk and whisk until smooth. Gradually add the flour while whisking to avoid lumps.
Add 3–4 tablespoons of vegetable oil and whisk again until the batter is completely smooth and slightly thick but pourable. -
Assemble the Casserole
Lightly oil a baking dish. Begin layering:
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Start with a layer of roasted eggplant slices.
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Pour a thin layer of the crêpe-style batter over the eggplant.
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Sprinkle or lay pieces of mozzarella on top.
Repeat the layers until all ingredients are used, finishing with a final layer of batter and mozzarella.
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Bake Again
Preheat the oven again to 180°C (350°F). Place the assembled dish into the oven and bake for 30 minutes, until the top is set, golden, and the cheese is bubbling. -
Serve
Let it cool slightly before slicing. Optionally, serve with a drizzle of ketchup or a sprinkle of fresh herbs.
Nutritional Information (Per Serving, Approx. 6 Servings)
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Calories: 315 kcal
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Protein: 14 g
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Fat: 18 g
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Carbohydrates: 25 g
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Fiber: 4 g
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Sugar: 4 g
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Sodium: 400 mg
The Origins and Popularity of the Recipe
Eggplant-based casseroles are staples in Mediterranean cuisine—especially in countries like Greece, Turkey, and Italy. This recipe borrows techniques from moussaka and Italian parmigiana but adds a fusion twist by incorporating a savory pancake batter between the layers, a style sometimes seen in Eastern European home kitchens. The incorporation of herbs like basil and oregano and the use of mozzarella cheese anchor this dish in familiar Italian-inspired flavors. It’s gaining popularity for its comforting yet vegetable-rich profile that suits both omnivores and vegetarians.
Reasons Why You’ll Love the Recipe
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Combines the best of baked eggplant and cheesy casserole
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Herb-flavored batter creates a pancake-like layer that’s hearty and unique
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Can be served hot or at room temperature
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Requires no exotic ingredients
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Comforting, cheesy, and satisfying
Health Benefits
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Eggplants are low in calories and high in fiber and antioxidants
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Eggs provide protein, choline, and vitamins A, D, and B12
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Mozzarella is a good source of calcium and protein
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Milk and herbs add both nutrition and flavor
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Baking rather than frying reduces overall fat intake
Serving Suggestions
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Serve warm with a side salad of arugula and cherry tomatoes
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Drizzle with ketchup, as suggested in the video, or with garlic yogurt sauce
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Pair with crusty bread or a slice of focaccia
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Add a dollop of sour cream for a creamy finish
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Garnish with fresh herbs like basil or parsley for color and brightness
Common Mistakes to Avoid
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Skipping the roasting step for eggplant—it ensures the slices are soft and flavorful
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Using too much flour in the batter—this makes it dense rather than light
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Not oiling the baking dish—the layers can stick if not properly prepared
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Overbaking—keep an eye out during the second bake so it doesn’t dry out
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Using watery mozzarella—drain if needed to avoid soggy texture
Pairing Recommendations
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A light Pinot Grigio or Rosé
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Sparkling water with lemon and mint
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Tomato-based soup as a starter
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Mediterranean olives or antipasto platter on the side
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Roasted red peppers or pickled vegetables
Cooking Tips
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Let the eggplant cool slightly before layering—it’s easier to handle
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If the batter is too thick, add a splash of milk
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For added depth, roast the eggplant with garlic powder or smoked paprika
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Use a glass baking dish so you can see the beautiful layers
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For extra richness, add a bit of grated parmesan between the layers
Similar Recipes to Try
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Moussaka with Bechamel Sauce
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Zucchini Pancake Bake
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Cheesy Baked Cauliflower with Herbs
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Ratatouille Casserole
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Baked Eggplant Parmesan
Variations to Try
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Use zucchini or sweet potatoes instead of eggplant
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Add sautéed onions, garlic, or mushrooms to the layers
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Replace mozzarella with feta or provolone
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Stir some grated Parmesan into the batter
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Add sun-dried tomatoes or roasted red peppers for bold flavor
Ingredient Spotlight
Eggplant:
This purple beauty is packed with antioxidants, particularly nasunin, which supports brain health. Eggplants are also a good source of fiber and help reduce cholesterol when baked rather than fried.
Eggs:
Vital for the structure of the batter, eggs contribute protein, richness, and essential nutrients, making this dish satisfying and wholesome.
Mozzarella Cheese:
Loved for its meltability, mozzarella adds creaminess and umami without overwhelming the dish. Look for low-moisture mozzarella for less sogginess in casseroles.
Basil and Oregano:
These dried herbs bring bold, fragrant notes to the batter and give this dish a signature Mediterranean flavor that pairs perfectly with eggplant and cheese.
Conclusion
This Baked Eggplant and Herb Crêpe Casserole is not just a delicious vegetarian meal—it’s a beautiful balance of flavors, textures, and nutrients. The tender eggplant, soft savory batter, and melty mozzarella create layers of comfort that are hard to resist. It’s an ideal dish for casual dinners, entertaining guests, or meal prepping for the week. With minimal effort and pantry-friendly ingredients, this dish shows that elegance and ease can coexist on your plate.
Frequently Asked Questions
1. Can I use plant-based milk?
Yes, unsweetened soy or oat milk works well as substitutes.
2. Is there a gluten-free version of this?
You can replace the all-purpose flour with a gluten-free flour blend.
3. Can I make it ahead?
Yes! Assemble the dish ahead and refrigerate. Bake it fresh when ready to serve.
4. What if I don’t have dried basil or oregano?
You can use Italian seasoning or fresh herbs chopped finely.
5. Can I fry the batter like pancakes instead?
Yes, you can cook the batter as savory crêpes and layer them with roasted eggplant and cheese.
6. Can I add meat?
Absolutely—add cooked ground beef or shredded chicken between layers.
7. How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat in the oven or microwave.
8. Can I freeze this dish?
Yes, bake first, then cool completely and freeze. Thaw overnight and reheat before serving.
9. What type of mozzarella is best?
Low-moisture mozzarella melts well and keeps the dish from getting watery.
10. Is this kid-friendly?
Definitely! The soft texture and cheesy flavor make it appealing to kids. Add a bit of ketchup for extra fun.