Eggplant Casserole with Tomatoes

This Turkish eggplant recipe "Imam Bayildi" is a perfect vegetarian weeknight dinner. It's great for making ahead of time, as the flavors only get better.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Main Course
Cuisine: Turkey
Keyword: eggplant
Servings: 6
Calories: 464kcal


  • 2 medium eggplant
  • Sea salt
  • Olive oil
  • 1 small yellow onion, diced
  • 2 large garlic cloves, minced
  • ¼ red chili flakes
  • Dash of cinnamon
  • 1 can diced tomatoes
  • 2 tbsp finely chopped fresh parsley, divided


  • Preheat oven to 375 degrees. Brush a round baking dish with a small amount of olive oil.
  • Slice eggplant into approximately 1/4-inch slices. Spritz eggplant with the olive oil-based cooking spray or with olive oil from an oil mister.
  • Season with salt and black pepper to taste.
  • Place on a parchment paper-lined baking dish and bake 25-30 minutes or until softened and lightly browned, turning once.
  • Heat remaining 2 tablespoons olive oil in a skillet over medium-high heat. Add the onions, reduce heat to medium-low and cook 15-18 minutes or until very soft and beginning to turn golden.
  • Add the garlic, coriander, cumin and cayenne pepper and stir until garlic is fragrant, approximately 15 seconds.
  • Stir in the tomatoes and heat through.
  • Place a third of the tomato and onion combination in the bottom of the prepared baking dish.
  • Top with half the eggplant, overlapping the eggplant as necessary.
  • Spread a third of the tomato and onion combination over the eggplant.
  • Top with remaining eggplant followed by the rest of the tomato and onion combination.
  • Bake for 20-25 minutes or until heated through and bubbling.

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