Eggplant Casserole

Eggplant Casserole


38 people made this

This recipe is a cross between a casserole and a bake, with a combination of eggplant, tomatoes and onions baked in a garlic and sour cream sauce.


Serves: 4 

  • 1 tablespoon fresh lemon juice
  • 1 cup water
  • 1 large eggplant, peeled and sliced into 1/2cm rounds
  • 3 large tomatoes, thinly sliced
  • 2 onions, thinly sliced
  • 2 tablespoons plain flour
  • 1 1/4 cups sour cream
  • 1 clove garlic, crushed
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon black pepper
  • paprika, to taste

Preparation:25min  ›  Cook:55min  ›  Ready in:1hour20min 

  1. In a medium bowl, combine the lemon juice and water. Place the eggplant slices into the lemon water to soak while you bring a saucepan of lightly salted water to a boil. Drain and rinse the eggplant slices, then place them into the boiling water. Cook for 8 minutes or until barely tender. Drain.
  2. Preheat the oven to 180 degrees C. Lightly grease a 2 litre casserole dish. Layer the eggplant slices, tomatoes and onion in the dish, sprinkling each layer with a little flour as you go.
  3. In a medium bowl, stir together the sour cream, garlic, salt and pepper. Spread this over the top of the casserole. Sprinkle generously with paprika.
  4. Bake for 45 minutes in the preheated oven until the top is nicely browned and there is a bubbly sauce.

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Reviews (1)


easy and delicious ! i used canned tomatoes instead of fresh and is was just awesome ! - 01 Jun 2011

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