Layered Eggplant & Tomato Casserole

With the abundance of Fresh Eggplant and Tomatoes in our garden right now, this was a great recipe to cook.  It is loaded with aromatic spices that make the kitchen smell SO good!!!

Layered Eggplant & Tomato Casserole

Layered Eggplant & Tomato Casserole

 Layered Eggplant and Tomato Casserole 

      I’m not really sure what to call this dish.  I had a recipe saved on my computer about a year ago… but after a hard drive crash and scouring through pages and pages of saved recipes…  I decided to do my best by creating it from memory.  I have to say that we had it last night for dinner and it was absolutely delicious!!!

Ingredients list:

5  Ichiban eggplant, medium sliced on the diagonal

Olive oil spray

Kosher salt and fresh cracked pepper

1 whole pod of garlic, chopped fine

1/4 cup white wine

2 cups chicken stock (I used some home made stock that I put in the freezer about a    month ago.)

2 teaspoons mild curry powder (Or you could use hot if you would like more spice)

2 teaspoons turmeric

1 1/2 teaspoons mild paprika

3  tablespoons of tomato paste

4 medium to large vine ripe tomatoes, sliced medium thickness

3/4 of a cup chopped fresh cilantro

1 cup of Greek yogurt

1 1/2 teaspoons garlic salt

1/4 cup of milk or more.  This is for thinning the sauce that goes on top, so you may     need more depending on the desired consistency.

Cooking Instructions:

Line two baking sheets with aluminum foil.  Spread the sliced eggplant out evenly among the two baking sheets.  Lightly spray the eggplant with the olive oil spray and lightly salt-and-pepper. Place each baking sheet under the boiler for about 2 1/2 to 3 minutes or until slightly golden.  Do this on each side.  I had to broil mine in batches.  It just depends on the size of your oven.  Set the eggplant aside until ready to use.  After broiling the eggplant preheat your oven to 425°.

In a medium-size skillet, heat 2 tablespoons of olive oil over high heat.  Add the garlic and sauté for about a minute.  Continue to stir so the garlic doesn’t burn.  Carefully pour in the white wine and mix well with the garlic.  Add in the curry powder, turmeric, and paprika.  Blend well.  Add the chicken stock and tomato paste.  When everything has blended turn the heat to low and cook until the sauce has thickened.  Your kitchen should be smelling really good right about now!!!!  I love the smell of curry powder!!!  Remove the sauce from the heat.

Spoon in about 1/3 of the sauce into a 9 x 12 baking dish.  Evenly layer in 1/2 of the broiled eggplant.  Sprinkle the eggplant with 1/2 of the chopped cilantro.  Now, layer in 1/2 of the sliced tomatoes.  Starting again with the sauce, repeat with another  layer of the eggplant, cilantro, and tomatoes and ending with the remaining sauce on top.  Save some of the cilantro so you can have some to sprinkle on the top for garnish.  Cover the dish with aluminum foil.  Place the baking dish on a baking sheet just in case any of the liquid bubbles out while cooking (you will thank yourself when it is time to clean your oven).  Place it in the oven and cook for about 35 to 40 minutes or until the casserole is bubbling around the edges.  While the eggplant is cooking make the yogurt sauce by mixing the yogurt and garlic salt in a small mixing bowl and whisking in the milk until it reaches the desired consistancy.  Remove the aluminum foil from the casserole dish and sprinkle with remaining cilantro.  Cut into serving sizes and drizzle each serving with the yogurt sauce.  We had this as a side dish to roasted lamb and I can’t tell you how delicious it was!!!  However, this dish is hearty and could easily be served as a meatless entree’.  Hope you enjoy!!!!!


  1. Susan Edwards says:

    We loved this dish but have a few questions. Is it suppose to be sort of runny? What is your favorite curry powder and paprika? Lastly, do you peel the eggplant and tomatoes?

    • MelissiaDaggett says:

      Hi Susan!!! Thanks for commenting! It does have some liquid to it but not supposed to be runny… you may not have let the sauce thicken long enough in the skillet before using it in the casserole. I usually buy all my spices from a little mid eastern grocery in mobile (he packs his own and they don’t have a name brand). However, I have to say that I was out of his curry and just used the McCormick brand from my local grocery store. It was just as delicious! Lastly, no… I did not peel the tomatoes or the eggplant. Thanks again for commenting and glad you liked the dish!!!

  2. Shamblee Cathey says:

    Got egg plant today from local farmers market and look forward to making this dish! I’ll let you know how it turns out … thanks for the recipe!

    • MelissiaDaggett says:

      Shamblee, If you like the flavor of curry, you will love this!!! Be sure and let the sauce thicken really good before using it in the casserole! Let me know what you think and thanks so much for sharing my blog and my FB page!

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