Greek Vegan Eggplant Casserole

This vegan eggplant casserole is a comforting and satisfying dish that captures the essence of traditional Greek cuisine. Whether you're a vegan enthusiast or simply seeking a wholesome and delicious meal, this recipe offers a taste of Greece that's both nourishing and irresistible.

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Prep Time 15

Cook Time 45

Course Appetizer, Main Course, Side Dish

Cuisine Greek, Mediterranean

Servings 4

Ingredients

5-6 long shaped eggplants or 3-4 large, common eggplants
½ cup (120ml) extra-virgin olive oil (for the garlic sauce)
⅓ cup (60ml) about 5 tablespoons extra-virgin olive oil (for the rest of the recipe)
1 cup all-purpose flour or any other kind
10 cloves of garlic
6-8 thick slices of stale bread without crust
½ lemon, the juice
2 tablespoons red wine vinegar
Salt and pepper to taste
Parsley, thinly chopped

Instructions

PREPARE THE EGGPLANT

Use a knife to trim the top (green stem) and bottom off the eggplant. Stand the eggplant up vertically. Make about 1-inch (2,5 cm) vertical slices from top to down.
Take a baking pan/dish/sheet and arrange the eggplant slices side by side. They should cover all its surface. This is a clever way to find the ideal size pan.
Pour water into a big pot and let the water boil on high heat. Add salt and the eggplant slices. When water boils the second time, lower the heat to medium, at a brisk simmer. Cover the pot with a lid and let the eggplants cook for approximately 5 minutes.
Drain the slices in a strainer and allow to cool.

MAKE THE GARLIC SAUCE

Meanwhile, soak the bread in water and set aside to soften.
In a food processor or in a medium bowl if you use a hand blender, blend the olive oil (½ cup) and the garlic cloves until it becomes a smooth paste. Use only 5 cloves if you think that it is too much for your taste.
Use your hand to gently squeeze the soaked bread and remove excess water. Add the soaked bread in the garlic paste. Add the lemon juice and the red wine vinegar. Blend the mixture.
Add grated cheese (like parmesan, kefalotyri). Cheese is optional and not part of the traditional recipe.
If the garlic-bread mixture is too thick, add 1-2 tablespoons of water and blend again. Repeat until you have the desired consistency. The garlic sauce should be thick but runny enough to spread over the eggplant.
Season with salt and pepper and taste to check the garlic. If it needs more garlic add some cloves and blend again.

ASSEMBLE

Preheat the oven to 356 °F (180 °C).
To grease the baking pan/sheet add 3 tablespoons of olive oil.
Add the flour on a plate and coat each eggplant slice with a generous amount.
Arrange a layer of eggplant slices in the baking dish and use a spoon to pour evenly 2 tablespoons of olive oil over the layered eggplant. *
Pour the garlic sauce evenly over the top of the baking pan. It should cover the layered eggplant.

BAKE

Cover the baking dish with parchment paper and bake in the preheated oven for about 30 minutes.
Remove the parchment paper and continue baking for an additional 15-20 minutes or until the top is golden and crispy.
Take the casserole out of the oven and let it rest for a few minutes.
Garnish with chopped fresh parsley before serving.

Notes

At this stage, if you want to add cheese (slices or grated) or charcuterie of your choice (smoked ham is an amazing pairing), it is completely up to you. Needless to say that the traditional version is totally vegan and personally I prefer it that way.

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