Turkish Eggplant Casserole (Keto, Vegan)

This post may contain Amazon affiliate links. I earn a small commission (at no extra cost to you) when you purchase using one of those links. I only recommend products I use and love. Thanks for supporting Stem and Spoon.

Jump to Recipe

Layers of eggplant baked in a spiced and flavorful tomato sauce, this Turkish eggplant casserole recipe is a spin on Imam Bayildi, a classic Turkish eggplant dish known for its generous amount of olive oil.

This version is served casserole-style and somewhat resembles eggplant parmesan, with its rich tomato sauce and tender baked eggplant slices. However, the similarities end there.

It is simple and straightforward and doesn't require bread crumbs or extra cheese (but go for it with the bubbly, melted cheese if you'd like!).

It all comes together for a delicious meal, a healthy main that is not only low-carb but also dairy-optional, gluten-free and vegan-friendly.

what is Turkish eggplant?

The casserole begins with large eggplant rounds that are pan-fried over medium heat in a copious amount of olive oil that may seem excessive (but it's not).

The eggplant rounds are then layered in a casserole dish with spoonfuls of a flavor-packed tomato sauce that's spiced with chili flakes and cinnamon.

It's rich and earthy with a low heat level that you can definitely adjust to your own liking.

The sauce has a slightly different flavor profile than a homemade marinara since it lacks that Italian seasoning, but there's something about the subtle spiciness with the sweet cinnamon that works so well.

It's quite possibly my favorite way to enjoy eggplant!

It is:

low-carb, keto-friendly, vegan and gluten-free
a healthy, meatless option
simple to make with less than 10 ingredients required

This is an easy casserole with bold spices that are inspired by a traditional Imam bayildi. While my Turkish eggplant recipe is not authentic by any means, it's delicious and has a great flavor!

There are lots of ways you can incorporate eggplant into a low-carb diet and this is one of them. You might also enjoy my Mediterranean Roasted Eggplant and this Eggplant Rollatini!

the ingredients

I originally adapted this recipe from Feed Me Phoebe, and it was one of the first ones I ever shared here.

Since then, I've made some changes to the original, the biggest being a reduction in the amount of olive oil.

The eggplant slices soak up the olive oil as they cook in the pan, so you will need to continue adding more as you fry each batch of eggplant slices. In total, I use about ¾ cup to 1 cup. You can be more or less generous with it and still get great results.

Here's a full list of the simple ingredients you'll need:

globe eggplant
extra virgin olive oil
fresh garlic, minced
onion, diced
canned, organic petite diced tomatoes (I prefer fire-roasted for extra spiciness)
tomato sauce
sea salt and black pepper
cinnamon
fresh parsley or fresh basil for garnish, chopped
red pepper flakes
parmesan cheese, pecorino or fresh mozzarella cheese (optional topping- omit to make it a vegan eggplant casserole)

Turkish eggplant casserole recipe

The process is incredibly easy, but to be completely upfront with you, the prep time leans a bit on the long-ish side.

You'll spend some time salting the eggplant to draw out moisture, then frying batches of eggplant slices before assembling the casserole and popping it into the oven to bake.

All in all, the effort is well worth it. 😉

raw eggplant rounds on a baking sheet for Turkish eggplant casserole recipe

Here's a quick summary of the steps involved but be sure to check out the full recipe card at the bottom of the page for all of the details and ingredient amounts.

Cut the eggplant into thick slices horizontally and then spread the eggplant rounds in a single layer on a large baking sheet. Sprinkle them with salt and let them sit for 20 minutes to "sweat." This step helps reduce the slightly bitter taste of eggplant and also draws out moisture.
Pat each eggplant round dry with paper towels or a clean cloth.
In a saucepan, cook the onion to soften. Add the garlic, then add the rest of the ingredients. Let it simmer on low until it's time to use.
Fry each of the slices of eggplant in a little bit of olive oil in a skillet over medium-high heat. Let the eggplant cook about 2-3 minutes per side until they are golden brown. The eggplant will soak up nearly all of the olive oil so you will need to add more after each batch. Transfer the cooked eggplant to a plate.
Assemble in a cast iron skillet or casserole by creating layers of fried eggplant. Spread the tomato sauce between each layer of eggplant. Transfer the baking dish to the oven to bake. When it's done, garnish with fresh parsley and cheese if you wish.

pro tips for the best results

Before frying the eggplant, make sure to pat dry each piece very well to prevent extra splatter when you set each eggplant slice in the pan.

You can use crushed tomatoes if you do not have diced tomatoes.

Season the tomato sauce to taste, adding more salt and pepper or cinnamon and chili flakes as needed.

This is super easy to make cheesy! If you'd like to top it with cheese, sprinkle it on before serving or add it to the casserole during the last 10-15 minutes of bake time. Fresh mozzarella, parmesan, burrata, and white cheddar cheese are all great options that add that something extra to the baked eggplant slices. To keep this vegan, feel free to sprinkle on some nutritional yeast if you'd like a little bit of cheesy flavor.

This Turkish eggplant casserole will keep in the fridge for up to 7 days. Cover it with plastic wrap or store the casserole in an airtight container.

frequently asked questions

Is eggplant keto?

Eggplants are low in carbs and high in fiber which makes them well suited for a low-carb lifestyle. They're sort of like a wonder vegetable and are incredibly versatile! I've used eggplant as noodles and even blended it into curry for a thicker, silkier consistency.

Do you peel eggplant before cooking?

The quick answer is, it depends. The skin is edible but it's sometimes thicker and tough on really large eggplants and might leave a bitter taste. You can peel it if you like, but for younger, smaller eggplants, it's not necessary. I usually don't worry about it.

Why do you salt eggplant?

Eggplant has a naturally occurring enzyme that can sometimes leave a bitter aftertaste. Luckily, you can easily "sweat" eggplant by sprinkling it with salt and letting it sit for a while. This helps reduce the bitterness and draws out moisture.

Turkish eggplant casserole has a much higher healthy fat to carb ratio, which makes it an ideal low-carb and keto meal (that's also vegan!).

Plus, it's loaded with extra virgin olive oil, an incredibly healthy fat known for lowering heart disease risk along with its cell protective and anti-inflammatory abilities.

While this hearty casserole checks all the boxes when it comes to healthy eating, its flavor profile is worth raving about too.

The tomato base is extra delicious with that hint of cinnamon and heat, which means you can prepare it as a low-carb and vegan main course or side without compromising on flavor!

If you try it out and enjoy it, I hope you consider leaving a five-star review and/or comment below! Or follow along on Instagram and tag @stemandspoon! I love seeing what you're making.