Eggplant and Feta Baked Casserole with Spinach

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A baked keto casserole layering roasted eggplant with sautéed spinach and tangy feta cheese for a satisfying vegetarian main dish. This mediterranean-inspired vegetarian (vegetarian, low carb) ready in about 60 minutes pairs fresh spinach, olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Arrange 2 medium eggplants sliced into 1/2-inch rounds on a baking sheet, brush both sides with 2 tbsp olive oil, season with 1 tsp salt and 1/2 tsp black pepper. Roast for 20 minutes flipping halfway until golden and tender.
  2. Step 2: While eggplant roasts, heat remaining 2 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant. Add 6 cups fresh spinach and cook for 3-4 minutes until wilted. Season with 0.5 tsp salt and 0.5 tsp black pepper.
  3. Step 3: In a bowl, whisk 2 large eggs with 1/2 cup heavy cream, 1 cup crumbled feta cheese, and 1 tsp dried oregano until well combined.
  4. Step 4: In a greased 9x9 inch baking dish, layer half the roasted eggplant slices, spread the sautéed spinach evenly over them, then top with the remaining eggplant slices. Pour the egg and feta mixture over the top evenly.
  5. Step 5: Bake uncovered at 400°F for 20-25 minutes until the casserole is set and the top is lightly golden. Let cool for 5 minutes before serving.

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Frequently asked questions

How long does Eggplant and Feta Baked Casserole with Spinach take to make?

Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Eggplant and Feta Baked Casserole with Spinach?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh spinach from drying out.

Can I substitute ingredients in Eggplant and Feta Baked Casserole with Spinach?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Eggplant and Feta Baked Casserole with Spinach for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Eggplant and Feta Baked Casserole with Spinach vegetarian?

Yes — this recipe is tagged vegetarian, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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