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Casserole Season!

Casseroles don’t have to be unhealthy.

This one was easy and it’s tasty.

If you don’t know by now, I need an easy recipe for me to make it.

My biggest thing is cutting up ingredients. I don’t mind a lot of spice because spice makes the dish taste good. But I don’t like to have a lot of veggies to cut up.


Fall Food!

Eggplant and Chickpea Casserole

Serves 4 approx 1 ¼ cups each

Prep time 15 mins Cooking time 35 mins

Preheat oven to 425F.

Gather your ingredients:

Part 1 Eggplant

3 cups cubed eggplant

1 cup sliced onion (approx 1 medium)

1 Tbsp EVOO

½ Tsp sea salt (or Himalayan salt)

½ Tsp ground black pepper

½ Tsp ground smoked paprika

¼ Tsp ground cumin

1 dash cinnamon

Combine eggplant, onion, oil, salt, pepper, paprika, cumin and cinnamon in a medium bowl; mix well. Place in a 13x9-inch baking pan. Bake for 10 minutes or until lightly browned.

While that is cooking

Gather your ingredients

Part 2 Chickpeas

1 28 ounce can of diced tomatoes, do not drain

1¼ cups canned chickpeas, drained, rinsed

4 cloves garlic, finely chopped (I mince mine)

1 Tbsp pure maple syrup

1 Tbsp chopped fresh mint

1 Tbsp chopped fresh parsley

While eggplant is baking, combine tomatoes, chickpeas, garlic, and maple syrup in a medium bowl, mix well.

Add tomato mixture to eggplant mixture; mix well. Bake for 20 to 25 minutes, or until the sauce is thick and eggplant is tender.

Garnish with mint and parsley.

NOTES: The casserole is great served with ½ cup cooked couscous, ½ cup cooked quinoa, or 1 slice toasted bread. When served with couscous or bread this recipe is no longer gluten free.

Gluten Free



Nutritional Information - Calories 201

Total Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 711 mg, Carbohydrates: 33 g; Fiber: 8 g, Sugars: 15 g; Protein 7 g

Found in:

Calabrese, A., & Calabrese, B. (2018). Fixate. 102 more delicious recipes to fix your portions for healthier weight loss. Santa Monica, CA: Beach Body LLC.

Thank you for reading!

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