Eggplant and Egg Bake: The Most Comforting $1.50 Dinner That Actually Fills You Up
Ever stare at a beautiful eggplant at the grocery store and think, “I want to buy this, but what the heck do I actually DO with it?”
I get it.
For years, I walked past those gorgeous purple globes because I was intimidated.
Too bitter, too spongy, too… weird.
But here’s what I discovered after founding EatHealthier.co.uk and testing hundreds of budget recipes: eggplant becomes absolutely magical when you pair it with eggs.
This isn’t some fancy restaurant dish.
It’s pure comfort food that costs practically nothing and keeps you satisfied for hours.
KEY INFO
Total Cost: $7-12 for entire dish (feeds 6 people)
Cost Per Portion: $1.20-2.00
Cost Breakdown Per Portion:
- Eggplant: $0.40
- Eggs: $0.40
- Cheese: $0.50
- Tomatoes: $0.30
- Aromatics (onion, garlic, herbs): $0.10
- Oil: $0.10
- Optional breadcrumbs: $0.10
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6
Difficulty: Easy (basic knife skills only)
Price Level: Very inexpensive
Dietary Tags: Vegetarian, nut-free, gluten-free option
EQUIPMENT NEEDED
Essential:
- 2-quart baking dish (any oven-safe dish works)
- Sharp knife
- Cutting board
- Large skillet
- Colander
- 2 mixing bowls
Money-Saving Swaps:
- Use any oven-safe dish instead of fancy casserole dish
- Pre-grated cheese saves time and money
- Paper towels work instead of clean kitchen towels
INGREDIENTS
Main Players:
- 2 medium eggplants (1.5 lbs/680g) – or substitute zucchini for even cheaper
- 5 large eggs – use whatever’s on sale
- 3/4 cup grated cheese (180g) – Parmesan, mozzarella, or cheap “pizza cheese”
- 1 can diced tomatoes (14 oz/400g) – fresh works but canned is cheaper
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 tablespoons olive oil – any cooking oil works
Seasonings:
- 1 teaspoon salt (plus extra for eggplant)
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano – or any herb you have
- 1/4 teaspoon red pepper flakes (optional)
Budget Substitutions:
- Replace fresh herbs with dried (use 1/3 the amount)
- Swap expensive cheese for whatever’s on sale
- Use milk powder + water instead of fresh milk
- Crackers work instead of breadcrumbs
METHOD
Step 1: Tame That Eggplant
Cut eggplant into 1/2-inch rounds.
Lay them on paper towels and sprinkle generously with salt.
Let sit for 20 minutes – this draws out bitterness and excess water.
Pat completely dry with paper towels.
This step is non-negotiable. Skip it and you’ll get watery, bitter mush.
Step 2: Build Your Flavor Base
Heat 2 tablespoons oil in your skillet over medium heat.
Add diced onion and cook until soft and golden, about 5 minutes.
Add garlic and cook 30 seconds more until fragrant.
Stir in canned tomatoes, oregano, salt, pepper, and red pepper flakes.
Simmer for 10 minutes until slightly thickened.
Step 3: Cook the Eggplant
Add remaining tablespoon of oil to the same skillet.
Cook eggplant rounds in batches, 3-4 minutes per side until golden and tender.
Don’t crowd the pan – they need space to get properly golden.
Transfer to a plate as they finish.
Visual cue: They should feel completely soft when pressed with a fork.
Step 4: Beat Those Eggs
Crack eggs into a bowl.
Add 1/2 teaspoon salt and 1/4 teaspoon pepper.
Beat until completely smooth – no streaks of white showing.
Step 5: Layer Like a Pro
Preheat oven to 375°F (190°C).
Spread half the tomato mixture in your baking dish.
Layer half the eggplant on top.
Pour half the beaten eggs over everything.
Sprinkle with half the cheese.
Repeat: remaining tomato mixture, eggplant, eggs, and cheese.
Step 6: Bake to Golden Perfection
Bake uncovered for 30-35 minutes until:
- Eggs are completely set (no liquid when you shake the pan)
- Top is golden brown and cheese is bubbling
- Internal temperature reaches 160°F (71°C)
Let rest for 5 minutes before serving.
This helps everything set up properly.
CRUCIAL MONEY-SAVING TIPS
- Buy eggplant in late summer – they’re cheapest and most flavorful then
- Freeze extra portions in individual containers for up to 2 months
- Use whatever cheese is on sale – this dish is forgiving
- Double the recipe and freeze half for later
- Save even more by omitting cheese entirely and adding extra herbs
Storage Genius:
- Refrigerate covered up to 5 days
- Reheat single portions in microwave for 2-3 minutes
- Reheat whole dish at 325°F for 15-20 minutes
Common Mistakes to Avoid:
- Skipping the salting step (results in watery mess)
- Not cooking eggplant enough before baking (stays chewy)
- Opening oven door too often (eggs won’t set properly)
VARIATIONS THAT WORK
- Filipino-Style: Skip the layering, dip each eggplant round in beaten egg, and pan-fry like an omelet
- Mediterranean: Add fresh basil, extra garlic, and a splash of balsamic vinegar
- Vegan Version: Replace eggs with blended silken tofu mixed with nutritional yeast
- Protein Boost: Add cooked ground turkey or leftover rotisserie chicken
- Gluten-Free: Skip breadcrumbs entirely or use gluten-free alternatives
This recipe taught me that the best comfort food doesn’t have to break the bank.
At under $1.50 per generous serving, this eggplant and egg bake proves that eating well on a budget isn’t just possible – it’s absolutely delicious.
The magic happens when those salted, golden eggplant rounds soak up all that herby tomato goodness while the eggs create the most satisfying, protein-rich base.
It’s like a warm hug in casserole form.
Worth It Factor: Very inexpensive – this meal delivers maximum comfort and nutrition for minimum cost.
