Creamy, a little crunchy, and chock full of veggies: that’s how to describe this easy-to-make Spinach Eggplant Casserole. If you love eggplant then this is one to try. It cooks up so beautifully in this recipe that it adds to the creamy texture. But, there are plenty of other veggies in this dish which means you’re getting some of your 5 day with this casserole, all while enjoying the savory flavors of Swiss cheese and Parmesan cheese.

To get this dish started sauté the eggplant and broccoli together. I used two pans for this, but you can cut down on how many pots you use if you have one that can be used on the stovetop and in the oven.

To make sure the texture is great and the prep time is minimal for this recipe we’re using Chinese eggplant. These slender veggies are easy to cut, have a soft skin that doesn’t need to be removed, and have minimal seeds. I find them easier to work with than American or Italian eggplants.

While the pan is still hot pour in some fresh spinach, some cream, and plenty of spices. Then top with the cheeses and some breadcrumbs. Use gluten-free panko to keep this dish gluten-free or use regular breadcrumbs if you don’t need or want to cut out the gluten.

Then bake this until the breadcrumbs are golden and the cheese has browned. The creamy veggie layer underneath with the crunchy topping is just fabulous.

For this I cut the veggies a regular size, but you could very easily cut them smaller and then serve this with crackers as a hot dip, too. It’s also lovely with some rice on the side. And, you can throw in any veggies you like if you want to mix it up. Dishes like these are super versatile and they make meal planning so much easier.

This Spinach Eggplant Casserole is simple to make, but has the most wonderful flavor. What a yummy way to get your veggies!