eggplant parmesan casserole recipe

Written ByJenny Smyth Posted on
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The Best eggplant parmesan casserole recipe

Eggplant parmesan casserole is a dish that has been a staple in my household for years. I first discovered it in an old Italian cookbook, and I was immediately drawn to its simplicity and flavor.

The combination of tender eggplant, rich tomato sauce, and creamy melted mozzarella cheese is a match made in heaven. I love how this dish can be easily customized to suit any occasion – whether it’s a weeknight dinner or a special occasion, it’s always a crowd-pleaser.

My kids adore helping me prepare the eggplant slices and sprinkling the cheese on top, making it a fun and interactive meal for the whole family. As for me, I appreciate the ease of preparation and the fact that it can be made ahead of time, making it perfect for busy weeknights or special events.

Plus, the eggplant provides a nice change of pace from traditional meat-based casseroles. Overall, this dish has become a trusted favorite in our household, and I’m excited to share it with you today.

One of the things I appreciate about this recipe is the way it showcases the beauty of eggplant as a main ingredient – rather than being overshadowed by other flavors, the eggplant takes center stage and shines with its rich, meaty flavor. I also love how versatile this recipe is – whether you’re serving it as a main course or as a side dish, it’s always sure to impress.

As an added bonus, this recipe is also relatively healthy compared to other casseroles out there – with its emphasis on vegetables and lean protein sources, you can feel good about what you’re feeding your family.

Eggplant Parmesan Casserole

4.8 from 870 votes

This hearty eggplant parmesan casserole layers crispy breaded eggplant with rich marinara sauce and melted mozzarella and Parmesan cheeses. It is a comforting baked dish that is perfect for a family dinner or a vegetarian main course.

Prep Time25 mins
Cook Time35 mins
Resting Time0 mins
Total Time60 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Eggplant

2 large eggplants, sliced into 1/2-inch rounds
1 teaspoon salt
1 cup all-purpose flour
3 large eggs, beaten
1 1/2 cups seasoned breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon dried oregano
1/2 teaspoon black pepper
3 tablespoons olive oil

For the Casserole

3 cups marinara sauce
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil

👨‍🍳Directions

1Place eggplant slices in a colander and sprinkle with salt.
2Let them sit for 20 minutes to draw out moisture, then pat dry with paper towels.
3This step reduces bitterness and helps the breading stick.
4Preheat oven to 400°F.
5In a shallow bowl, combine breadcrumbs, 1/2 cup Parmesan, oregano, and black pepper.
6Place flour and beaten eggs in separate shallow bowls.
7Dredge each eggplant slice in flour, shaking off excess.
8Dip into beaten eggs, then coat with breadcrumb mixture, pressing gently to adhere.
9Heat olive oil in a large skillet over medium-high heat.
10Working in batches, cook eggplant slices for 2 to 3 minutes per side until golden brown and crispy.
11Transfer to a paper towel-lined plate.
12Spread 1 cup of marinara sauce over the bottom of a 9×13-inch baking dish.
13Layer half of the fried eggplant slices on top, overlapping slightly if needed.
14Top with 1 cup of mozzarella cheese, 1/4 cup Parmesan, and half the basil.
15Repeat layers with remaining sauce, eggplant, mozzarella, Parmesan, and basil.
16Bake uncovered for 25 to 30 minutes until the casserole is bubbly and the cheese is melted and lightly browned.
17Let it rest for 5 minutes before serving.

🔧Equipment

Colander
Baking sheet
Parchment paper
Large skillet
9×13-inch baking dish
Mixing bowls

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 8g❤️Cholesterol: 95mg🧂Sodium: 980mg🌾Total Carbs: 38g🥦Dietary Fiber: 8g🍬Sugars: 12g🥩Protein: 20g

📝Notes

Salting the eggplant draws out excess moisture and prevents the casserole from becoming watery. For a lighter version, you can bake the breaded eggplant slices at 425°F for 15 minutes instead of frying.

Watch Video Of How Eggplant Parmesan Casserole Works

This eggplant parmesan casserole recipe is truly a crowd-pleaser – whether you’re serving it at home or taking it to a potluck gathering, everyone will love its rich flavors and satisfying texture.

One of my favorite things about this recipe is how easily adaptable it is to any occasion – whether you’re looking for a quick weeknight dinner or something special to serve at your next family gathering.

With its emphasis on vegetables and lean protein sources, you can feel good about what you’re feeding your family while still enjoying all the flavors of Italy.

❓ Frequently Asked Questions About Eggplant Parmesan Casserole

Q: What type of eggplant should I use for this recipe?

I recommend using firm, medium-sized eggplants for this recipe – they’ll hold up best to slicing and will provide the right amount of texture in the finished dish.

Q: Can I substitute other types of cheese in place of mozzarella?

While mozzarella is my go-to cheese for this recipe, you can definitely experiment with other options like cheddar or provolone if you prefer a different flavor profile.

Q: How do I prevent the eggplant from becoming too soggy during cooking?

To avoid sogginess, make sure to salt the sliced eggplant before cooking it – this will help draw out excess moisture and result in a better texture.

Q: Can I make this recipe ahead of time and refrigerate or freeze it?

Yes – you can prepare the entire casserole up until baking time, then refrigerate or freeze it for later use. When reheating, simply bake at 350°F until hot and bubbly.

Q: What’s the best way to reheat leftover eggplant parmesan casserole?

I recommend reheating individual portions in the microwave until hot through – then serve with fresh basil leaves on top for added flavor.

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