Eggplant Parmesan Casserole
This Eggplant Parmesan Casserole brings together layers of tender eggplant, rich tomato sauce, and melty cheese for a dish that's both impressive and approachable. Whether you're looking for a hearty autumn dinner or a crowd-pleasing comfort food that doesn't sacrifice nutrition, this recipe delivers restaurant-quality results with home kitchen simplicity.
Equipment
- Baking Sheets
- 9x13-inch Baking Dish
- Paper Towels
- Parchment Paper
- Shallow Dishes (for breading)
Ingredients
Eggplant Preparation
- 2 large eggplants about 2-2.5 pounds total, sliced into ¼-inch rounds
- 2 tablespoons olive oil plus extra for brushing
- 1 teaspoon sea salt for salting eggplant
Sauce and Cheese
- 3 cups marinara sauce homemade or high-quality jarred
- 2 cups mozzarella cheese shredded (or dairy-free alternative)
- 1 cup Parmesan cheese freshly grated (or nutritional yeast for vegan option)
Breading Mixture
- 1 cup Italian breadcrumbs or gluten-free breadcrumbs
- 2 large eggs beaten (or flax eggs for vegan version)
Seasonings
- 3 cloves garlic minced
- 1 tablespoon dried Italian herbs
- 1/4 cup fresh basil thinly sliced
- 1/4 teaspoon red pepper flakes optional
- black pepper to taste
Instructions
- Slice eggplants into ¼-inch rounds. Lay them on paper towels and sprinkle with salt on both sides. Let sit for 15-20 minutes to draw out excess moisture and bitterness. Pat dry with paper towels.
- Preheat oven to 400°F (200°C) and line two large baking sheets with parchment paper. Brush both sides of the eggplant slices with olive oil and arrange in a single layer on the prepared baking sheets.
- Bake the eggplant slices for 15-20 minutes, flipping halfway through, until golden brown and tender.
- While the eggplant bakes, set up your breading station. Place beaten eggs in one shallow dish and mix breadcrumbs with half the Parmesan cheese, dried Italian herbs, minced garlic, and a pinch of salt and pepper in another.
- Once the eggplant slices have cooled slightly, dip each slice first in the egg mixture, then coat with the breadcrumb mixture. Arrange the breaded slices on a clean baking sheet.
- Reduce oven temperature to 375°F (190°C). Spread ½ cup of marinara sauce on the bottom of a 9x13-inch baking dish. Layer half the breaded eggplant slices, slightly overlapping. Top with 1 cup of sauce, half the mozzarella, and a sprinkle of Parmesan. Repeat with remaining eggplant, sauce, and cheeses.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden. For an extra golden top, broil for the final 2-3 minutes, watching carefully to avoid burning.
- Allow the casserole to rest for 10 minutes before serving. Garnish with fresh basil and additional red pepper flakes if desired.
Notes
For a lighter version, try these modifications:
- Skip the breading and simply roast the salted eggplant
- Use part-skim mozzarella or reduce the cheese by 1/3
- Replace half the regular breadcrumbs with whole grain panko
- Add a layer of sautéed spinach or zucchini between the eggplant layers
- For meal prep, assemble up to 24 hours before baking and refrigerate
- Leftovers can be stored in an airtight container for up to 4 days
- Skip the breading and simply roast the salted eggplant
- Use part-skim mozzarella or reduce the cheese by 1/3
- Replace half the regular breadcrumbs with whole grain panko
- Add a layer of sautéed spinach or zucchini between the eggplant layers
- For meal prep, assemble up to 24 hours before baking and refrigerate
- Leftovers can be stored in an airtight container for up to 4 days
Nutrition
Calories: 320kcalCarbohydrates: 24gProtein: 18gFat: 18gSaturated Fat: 8gSodium: 650mgFiber: 6gVitamin C: 12mgCalcium: 40mg
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