Description
Baked Eggplant Parmesan Casserole is a hearty and satisfying vegetarian dish made with layers of breaded eggplant, marinara sauce, and melted mozzarella and Parmesan cheese. It’s a comforting, oven-baked classic perfect for weeknight dinners or special occasions.
Ingredients
Scale
- 2 large eggplants, sliced into 1/2-inch rounds
- 1 tablespoon salt (for sweating eggplant)
- 2 cups Italian-style breadcrumbs
- 2 eggs, beaten
- 1 cup all-purpose flour
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- Olive oil spray or for frying
- Salt and black pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment or lightly grease a casserole dish.
- Sprinkle eggplant slices with salt and let sit for 30 minutes to draw out moisture. Pat dry with paper towels.
- Dredge each eggplant slice in flour, dip in beaten eggs, then coat with breadcrumbs.
- Pan-fry eggplant slices in olive oil until golden on both sides, or bake them on a greased sheet at 400°F (200°C) for 20 minutes, flipping halfway through.
- Spread 1/2 cup marinara sauce on the bottom of a 9×13-inch baking dish.
- Layer fried or baked eggplant slices over the sauce. Top with more marinara, a sprinkle of mozzarella and Parmesan cheese.
- Repeat layers until all ingredients are used, finishing with a generous layer of sauce and cheese on top.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15 minutes, or until bubbly and golden.
- Let rest for 10 minutes before serving. Garnish with fresh basil.
Notes
- Salting the eggplant helps reduce bitterness and moisture.
- Use a high-quality marinara for the best flavor.
- Can be assembled ahead and baked later.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 390
- Sugar: 7g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 17g
- Cholesterol: 70mg