Baked Eggplant Parmesan Casserole

This hearty eggplant parmesan casserole features layers of roasted eggplant, savory tomato sauce, and melted cheese, baked until bubbly and golden. A comforting vegetarian dish that delivers rich, Italian-inspired flavor in every bite.

Why You’ll Love This Recipe

• It’s a delicious meatless alternative to traditional lasagna
• Roasted eggplant brings a tender, slightly smoky element
• Can be made gluten-free and low-carb
• A perfect meal-prep or freezer-friendly dish
Whether served as a main course or side, this casserole satisfies comfort food cravings with wholesome ingredients.

ingredients

eggplants, sliced into ¼-inch rounds
salt (for sweating the eggplant)
olive oil
marinara or tomato sauce (homemade or jarred)
shredded mozzarella cheese
grated Parmesan cheese
fresh basil or parsley (for garnish)
garlic (optional, for sauce)
Italian seasoning
eggs and breadcrumbs (optional, if breading eggplant)

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

directions

1. Prep eggplant: Slice eggplant into rounds. Sprinkle with salt and let sit for 30 minutes to draw out moisture. Pat dry.
2. Roast (or bread and fry): Brush slices with olive oil and roast at 400°F (200°C) for 20 minutes, flipping halfway. Alternatively, dip in egg and breadcrumbs and pan-fry until golden.
3. Layer casserole: Spread a layer of tomato sauce in a baking dish. Add a layer of roasted eggplant, followed by mozzarella and Parmesan. Repeat until all ingredients are used, ending with cheese on top.
4. Bake: Cover with foil and bake at 375°F (190°C) for 20 minutes. Remove foil and bake another 15–20 minutes until golden and bubbling.
5. Rest: Let cool for 10 minutes before slicing. Garnish with basil or parsley.

Servings and timing

Serves: 6–8
Preparation: 40 minutes (includes salting and roasting)
Baking: 35–40 minutes
Total: ~1 hour 20 minutes

Variations

• Add ricotta between layers for a lasagna-style effect
• Include spinach or kale for added greens
• Use zucchini slices to make a veggie-layered variation
• Top with fresh mozzarella for a creamy finish

storage/reheating

Store in an airtight container in the fridge for up to 4 days. Reheat in a 350°F oven until warmed through, or microwave individual portions. Freezes well for up to 2 months — thaw before reheating.

FAQs

Can I skip salting the eggplant?

Salting helps reduce bitterness and excess moisture — it’s recommended, but not strictly necessary for young eggplants.

Can I use store-bought marinara?

Yes, a good-quality jarred sauce works perfectly. Add garlic or herbs to enhance flavor.

Is this gluten-free?

Yes, if you skip the breadcrumbs or use gluten-free crumbs.

How do I keep it from getting soggy?

Roast eggplant slices well to drive out moisture, and avoid over-saucing between layers.

Can I make this ahead?

Yes — assemble up to a day ahead, refrigerate, and bake when ready.

Is it freezer-friendly?

Absolutely. Freeze whole or in portions, then thaw and reheat as needed.

Can I add meat to this dish?

Yes — cooked ground beef or sausage can be layered in with the sauce.

Can I use mozzarella balls or slices instead of shredded?

Yes, but slice thinly to ensure even melting.

Is peeling the eggplant necessary?

No, the skin softens when baked and adds texture — but you can peel if you prefer.

What can I serve with this?

It pairs well with garlic bread, a fresh salad, or even pasta for a heartier meal.

Conclusion

This baked eggplant parmesan casserole is a wholesome, satisfying dish that offers all the comfort of traditional Italian fare without the heaviness of meat or pasta. Perfect for vegetarians and meat-eaters alike, it’s a dish that belongs in every home cook’s rotation

Baked Eggplant Parmesan Casserole

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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.

• Author: Emma Harper
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baked
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 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

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Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment or lightly grease a casserole dish.
2. Sprinkle eggplant slices with salt and let sit for 30 minutes to draw out moisture. Pat dry with paper towels.
3. Dredge each eggplant slice in flour, dip in beaten eggs, then coat with breadcrumbs.
4. 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.
5. Spread 1/2 cup marinara sauce on the bottom of a 9×13-inch baking dish.
6. Layer fried or baked eggplant slices over the sauce. Top with more marinara, a sprinkle of mozzarella and Parmesan cheese.
7. Repeat layers until all ingredients are used, finishing with a generous layer of sauce and cheese on top.
8. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15 minutes, or until bubbly and golden.
9. 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