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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.

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

  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

Find it online: https://tastyera.com/baked-eggplant-parmesan-casserole/