Classic Eggplant Parmesan Casserole Recipe
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If you’re on the hunt for a comforting and satisfying dish, look no further than this eggplant parmesan casserole. It’s layers of tender eggplant, rich marinara sauce, and gooey cheese that create a symphony of flavors – a true Italian classic that will delight your taste buds.
This recipe is perfect for those cozy family dinners or a gathering with friends. The eggplant is breaded and baked to perfection, giving it a beautiful golden crust that contrasts beautifully with the melty mozzarella. Whether you’re a vegetarian or simply a lover of delicious food, this casserole will not disappoint.
Layers of Flavor
This casserole is a celebration of flavors and textures, showcasing the delightful interplay between breaded eggplant, marinara sauce, and melted cheese. Each layer adds a unique element to the dish, contributing to a wholesome experience that brings warmth and comfort.
The eggplant slices, once breaded and baked to a crispy golden brown, provide a satisfying crunch that contrasts beautifully with the gooey, melted mozzarella. The rich marinara sauce infuses the entire dish with a lovely tang, ensuring every bite bursts with flavor.
The Perfect Preparation
Preparing this casserole requires a bit of technique, but the results are well worth the effort. The eggplant must first be salted to draw out moisture, resulting in a firmer texture that enhances the overall dish. After rinsing and patting them dry, the eggplant slices are ready for breading.
Setting up a breading station with flour, beaten eggs, and breadcrumbs simplifies the process, making it easier to coat each slice evenly. Baking the eggplant until golden creates a delicious base for layering, yielding a dish that is both hearty and satisfying.
Assembling the Casserole
Layering is key to achieving a well-balanced casserole. Starting with a layer of marinara sauce at the bottom ensures that the breaded eggplant doesn’t stick, while also allowing for a flavorful foundation. The sequence continues with half of the baked eggplant, a generous sprinkle of mozzarella, and a touch of Parmesan.
This process is repeated, creating depth in both flavor and texture. The final touch of sauce and cheese on top allows for a beautiful, bubbly finish once baked to perfection.
Baking to Perfection
Once assembled, the casserole is baked under foil to allow flavors to meld together. After a set time, removing the foil lets the cheese turn golden and bubbly, producing an inviting aroma that fills the kitchen. The wait is almost unbearable, but the anticipation only adds to the overall experience.
Letting the dish cool slightly before slicing ensures that the layers hold together beautifully, making for an impressive presentation when served.
Serving Suggestions
This eggplant parmesan casserole shines when paired with crusty bread or a fresh side salad, creating a well-rounded meal. The addition of fresh basil as a garnish not only adds a pop of color but also a fragrant note that enhances the dish’s Mediterranean essence.
Whether it’s a family gathering or a cozy dinner at home, this casserole invites everyone to the table, promising comfort in every bite.
Nutritional Goodness
Not only is this dish a treat for the taste buds, but it also offers nutritional benefits. With servings packed with protein and healthy fats, it’s a fulfilling option for those looking for a hearty meal without compromising on health.
Each ingredient plays a role in delivering essential nutrients while ensuring a satisfying dining experience. Enjoying this casserole means indulging in a dish that nourishes both body and soul.
Delicious Eggplant Parmesan Casserole

This eggplant parmesan casserole is a hearty dish full of robust flavors. It’s savory, cheesy, and has a slight tang from the marinara sauce, all balanced by the subtle sweetness of the roasted eggplant.
Ingredients
- 2 medium eggplants, sliced into 1/4-inch rounds
- 1 teaspoon salt
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups breadcrumbs
- 3 cups marinara sauce
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Fresh basil for garnish (optional)
Instructions
- Prepare the Eggplant: Sprinkle eggplant slices with salt and let them sit for 30 minutes to draw out moisture. Rinse and pat dry.
- Bread the Eggplant: Set up a breading station with three bowls: one for flour, one for beaten eggs, and one for breadcrumbs. Dip each eggplant slice into flour, then egg, and finally coat with breadcrumbs.
- Bake the Eggplant: Preheat the oven to 400°F (200°C). Place the breaded eggplant slices on a baking sheet, drizzle with olive oil, and bake for 20-25 minutes until golden brown, flipping halfway through.
- Assemble the Casserole: In a large baking dish, spread a layer of marinara sauce on the bottom. Layer half of the baked eggplant slices over the sauce, followed by a layer of mozzarella and a sprinkle of Parmesan. Repeat the layers, finishing with a final layer of sauce and cheese on top.
- Bake the Casserole: Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
- Serve: Let the casserole cool for a few minutes before slicing. Garnish with fresh basil if desired. Serve hot with crusty bread or a side salad.
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Servings: 6 servings
- Calories: 350kcal
- Fat: 18g
- Protein: 18g
- Carbohydrates: 30g