eggplant parmesan casserole recipe

Written BySheba G Updated On
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The Best eggplant parmesan casserole recipe

I’ve always been a fan of eggplant parmesan, and this casserole recipe is a game-changer. It’s a classic Italian dish that’s been adapted to fit perfectly into a comforting casserole. The combination of tender eggplant, rich tomato sauce, and creamy melted mozzarella cheese is a match made in heaven.

My family loves it when I serve this at our weekly family gatherings, and it’s always a hit with the kids. I love that it’s an easy recipe to make ahead of time, so I can focus on other things while it cooks in the oven. Plus, the best part is that it’s actually pretty healthy – the eggplant is low in calories and rich in fiber, and the mozzarella cheese is a good source of calcium.

We like to serve it with a side salad or some crusty bread for a satisfying meal that everyone will enjoy. I first discovered eggplant parmesan when I was living in Italy with my family many years ago. My Italian mother-in-law would make it for us all the time, and I was immediately hooked on the flavors and textures of the dish.

When we moved back to the States, I tried to recreate her recipe but couldn’t quite get it right. That was until I stumbled upon this casserole recipe online – it’s been a staple in our household ever since. One of my favorite things about this recipe is how versatile it is.

We like to serve it as a main course for dinner parties, but it’s also perfect for a weeknight meal or even as a side dish at family gatherings. The best part is that you can customize it to your taste – add some meatballs or sausages if you like, or substitute different types of cheese for a unique flavor profile.

Eggplant Parmesan Casserole

4.5 from 1315 votes

A comforting Italian-inspired dish featuring layers of breaded and fried eggplant, rich tomato sauce, and melted cheese. This casserole is perfect for a hearty meal.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hour
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Eggplant

1 large eggplant
1 cup all-purpose flour
2 eggs
2 cups breadcrumbs
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
Oil for frying

For the Sauce

2 cups tomato sauce
1 onion, finely chopped
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
1/2 tsp salt
1/4 tsp black pepper

For Assembly

1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

👨‍🍳Directions

1Preheat oven to 375°F.
2Slice the eggplant into 1/2-inch rounds.
3Sprinkle with salt and let sit for 10 minutes to draw out moisture.
4Pat dry with a paper towel.
5Set up a breading station with three bowls.
6In the first bowl, place the flour.
7In the second bowl, beat the eggs.
8In the third bowl, mix the breadcrumbs, salt, black pepper, and garlic powder.
9Dredge each eggplant slice in flour, then dip in the beaten egg, and finally press into the breadcrumb mixture, ensuring each slice is fully coated.
10Heat about 1/2 inch of oil in a large skillet over medium heat.
11Once hot, add the breaded eggplant slices in a single layer and fry until golden brown, about 2-3 minutes per side.
12Transfer to a paper towel-lined plate to drain excess oil.
13In a separate skillet, sauté the chopped onion over medium heat until softened, about 5 minutes.
14Add the minced garlic and cook for an additional 1 minute until fragrant.
15Stir in the tomato sauce, oregano, basil, salt, and pepper.
16Simmer for 10 minutes, allowing the flavors to meld together.
17Spread a thin layer of the tomato sauce on the bottom of a 9×13-inch baking dish.
18Arrange a layer of fried eggplant slices over the sauce.
19Spoon half of the remaining sauce over the eggplant, then sprinkle with 1 cup of mozzarella cheese and 1/4 cup of Parmesan cheese.
20Repeat with another layer of eggplant, the remaining sauce, and the remaining cheeses.
21Cover the dish with foil and bake for 20 minutes.
22Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the top is lightly golden.
23Allow the casserole to rest for 5 minutes before serving.
24This allows the layers to set and makes it easier to serve.
25Serve hot, garnished with fresh basil if desired.

🔧Equipment

Mixing bowls
Baking dish
Skillet
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 8g❤️Cholesterol: 70mg🧂Sodium: 1200mg🌾Total Carbs: 45g🥦Dietary Fiber: 7g🍬Sugars: 10g🥩Protein: 20g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. For a spicier version, add red pepper flakes to the tomato sauce.

Watch Video Of How Eggplant Parmesan Casserole Works

This eggplant parmesan casserole is always a crowd-pleaser – whether you’re serving it at home or taking it to a potluck dinner.

One of my favorite things about this recipe is how easy it is to reheat and serve – just pop it in the oven at 350°F (180°C) for about 20-25 minutes until hot and bubbly.

We like to serve it with a side salad or some crusty bread for added flavor and texture.

❓ Frequently Asked Questions About Eggplant Parmesan Casserole

Q: What type of eggplant should I use for this recipe?

This casserole recipe works best with large, firm eggplants – preferably the Italian or American varieties.

Q: Can I use fresh tomatoes instead of canned tomatoes?

Yes, you can use fresh tomatoes if you have them on hand – just be sure to cook them down until they’re nice and smooth before adding them to the casserole.

Q: How do I prevent the eggplant from becoming too soggy?

To prevent sogginess, be sure to salt the eggplant slices before cooking them – this will help remove excess moisture and result in a crisper texture.

Q: Can I make this recipe ahead of time?

This casserole can be made ahead of time – simply assemble all the ingredients up until the final baking step, then refrigerate or freeze until ready to bake.

Q: What’s the best way to store leftovers?

Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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