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Eggplant Casserole

This Eggplant Casserole has savory layers of roasted eggplant, crispy breadcrumbs, marinara sauce, and hot melty cheese, all baked together in a cozy casserole!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main Course, Side Dish
Cuisine: American, Italian
Servings: 8 people
Calories: 297kcal
Author: Stephanie

Ingredients

  • ¾ teaspoon EACH: oregano, basil, garlic powder, parsley
  • 3 medium ripe eggplants about 3 1/2 lbs. See notes
  • Salt and pepper
  • 3 tablespoons olive oil
  • 1 cup panko breadcrumbs
  • 2 tablespoons salted butter melted
  • ½ cup grated Parmesan cheese divided
  • 2 ½ cups shredded mozzarella cheese divided
  • 24 oz. marinara sauce divided
US Customary - Metric

Instructions

  • Preheat oven to 425° F.
  • Combine the oregano, basil, garlic powder, and parsley in a small bowl and set aside. Measure out remaining ingredients before beginning.
  • Slice the eggplant into ¼-inch slices (no thinner or they’ll shrivel too much). Transfer to 2 lightly greased, light-colored baking sheets. Pro Tip: Slices from the wider part of the eggplant can be cut in half if they’re very large.
  • Lightly drizzle oil over the eggplant. Season with salt and pepper, then sprinkle with the seasoning mix from step 2. Use your hands to toss to coat and distribute them in an even layer over the baking sheets, overlapping just slightly if needed.
  • Bake for 20 minutes, or until cooked to your desired level of doneness. Set the eggplant aside and reduce oven temperature to 375° F.
  • Combine the panko with the melted butter in a medium bowl. Transfer the breadcrumbs to a medium skillet and set the heat to medium. Toast until golden, stirring continuously, for about 2-3 minutes. Remove and set aside.
  • Spread a light layer of marinara sauce on the bottom of a 9 x 13-inch baking dish.
  • Arrange half of the roasted eggplant on the bottom, overlapping them as needed. Sprinkle with half of the toasted breadcrumbs. Dollop half of the marinara sauce on top, then sprinkle with half of the Parmesan and half of the mozzarella.
  • Add the remaining eggplant, followed by the remaining marinara sauce, Parmesan cheese, and mozzarella cheese.
  • Cover and bake for 18 minutes. Remove the cover and sprinkle with the remaining breadcrumbs. Return to the oven and bake uncovered for up to 5 more minutes, watching carefully to ensure the breadcrumbs don’t brown too much. Remove from the oven and serve!

Notes

Pro Tips:
  • Eggplant Tips:
    • The amount of eggplant that you use in this recipe is flexible, I like to overlap them when I create each layer. Note that they reduce in size after being roasted.
    • It never hurts to have a little extra in case you inadvertently cut some thinner slices that you can't use. I make sure I have 3-4 lbs.
    • I leave the skin on, you can also peel the skin in alternative strips so you have some of the skin on without it going all the way around each slice.
  • Use high quality ingredients in this recipe, since it's so simple, they really dictate the flavor.
  • Shred the cheese from a block. This ensures it melts and tastes the best. 
  • Cheese: Low moisture, whole milk mozzarella has the best consistency for this dish. I use Galbani or Dragone mozzarella and Belgioioso parmesan.
  • Marinara: I use Rao’s marinara sauce for this recipe, it's a little pricier but so worth it. 
  • Add-Ons: It's easy to add a layer of protein to this, just be sure it's seasoned and cooked prior to adding it. Ground beef or sausage would be great and can be added right in the middle, before beginning the second layer.
  • Be sure to try my Fried Eggplant and classic Eggplant Parmesan next!
Storage
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze fairly well. 
Nutritional information is an estimate and is per serving. There are 8 servings in this recipe.

Nutrition

Calories: 297kcal | Carbohydrates: 22g | Protein: 13g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 813mg | Potassium: 703mg | Fiber: 7g | Sugar: 10g | Vitamin A: 786IU | Vitamin C: 10mg | Calcium: 274mg | Iron: 2mg