If you’re looking for a comforting Italian dish that’s both impressive and delicious, this Eggplant Parmesan Casserole is exactly what you need. I’ve perfected this recipe to create layers of tender eggplant, rich marinara sauce, and melty cheese that come together in a casserole that’s sure to become a family favorite. Whether you’re a vegetarian or simply looking to incorporate more meatless meals into your routine, this dish delivers restaurant-quality results right from your home kitchen.
Ingredients
- 2 large eggplants, sliced into 1/4-inch rounds
- 2 cups seasoned breadcrumbs
- 1 cup freshly grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 3 large eggs
- 1/4 cup milk
- 3 cups marinara sauce (homemade or store-bought)
- 1/4 cup fresh basil leaves, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Start by salting your eggplant slices and letting them sit for 30 minutes. This draws out excess moisture and bitterness. Pat them dry thoroughly with paper towels.
- Preheat your oven to 375°F (190°C). Prepare your breading station: combine eggs and milk in one bowl, and breadcrumbs with 1/2 cup Parmesan in another.
- Dip each eggplant slice in the egg mixture, then coat with the breadcrumb mixture. Place on lined baking sheets.
- Bake the breaded eggplant for 25 minutes, flipping halfway through, until golden brown.
- In a 9×13 inch baking dish, spread 1 cup of marinara sauce. Layer half the eggplant slices, overlapping slightly.
- Add another cup of marinara, half the mozzarella, and 1/4 cup Parmesan. Sprinkle with half the basil.
- Repeat layers with remaining ingredients, finishing with cheese on top.
- Bake for 25-30 minutes until bubbly and golden brown on top.
Cook Time and Serving Size
Prep Time: 45 minutes
Cook Time: 55 minutes
Total Time: 1 hour 40 minutes
Servings: 8
Recipe Notes
For the best results, keep these tips in mind:
- Don’t skip the salting step – it’s crucial for achieving the right texture
- Use fresh mozzarella for best melting results, but avoid the very wet buffalo mozzarella
- Make sure to pat the eggplant completely dry after salting to ensure crispy breading
- Let the casserole rest for 10-15 minutes before serving – this helps it set and makes it easier to portion
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- To reheat, use an oven rather than a microwave to maintain the crispy texture
This Eggplant Parmesan Casserole also freezes beautifully – just wrap it well and freeze for up to 3 months. When you’re ready to enjoy it, thaw overnight in the refrigerator and reheat in a 350°F oven until heated through.
Eggplant Parmesan Casserole
Ingredients
- 2 large eggplants sliced into 1/4-inch rounds
- 2 cups seasoned breadcrumbs
- 1 cup freshly grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 3 large eggs
- 1/4 cup milk
- 3 cups marinara sauce homemade or store-bought
- 1/4 cup fresh basil leaves chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Start by salting your eggplant slices and letting them sit for 30 minutes. This draws out excess moisture and bitterness. Pat them dry thoroughly with paper towels.
- Preheat your oven to 375°F (190°C). Prepare your breading station: combine eggs and milk in one bowl, and breadcrumbs with 1/2 cup Parmesan in another.
- Dip each eggplant slice in the egg mixture, then coat with the breadcrumb mixture. Place on lined baking sheets.
- Bake the breaded eggplant for 25 minutes, flipping halfway through, until golden brown.
- In a 9x13 inch baking dish, spread 1 cup of marinara sauce. Layer half the eggplant slices, overlapping slightly.
- Add another cup of marinara, half the mozzarella, and 1/4 cup Parmesan. Sprinkle with half the basil.
- Repeat layers with remaining ingredients, finishing with cheese on top.
- Bake for 25-30 minutes until bubbly and golden brown on top.
