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Eggplant Parmesan Casserole

A comforting Italian dish featuring layers of tender eggplant, rich marinara sauce, and melty cheese.
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Prep Time 45 minutes
Cook Time 55 minutes
Total Time 1 hour 40 minutes
Servings 8 servings
Calories 300 kcal

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.