Description
This Eggplant Casserole is a delicious and hearty dish featuring layers of roasted eggplant, flavorful marinara sauce, toasted panko breadcrumbs, and melted mozzarella and Parmesan cheeses. Perfect for a comforting vegetarian main course that's simple to prepare and bursting with Italian-inspired flavors.
Ingredients
Scale
Spices and Seasonings
- 0.75 teaspoon oregano
- 0.75 teaspoon basil
- 0.75 teaspoon garlic powder
- 0.75 teaspoon parsley
- Salt and pepper to taste
Vegetables
- 3 medium ripe eggplants, about 3 1/2 lbs
Other Ingredients
- 3 tablespoons olive oil
- 1 cup panko breadcrumbs
- 2 tablespoons salted butter, melted
- 0.5 cup grated Parmesan cheese, divided
- 2.5 cups shredded mozzarella cheese, divided
- 24 oz marinara sauce, divided
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to prepare for roasting the eggplant slices.
- Mix Seasonings: Combine the oregano, basil, garlic powder, and parsley in a small bowl and set aside. Measure out all remaining ingredients to have them ready.
- Slice Eggplant: Slice the eggplants into 1/4-inch thick slices, ensuring they aren’t thinner to prevent excessive shriveling. Place the slices on two lightly greased, light-colored baking sheets. If some slices from the wider part are large, cut them in half.
- Season Eggplant: Lightly drizzle the olive oil over the sliced eggplant. Season with salt and pepper, then sprinkle the prepared seasoning mix evenly. Use your hands to toss the slices gently, coating them well and arrange in an even layer on the baking sheets, slightly overlapping if needed.
- Roast Eggplant: Bake the eggplant slices at 425 degrees Fahrenheit for 20 minutes or until cooked to your desired tenderness. Once done, set aside and reduce the oven temperature to 375 degrees Fahrenheit.
- Prepare Breadcrumbs: In a medium bowl, mix the panko breadcrumbs with the melted butter. Then, toast the breadcrumb mixture in a medium skillet over medium heat, stirring constantly for 2 to 3 minutes until golden. Remove from heat and set aside.
- Assemble Casserole Base: Spread a thin layer of marinara sauce evenly on the bottom of a 9 x 13-inch baking dish to prevent sticking and add flavor.
- Layer Ingredients: Arrange half of the roasted eggplant slices in the dish, overlapping as needed. Sprinkle half of the toasted breadcrumbs over the eggplant. Dollop half of the remaining marinara sauce on top, then evenly sprinkle half of the Parmesan cheese and half of the mozzarella cheese over the layer.
- Add Second Layer: Repeat layering with the remaining eggplant slices, followed by the remaining marinara sauce, Parmesan cheese, and mozzarella cheese.
- Bake Covered: Cover the baking dish and bake at 375 degrees Fahrenheit for 18 minutes to melt the cheese and meld flavors.
- Add Breadcrumb Topping: Remove the cover, sprinkle the remaining toasted breadcrumbs evenly over the casserole, then return to the oven and bake uncovered for up to 5 minutes. Watch carefully to ensure the breadcrumbs do not over-brown.
- Serve: Remove the casserole from the oven and allow it to cool slightly before serving. Enjoy your delicious eggplant casserole!
Notes
- The eggplant amount is flexible; overlapping slices works well as they shrink during roasting. Aim for 3-4 pounds in case thinner slices need replacement.
- Leaving the eggplant skin on adds texture and color, but partial peeling in strips is an option.
- Use high-quality ingredients, especially the cheese and marinara, for best flavor—shredded mozzarella from block cheese melts better.
- Low-moisture, whole milk mozzarella varieties like Galbani or Dragone and Belgioioso Parmesan are recommended.
- Premium marinara sauce, such as Rao’s, enhances the dish despite a higher cost.
- For added protein, cooked and seasoned ground beef or sausage can be layered in the middle before the second eggplant layer.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. This casserole freezes well.
- Try related recipes such as Fried Eggplant and classic Eggplant Parmesan for more variations.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 7 g
- Protein: 17 g
- Cholesterol: 35 mg
