Get my Cookbooks! Eggplant Casserole
This Eggplant Casserole has all the components of Eggplant Parmesan with a fraction of the work! You’ll love the savory layers of roasted eggplant, crispy breadcrumbs, marinara sauce, and hot, melty cheese, all baked together in a cozy casserole!
Eggplant Casserole
This Eggplant Casserole is everything that you know and love about Eggplant Parmesan, but with so much less work. There’s no tedious breading and frying involved, yet all of the classic components are still here, both in flavor and texture!
The eggplant is seasoned and roasted, which really elevates its flavor and creates a perfect texture. There are two layers of it in this dish.
Panko breadcrumbs are tossed with melted butter and toasted in a skillet so that they’re extra crispy in the middle and on top of the casserole. And of course, there’s layers of marinara sauce and hot, melty cheese. (Parmesan and mozzarella!)
Don’t miss my Pro Tips below for all of my hints to make sure this comes out perfect!
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
Slice the eggplant into 1/4-inch slices and toss with olive oil, salt, pepper, oregano, basil, garlic powder, parsley. Roast at 425° F for 20 minutes. Add a thin layer of marinara on the bottom of a casserole dish.
Add half of the roasted eggplant, toasted panko breadcrumbs, and marinara sauce.
Add parmesan and Mozzarella cheese. Repeat with remaining eggplant, marinara, parmesan, and mozzarella. Cover and bake at 375 ° F for 18 minutes. Remove cover and top with remaining toasted breadcrumbs. Bake for up to 5 more minutes. Serve!
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.
- Choosing Ripe Eggplant: Ripe eggplants are dark and glossy on the surface and have a little give when you press on the skin, similar to a tomato. Overripe eggplants have a more wilted, dull appearance and are very soft.
- 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.
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.
Tools For This Recipe
(Amazon affiliate links*)- Check out all of my kitchen essentials here.
- 9 x 13-inch Casserole Dish
- Mandoline Slicer– Makes it easily to slice the eggplant quickly and uniformly.
- Box Cheese Grater– Definitely shred your cheese (especially the mozzarella) from a block so that it melts well (and tastes the best!)
- Spice Rack–This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.)
- Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
- Great Chef Knife
- Cutting Boards
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Try These Next
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- Chicken Broccoli Rice Casserole
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- Chicken Enchiladas
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- Chicken Parmesan
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- Peach Cobbler
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Tried This Recipe?
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Eggplant Casserole
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
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
- 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.
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.
Love this recipe. I cut the eggplant a bit thicker but cooked it longer. I also made it in a smaller pan but adjusted ingredients accordingly. I look forward to the leftovers. Such great flavors.
Excellent! I’m so happy that you enjoyed it Jan!! It’s my new favorite alternative to Eggplant Parm, which has always been a huge favorite of mine! Thank you SO MUCH for taking the time to leave a review, you’re the best Jan!! -Stephanie 🙂
I made this last night for dinner, and it was delicious! I halved the recipe since there are only two of us. Definitely agree with your recommendations to use high quality ingredients. This is an excellent healthier, quicker to make riff on the traditional eggplant parmesan!
Hi Lynn! I am so thrilled that you love this recipe! I was just thinking about it this morning because I’m craving it again! 🙂 That happens often. LOL. Thank you SOOO much for taking the time to read through my pro tips about using high quality ingredients, definitely makes a difference. And thank you SO MUCH for the review as well, you’re the best!! -Stephanie
I’ve used several of your recipes. All very good! But this was a disappointment. I followed the recipe exactly as written. The eggplant was raw. I’ve made eggplant parmesan the traditional way and this sounded like a good way to make less labor intensive. Perhaps some adjustment on initial cook time for the eggplant would have helped.
Hi Marie, I would suggest roasting your eggplant for a longer period of time if it’s raw when it’s done roasting. Your issue can be rectified before assembling the casserole simply by cooking it longer as ovens do vary. If you overcrowded your baking sheets, this can play a role as well. The goal is to avoid burning the eggplant, and this recipe ensures that doesn’t happen.