Description
This Baked Eggplant Parmesan Casserole is a classic comfort food recipe that layers breaded and baked eggplant with marinara sauce, mozzarella, and Parmesan cheese for a hearty, vegetarian main dish.
Ingredients
Scale
- 2 large eggplants (about 2 lbs total), sliced into 1/2-inch rounds
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 2 cups Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups marinara sauce (homemade or store-bought)
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese (for topping)
- Fresh basil leaves, for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Set up a breading station: Place flour in a shallow dish. Beat eggs in a second shallow dish. In a third dish, combine breadcrumbs, 1/2 cup Parmesan, garlic powder, oregano, salt, and pepper.
- Dip each eggplant slice into flour, shaking off excess, then into egg, then into breadcrumb mixture, pressing to coat evenly. Place on prepared baking sheets.
- Bake eggplant slices for 20 minutes, flipping halfway through, until golden and tender. Remove from oven.
- Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish.
- Layer half of the baked eggplant slices over the sauce. Top with half of the remaining marinara, half of the mozzarella, and half of the remaining Parmesan.
- Repeat layers with remaining eggplant, marinara, mozzarella, and Parmesan.
- Bake casserole, uncovered, for 25-30 minutes until bubbly and cheese is melted and golden.
- Let rest for 10 minutes. Garnish with fresh basil if desired. Serve warm.
Notes
For a gluten-free version, use gluten-free breadcrumbs and flour. The eggplant slices can be prepared a day ahead and refrigerated. Leftovers keep well in the refrigerator for up to 3 days.
Nutrition
- Calories: 320 kcal
- Sugar: 12 g
- Fat: 14 g
- Carbohydrates: 35 g
- Protein: 15 g