• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Melrose Family
  • Home
  • Recipes
    • Dinner Ideas
    • Desserts
      • Cupcakes
      • Cookies
      • Popsicles
    • Small Bites
      • Appetizers
      • Healthy Snacks
      • Side Dishes
    • Beverages
    • Breakfast Ideas
  • Crafts
    • Mason Jar Ideas
    • No Sew
    • Kids Activities
  • Holidays
    • Valentine's Day Ideas
    • St. Patrick's Day
    • Easter Ideas
    • Mother's Day Ideas
    • Father's Day Ideas
    • 4th of July Ideas
    • Halloween Ideas
    • Thanksgiving Ideas
    • Christmas Ideas
  • Mom Hacks
    • Cleaning Hacks
    • Party Planning
    • Parenting Tips
    • 21 Day Fix
  • About Us
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
    • Lunch & Dinner Ideas
    • Desserts
    • Small Bites
      • Appetizers
      • Healthy Snacks
      • Side Dishes
    • Beverages
    • Breakfast Ideas
  • Crafts
  • Holidays
    • Valentine's Day Ideas
    • St. Patrick's Day
    • Easter Ideas
    • Father's Day Ideas
    • Mother's Day Ideas
    • 4th of July ideas
    • Halloween Ideas
    • Thanksgiving ideas
    • Christmas Ideas
  • Mommy Stuff
    • Cleaning Hacks
    • Party Planning
    • Parenting Tips
    • 21 Day Fix
  • About Us
×

Home » Lunch & Dinner Ideas » Eggplant Parmesan Casserole [SO GOOD!]

Eggplant Parmesan Casserole [SO GOOD!]

August 27, 2020 by Jenny 1 Comment

Pin
Share
Tweet
170Shares
Jump to Recipe Jump to Video Print Recipe

For an elegant dinner that the whole family loves, it doesn’t get better than a classic eggplant parmesan casserole! Earthy eggplant combined with creamy mozzarella and tangy parmesan makes the whole family run to the table!

Finished eggplant parmesan casserole on a serving spoon

Have You Ever Tried to Make Eggplant Parmesan Casserole? You Should.

Have You Ever Tried to Make Eggplant Parmesan Casserole? You Should.

My mother loves eggplant parmesan, and so does my husband. But somehow whenever I found myself at an Italian restaurant it never really caught my eye on the menu. And then one day when we were at our favorite Italian eatery, both my mother and husband ordered it, and I decided to give it a try.

Oh, wow. Wow, wow, wow.

What a game changer!

Two fresh eggplants

What Is Eggplant Parmesan Casserole?

Eggplant parmesan is crisped eggplant (fried or baked) layered with mozzarella and parmesan cheese, all ladled with a healthy dose of sauce. The layers can also include fresh basil leaves for a kiss of summer freshness. Then the casserole goes into the oven, and out comes a wildly fragrant cheesy and succulent vegetarian meal.

Let’s Talk About the Star of Eggplant Casserole

A lot of people wonder what does eggplant taste like. Eggplant is savory, and can have a slight bitter edge if eaten raw. However, when cooked the interior is soft and rich, and nearly melts on the plate.

It’s best to use fresh from the farmer’s market eggplants because there’s no hint of bitterness. Or, use them as quickly as possible when bringing them home from the grocery store. Fresh eggplant is the most wonderful eggplant.

What Ingredients Do You Need for Eggplant Parmesan Casserole recipe?

  • Fresh eggplants
  • Panko breadcrumbs
  • Italian seasonings
  • Fresh mozzarella
  • Parmesan
  • Basil

Casserole Recipe Instructions (full printable recipe below)

Grab pretty eggplants without any blemishes for optimal flavor.

So, start out by slicing and salting that eggplant. You’ll be happy you did. The process of salting gets out some of the pesky water, removes any traces of bitterness, and it’s also a fun science experiment.

Slice them ½-inch thick so they can hold their shape during the double baking process.

Bread and coat them in lightly browned panko cooked in a bit of butter, to give them a jump start for the oven.

Bake them for a bit until they’re golden brown, and you just want to sit down and snack on them. (Resist the urge!)

Assemble the eggplant with marinara, mozzarella, parmesan, and basil.

Bake until it’s pure deliciousness in the casserole.

Eggplant parmesan casserole fresh from the oven in a baking dish

Tips and Tricks for Making Eggplant Parmesan Casserole

When I first started cooking, I never understood why people said you should salt your sliced eggplant when making an eggplant parmesan casserole or other baked and fried eggplant recipes. But once I finally got it, it all made sense.

It’s all about the water, baby. Eggplant has a lot of it, and you want to pull a little out to get the right texture in the finished dish. It also helps to mellow the slight bitterness it can sometimes have. It might seem like an unnecessary step, but you’ll be glad you did it in the end.

If you have marinara left over from the eggplant casserole assembly, heat it for serving. A little bit of warm marinara over melted cheese is always a delicious bonus!

Easy Eggplant Recipes

Eggplant lends itself to a wide variety of dishes. And when you reach for the richly purple-hued vegetable, think seasonally. In the summer, what would be better than a grilled eggplant topped with mozzarella and basil?
In colder months, grab that Le Creuset Dutch oven, and sweat eggplant down with root veggies for vegan eggplant dishes like hearty stew or ratatouille! And don’t just think of easy eggplant recipes for dinner. They make the perfect base for hummus, or as a boat filled with grains and topped with nuts and cheese.

Looking for Other Casserole Recipes? Try These:

  • Lightened Up Jiffy Corn Casserole
  • Sausage & Pepperoni Crescent Roll Casserole
  • Cheesy Potato Casserole with French’s Fried Onions
Eggplant parmesan casserole fresh from the oven in a baking dish

Eggplant Parmesan Casserole

Earthy eggplant combined with creamy mozzarella and tangy parmesan makes this casserole dish a family favorite!
No ratings yet
Print Pin Rate
Course: Dinner, Main Course
Cuisine: Italian
Keyword: casserole, eggplant casserole, eggplant parmesan
Prep Time: 45 minutes
Cook Time: 25 minutes
Sit time: 30 minutes
Total Time: 1 hour 40 minutes
Servings: 6 servings
Calories: 356kcal

Ingredients

  • 2 Medium Italian Eggplants sliced into ½-inch pieces
  • 2 tsp kosher salt
  • 2 tbsp unsalted butter room temperature, divided
  • 2 cups Italian seasoned panko breadcrumbs
  • ½ tsp freshly ground black pepper
  • 2 large eggs
  • 2 tsp olive oil
  • 3.5 cups marinara sauce store bought or homemade
  • 2 cups chopped baby mozzarella balls (or fresh mozzarella)
  • ½ cup shredded parmesan
  • 1 cup fresh basil leaves divided and chopped
  • ¼ cup shaved parmesan for garnish

Instructions

  • Place the sliced eggplant on paper towels on a rimmed baking sheet. Sprinkle the slices with salt, and let sit for 30 minutes.
    Several round slices of eggplant on wax paper
  • Rinse the eggplant, and blot dry with paper towels. Reserve.
  • In a large frying pan, melt 1 tablespoon butter over medium heat.
  • Add the seasoned breadcrumbs to the pan, sprinkle with pepper, and cook until lightly browned, stirring frequently, about 2 minutes.Remove from heat, and reserve.
  • In a pie pan, whisk eggs with 1 tablespoon water.
  • Pour warmed panko into a separate pie pan or a large shallow bowl.
  • Grease a parchment lined baking sheet with olive oil. Reserve.
  • Preheat oven to 425 degrees.
  • Place eggplant in the egg wash, and then dredge through the panko and place on the prepared baking sheet.
    Breaded eggplant slices on wax paper
  • Melt remaining butter in the microwave for 10 seconds. Drizzle over eggplant.
  • Bake eggplant for 20 minutes, rotating pan halfway through.
    Breaded eggplant slices freshly baked
  • Using an offset spatula, spread ½ cup marinara in a 9x13 baking pan.
  • Place half of the cooked eggplant slices on the marinara, slightly overlapping if necessary.
  • Sprinkle with ¼ cup basil, and half of the mozzarella and parmesan on top of the eggplant.
  • Top with remaining eggplant, ¼ cup basil, marinara, and cheeses. 
    Eggplant parmesan casserole sprinkled with cheese
  • Bake at 425 degree oven for 20-25 minutes, or until cheese is browned and bubbly.
  • Garnish with fresh, shaved parmesan.
    Eggplant parmesan casserole fresh from the oven in a baking dish

Video

https://thenymelrosefamily.com/wp-content/uploads/2020/08/eggplant-parmesan-music-video.mp4

Notes

(Note: Warm any remaining marinara sauce for serving.)

Nutrition

Serving: 1g | Calories: 356kcal | Carbohydrates: 32g | Protein: 19g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 87mg | Sodium: 700mg | Potassium: 904mg | Fiber: 8g | Sugar: 13g | Vitamin A: 1165IU | Vitamin C: 14mg | Calcium: 345mg | Iron: 3mg
Pin
Share
Tweet
170Shares
« Keto Meatloaf
Grinch Munch »

Reader Interactions

Trackbacks

  1. Buffalo Chicken Mac and Cheese – foodbrush says:
    December 30, 2021 at 9:58 pm

    […] Add in some shredded chicken and you have yourself the ultimate marriage of flavors, all baked into cheesy perfection. A buttery breadcrumb topping will add some great texture to the casserole comfort food.  […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Jennifer Anderson Hey, I’m Jenny! As a working mom, I understand the importance of saving time and money. My hope is that my blog brings you countless resources for great, fast recipes and easy cleaning, health and DIY tips. MORE ABOUT ME »

Looking for Something?

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Footer

Home About Privacy Policy Contact

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites

2010 – 2021 The Melrose Family. All Rights Reserved.

Get a FREE Recipe E-book!

Sign up with your email and get access to our all time favorite Recipes!