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!
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!
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.
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
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.
- 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.
- Melt remaining butter in the microwave for 10 seconds. Drizzle over eggplant.
- Bake eggplant for 20 minutes, rotating pan halfway through.
- 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.
- Bake at 425 degree oven for 20-25 minutes, or until cheese is browned and bubbly.
- Garnish with fresh, shaved parmesan.
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