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Eggplant parmesan casserole fresh from the oven in a baking dish
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Eggplant Parmesan Casserole

Earthy eggplant combined with creamy mozzarella and tangy parmesan makes this casserole dish a family favorite!
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
Cost $15

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

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