Pin It Eggplant Parmesan Casserole has long been my family's answer to chilly evenings and impromptu gatherings By layering crisp eggplant with a tangy tomato sauce and a golden cap of bubbly cheese you get comfort food that always wins raves This is the dish I make when I want to impress but still crave something humble and homey
The aroma as it bakes fills the house with anticipation With every bite it reminds me of cozy Sunday dinners at my grandmother’s kitchen table
Ingredients
- Eggplant: Choose firm glossy eggplants with smooth skin Slice them evenly for the best bake
- All purpose flour: Provides the first light coating for the eggplant ensures a crunchy crust
- Eggs: Acts as the glue for the breadcrumb coating and helps with browning
- Italian breadcrumbs: Brings herby flavor and great texture Opt for fresh or panko if you like extra crunch
- Tomato sauce: Rich base Choose a good quality jar or homemade for fresher flavor
- Mozzarella cheese: Melts into a stringy gooey dream Good low moisture blocks shred do it yourself for best results
- Parmesan cheese: Brings salty and nutty notes Freshly grated gives the best melt and flavor
- Olive oil: For roasting or frying the eggplant Choose extra virgin for a fruitier finish
- Fresh basil or parsley: Optional finish for a burst of color and flavor Use fresh for maximum fragrance
Instructions
- Prepare the Eggplant:
- Slice the eggplant into rounds about half an inch thick Sprinkle both sides with salt and let sit in a colander for 30 minutes to draw out bitterness Rinse and pat dry thoroughly
- Coat and Bread the Eggplant:
- Set up three bowls One with flour one with beaten eggs and a third with breadcrumbs Dredge each slice first in flour then dip in egg finishing with a coating of breadcrumbs Press gently to adhere
- Cook the Eggplant:
- Heat olive oil in a large skillet over medium heat Add eggplant in batches Cook each side until golden brown and crisp about three minutes per side Transfer to a paper towel lined tray to drain
- Assemble the Casserole:
- Preheat your oven to 375 degrees Fahrenheit Spoon a thin layer of tomato sauce into the bottom of your baking dish Layer fried eggplant slices on top scatter with mozzarella and parmesan cheese Dollop with more sauce and repeat layers until everything is used up finishing with a generous cheese layer on top
- Bake to Perfection:
- Cover the casserole dish with foil and bake for 30 minutes Remove the foil and bake for 15 more minutes until the cheese is melted and golden Let it rest for ten minutes before serving for easier slicing
- Serve and Garnish:
- Scatter fresh basil or parsley over the finished casserole Slice and serve warm Enjoy the stretchy cheese pull and all those savory layers
Pin It I always look forward to that first molten cheesy slice but it is the memory of my kids helping layer each round of eggplant that makes this recipe so precious for us Parmesan cheese is my secret to deeply savory flavor and the little hands that sprinkle the cheese always do it with love
Storage Tips
Eggplant Parmesan Casserole keeps well in the fridge for up to four days Store it covered in its baking dish or move leftovers into airtight containers To reheat use the oven or air fryer for the best texture Microwaving works but the breading might soften To freeze assemble up to baking then wrap tightly with foil and freeze Bake from frozen adding extra time until hot and bubbly
Ingredient Substitutions
Swap out dairy cheese for plant based versions if needed or use gluten free breadcrumbs and flour for allergies If you are out of mozzarella provolone or fontina make good options You can also make a quick tomato sauce using canned tomatoes garlic and Italian herbs if you are short on time
Serving Suggestions
A simple green salad with a punchy vinaigrette pairs perfectly Some serve with garlic bread or a side of roasted veggies During summer this is gorgeous with sliced ripe tomatoes and basil from the garden Sometimes I set out bowls of olives or marinated peppers for an Italian antipasti spread
Cultural and Historical Notes
Eggplant Parmesan is rooted in Southern Italian cooking especially from Naples and Sicily The method of breading and layering vegetables dates back centuries Originally it was a way to make eggplant more appealing and filling for families adding cheese and tomato sauce turned it into a celebration dish There is debate over the use of fried versus roasted eggplant but every family has their own fiercely guarded recipe
Pin It This dish is special every time I make it and it never fails to draw people into the kitchen just by the smell alone
Recipe Questions & Answers
- → How do I prevent soggy eggplant slices?
Salt eggplant slices and let them sit for 30 minutes to draw out moisture before breading and baking.
- → Can I use different cheeses?
Yes, you can substitute mozzarella with provolone or a blend of Italian cheeses for melt and flavor variety.
- → Is it necessary to peel the eggplant?
No, eggplant skin softens during baking, but you may peel it for a milder taste or smoother texture.
- → What's the ideal baking temperature?
Bake the casserole at 375°F (190°C) for even cooking and a perfectly golden top.
- → Can this dish be prepared ahead?
Assemble and refrigerate your casserole up to 24 hours before baking, or freeze for later use.