Eggplant Parmesan Casserole (Printable)

Breaded eggplant pairs with sauce and cheese for a warm, golden, comforting baked casserole.

# What You'll Need:

→ Main Components

01 - 2 large eggplants, sliced into 1/2 inch rounds
02 - 2 cups marinara sauce
03 - 2 1/2 cups shredded mozzarella cheese
04 - 1/2 cup grated Parmesan cheese

→ Breading Mixture

05 - 2 cups Italian-style breadcrumbs
06 - 2 large eggs, beaten

→ For Frying

07 - 1 cup canola oil

# Cooking Steps:

01 - Sprinkle the eggplant slices generously with salt and allow them to rest for 30 minutes to draw out excess moisture.
02 - Pat the salted eggplant slices dry. Dip each slice in beaten egg, coat thoroughly with breadcrumbs, and set aside on a baking sheet.
03 - Heat canola oil in a large skillet over medium heat. Fry each breaded slice until golden on both sides, about 2 minutes per side. Drain cooked slices on paper towels.
04 - In a 9x13 inch baking dish, spread a thin layer of marinara sauce. Add a single layer of fried eggplant, sprinkle a portion of mozzarella and Parmesan over the top, and repeat layers until all ingredients are used, finishing with cheese.
05 - Preheat oven to 375°F. Cover the dish with foil and bake for 25 minutes, then uncover and bake an additional 10 minutes, or until the cheese is bubbling and lightly browned.
06 - Allow the casserole to cool for 10 minutes before slicing and serving.

# Expert Tips:

01 -
  • Uses basic pantry and produce staples and nothing fussy
  • Can be assembled ahead for busy weeknights
  • Vegetarian and hearty enough for everyone at the table
  • The aroma as it bakes fills the house with anticipation
02 -
  • Packed with protein and fiber from eggplant and cheese
  • Even better the next day after flavors have mingled
  • Makes leftovers that reheat beautifully
03 -
  • Always salt and drain your eggplant first for the creamiest texture
  • Shred your own cheese for better melt store bought pre shredded blends are sometimes coated in starch which affects melting
  • Have all your breading setup ready it makes the dipping process neater and faster
  • Let the casserole rest before slicing or you will lose all the golden crust to the knife
  • Bake on the middle rack for even browning
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