Eggplant Parmesan Casserole Recipe is a must-try dish!
This cozy Eggplant Casserole layers tender roasted eggplant, melty mozzarella, crispy buttered breadcrumbs, and rich marinara sauce into a golden, bubbly, and comforting dish that’s perfect for family dinners or a hearty meatless meal.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
¾ teaspoon oregano
¾ teaspoon basil
¾ teaspoon garlic powder
¾ teaspoon parsley
3 medium ripe eggplants (about 3½ lbs)
Salt and pepper to taste
3 tablespoons olive oil
1 cup panko breadcrumbs
2 tablespoons salted butter, melted
½ cup grated Parmesan cheese, divided
2½ cups shredded mozzarella cheese, divided
24 oz marinara sauce, divided
Instructions
Preheat the oven to 425°F. In a small bowl, mix together the oregano, basil, garlic powder, and parsley.
Slice the eggplants into ¼-inch thick rounds and arrange them in a single layer on lightly greased baking sheets.
Drizzle the eggplant slices with olive oil and sprinkle with salt, pepper, and the seasoning blend. Toss gently to coat evenly.
Roast the eggplant in the oven for 20 minutes until tender. Reduce the oven temperature to 375°F after roasting.
Meanwhile, combine the panko breadcrumbs and melted butter in a skillet over medium heat. Toast the breadcrumbs until golden brown, about 2–3 minutes.
In a 9×13-inch casserole dish, spread a thin layer of marinara sauce. Layer half of the roasted eggplant slices on top, sprinkle half of the toasted panko breadcrumbs, dollop with half the marinara sauce, and sprinkle half of the Parmesan and mozzarella cheese.
Repeat the layers with the remaining ingredients. Cover the dish with foil and bake at 375°F for 18 minutes.
Remove the foil, sprinkle the top with the remaining toasted breadcrumbs, and bake uncovered for an additional 5 minutes, until bubbly and golden on top.
Allow the casserole to cool slightly before slicing and serving.
Notes
Use ripe but firm eggplants for the best texture.
You can substitute Italian-seasoned breadcrumbs for the panko if you want extra flavor.
Feel free to add a few fresh basil leaves between the layers for a burst of fresh herb flavor.
Store leftovers tightly covered in the refrigerator for up to 3 days and reheat in the oven to maintain crispiness.