Eggplant Casserole
This Eggplant Casserole is everything that you know and love about Eggplant Parmesan, but with so much less work. There’s no tedious breading and frying involved, yet all of the classic components are still here, both in flavor and texture! The eggplant is seasoned and roasted, which really elevates its flavor and creates a perfect texture. There are two layers of it in this dish. Panko breadcrumbs are tossed with melted butter and toasted in a skillet so that they’re extra crispy in the middle and on top of the casserole. And of course, there’s layers of marinara sauce and hot, melty cheese. (Parmesan and mozzarella!) Don’t miss my Pro Tips below for all of my hints to make sure this comes out perfect!
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions. Slice the eggplant into 1/4-inch slices and toss with olive oil, salt, pepper, oregano, basil, garlic powder, parsley. Roast at 425° F for 20 minutes. Add a thin layer of marinara on the bottom of a casserole dish.
Add half of the roasted eggplant, toasted panko breadcrumbs, and marinara sauce.
Add parmesan and Mozzarella cheese. Repeat with remaining eggplant, marinara, parmesan, and mozzarella. Cover and bake at 375 ° F for 18 minutes. Remove cover and top with remaining toasted breadcrumbs. Bake for up to 5 more minutes. Serve!
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze fairly well.
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9 x 13-inch Casserole Dish Mandoline Slicer– Makes it easily to slice the eggplant quickly and uniformly. Box Cheese Grater– Definitely shred your cheese (especially the mozzarella) from a block so that it melts well (and tastes the best!) Spice Rack–This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.) Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer. Great Chef Knife Cutting Boards
