Description
This Eggplant Casserole is a flavorful layered dish featuring roasted eggplant, savory marinara, toasted breadcrumbs, and melted cheeses baked to perfection. It’s a comforting vegetarian meal perfect for a hearty dinner or special gathering.
Ingredients
Scale
Herbs and Seasonings
- ¾ teaspoon oregano
- ¾ teaspoon basil
- ¾ teaspoon garlic powder
- ¾ teaspoon parsley
- Salt and pepper to taste
Main Ingredients
- 3 medium ripe eggplants (about 3 ½ lbs)
- 3 tablespoons olive oil
- 1 cup panko breadcrumbs
- 2 tablespoons salted butter, melted
- ½ cup grated Parmesan cheese, divided
- 2 ½ cups shredded mozzarella cheese, divided
- 24 ounces marinara sauce, divided
Instructions
- Preheat Oven and Prepare Seasoning: Preheat your oven to 425 degrees Fahrenheit. In a small bowl, combine oregano, basil, garlic powder, and parsley; set aside.
- Slice and Arrange Eggplant: Slice each eggplant into ¼-inch thick slices. Arrange the slices on two lightly greased light-colored baking sheets, cutting larger slices in half for evenness if necessary.
- Season and Roast Eggplant: Drizzle olive oil over eggplant slices, then season with salt, pepper, and the prepared herb mixture. Toss gently with your hands to coat. Spread slices evenly, overlapping slightly if required, then bake for 20 minutes until tender.
- Prepare Breadcrumbs: While eggplant roasts, mix panko breadcrumbs with melted butter. Toast the mixture in a medium skillet over medium heat, stirring constantly for 2-3 minutes until golden. Remove from heat and set aside.
- Reduce Oven Temperature: After the eggplant is done roasting, reduce oven temperature to 375 degrees Fahrenheit and set the roasted eggplant aside.
- Assemble the Casserole - First Layer: Lightly spread a layer of marinara sauce on the bottom of a 9x13-inch baking dish. Arrange half of the roasted eggplant over the sauce, overlapping as needed. Sprinkle half of the toasted breadcrumbs over the eggplant, then dollop half of the remaining marinara sauce on top. Finish this layer by sprinkling half of the Parmesan and mozzarella cheeses.
- Assemble the Casserole - Second Layer: Add the remaining eggplant slices on top of the first layer. Spread the remaining marinara sauce evenly, then sprinkle the remaining Parmesan and mozzarella cheeses.
- Bake Covered: Cover the casserole and bake for 18 minutes to melt the cheeses and blend flavors.
- Add Topping and Final Bake: Remove the cover and sprinkle the remaining toasted breadcrumbs over the top. Return the casserole to the oven and bake uncovered for up to 5 more minutes. Watch carefully to prevent breadcrumbs from browning too much.
- Serve: Remove from oven and serve warm, enjoying the rich layers of roasted eggplant, tomato sauce, and melted cheese.
Notes
- The eggplant amount is flexible; slices shrink after roasting, so having about 3-4 lbs allows for overlapping and healthy layering.
- Leaving the skin on adds texture and nutrients; alternatively, peel the skin in strips for partial coverage.
- Using high-quality cheeses like low moisture whole milk mozzarella and fresh Parmesan enhances flavor and meltability.
- Homemade or premium marinara sauce like Rao’s gives the best taste.
- You can add cooked seasoned ground beef or sausage as a protein layer between the eggplant layers for variation.
- Store leftovers in an airtight container refrigerated up to 3 days or freeze up to 3 months.
- Shredding cheese from a block ensures better melting and flavor compared to pre-shredded cheese.
- Try pairing this casserole with complementary dishes like fried eggplant or classic eggplant Parmesan.
Nutrition
- Serving Size: 1 serving (about 1/8 of casserole)
- Calories: 310 kcal
- Sugar: 6 g
- Sodium: 530 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 6 g
- Protein: 13 g
- Cholesterol: 25 mg
