This Eggplant Casserole is a crispy, cheesy recipe that the whole family will love. From the breaded eggplant slices to the melty mozzarella, every bite is full of texture. It will be hard not to go back for seconds (or even thirds)!
Recipe Essentials
- 🍽️ Course: Main Dish
- ⏱️ Cooking Time: 30 minutes
- 🍴 Servings: 6
- 🧄 Flavor Profile: Savory, cozy, and comforting. Soft roasted eggplant layered with herbs, tomato richness, melty cheese, and warm casserole-style seasoning.
- 🍚 Best Served With: Garlic bread, simple green salads, roasted chicken, pasta, or as a vegetarian main.
- 🧊 Make Ahead?: Yes, assemble up to a day in advance and bake when ready.
Summarize and Save This Content On
Eggplant is an underrated vegetable. It can be so incredibly delicious if you know how to work with it. Simple steps like drawing out moisture before frying it or not overcooking it can make it perfect. I promise that this eggplant parmesan casserole recipe will change your mind if you're not typically fond of eggplant.
This casserole is similar to eggplant parmesan, so some other recipes you should try are meatball parmigiana and parmesan-crusted chicken.
Jump to:
Why You'll Love This Recipe
- It's vegetarian-friendly: This easy eggplant casserole is naturally vegetarian and meat-free! It shows that you can have well balanced meal with a vegetable as the star.
- It's inexpensive: Believe it or not, this is a wonderfully affordable dinner idea. The cost of the ingredients is low enough to work on any size budget.
- It's easy to make: This is also a simple recipe to make! Even if you don't cook often, there are plenty of shortcuts and easy tips to lead you to success.
Ingredients
Below are the essential ingredients you'll need to make the best eggplant casserole ever. They're common items you can find easily at any grocery store.
- Eggplants: Choose firm eggplants, free of soft or brown spots, to ensure they are nice and fresh. Slice them evenly so all the slices cook at the same rate.
- Breadcrumbs: I use Italian-style breadcrumbs, but you may use plain or even panko if you prefer. Add Italian seasoning to get a similar effect.
- Tomato sauce: Any brand of tomato sauce that you love will work great. You can also use your favorite homemade recipe.
- Mozzarella: You can't have a proper eggplant parmesan casserole without cheese! I used just mozzarella, but you may use a combination of mozzarella and parmesan instead.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Pesto: Replace some or all of the tomato sauce with pesto for a lighter version with plenty of fresh herb flavor.
- Alfredo: Turn this recipe into eggplant alfredo casserole by swapping the tomato sauce for your favorite alfredo sauce.
- Add meat: If you don't need this to be a vegetarian dish, then you may add ground meat like beef or Italian sausage to make it even heartier.
How to Make Eggplant Casserole
Here are the steps you'll need for a successful eggplant bake recipe. Preheat your oven to 350 degrees F while you are frying your eggplant, so that it's ready to go. I also recommend greasing your 9x13 casserole dish.
Step 1: Lay out the eggplant with salt. First, take your eggplant slices and place them on a wire rack, and cover them generously with salt to draw out excess water. Allow them to sit for about an hour and a half.
Step 2: Coat the slices in flour. Next, pat your slices dry and coat them in flour.
Step 3: Coat them in egg and breadcrumbs. Then, dip them into beaten egg, and then into the breadcrumbs.
Step 4: Fry them in the skillet. Heat your skillet over medium heat with plenty of oil and butter. Fry the eggplant in batches for 2-3 minutes per side or until golden brown.
Step 5: Layer the casserole. Next, start by adding a generous layer of sauce on the bottom of the baking dish, then the eggplant, then more sauce, and cheese. Repeat the process for a second layer.
Step 6: Bake. Cover the pan with foil and pop it into the oven for 20-25 minutes, and then 5 minutes without the foil to get some color on top. Enjoy hot!
Recipe Tips
- Don't skip resting the eggplant: You can technically skip this step, but don't! This helps to dry the eggplant a bit so it can get crispier and won't be mushy when it bakes.
- Bake it mostly covered: Keep the foil on the baking dish for most of the cooking process to keep the top from overbrowning or burning.
- Rest it before serving: Allow the casserole to sit for a few minutes once it comes out of the oven. This makes it easier to serve and keeps the layers from sliding around.
If you love this baked eggplant casserole, you should try this eggplant zucchini lasagna.
Storage Directions
- Storing: Store leftovers in an airtight container and keep them in the fridge for up to 3 days. You may freeze the casserole for up to 1 month.
- Reheating: Reheat a single portion in the microwave for 2-3 minutes or the whole casserole covered with foil for 10-15 minutes in a 350-degree oven.
Serving Suggestions
- This air fryer frozen garlic bread is a quick and easy side dish that I love with this eggplant casserole.
- If you want to add a separate protein, carnivore meatballs and crispy chicken thighs are great options.
- Prepare some old-fashioned cucumbers and onions os a tossed salad with pesto salad dressing as a lighter side.
Recipe FAQs
Nope! I leave the skin on for nutrition and texture. It also helps the slices to hold their shape. However, you may peel them if you don't like the skin.
Of course! Bake them on a sheet pan for 20-25 minutes in a 425-degree oven, flipping them halfway.
If you don't want to bread the eggplant, I recommend grilling it for texture before you layer the slices in the casserole.
More Delicious Casserole Recipes
Do you like casserole recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Eggplant Casserole
Equipment
- 9x13" casserole dish
- Large Pan/Skillet
Ingredients
- 1 tablespoon sea salt for eggplants
- 2 medium-large eggplants sliced into ½" thickness (peeled or not)
- 8 tablespoons vegetable oil divided
- 5-6 tablespoons butter unsalted, divided
- 7-8 tablespoons all-purpose flour
- 4 large eggs beaten
- 1 ¼ cup Italian breadcrumbs
- 2 ½ cups marinara sauce or more
- 4 cups mozzarella cheese shredded
Instructions
- Slice each eggplant to give you ½" pieces ensuring you have about 12 rounds to fit in a 9x13 casserole dish.
- Lay them out on a wire rack and salt generously. Allow them to sweat for about 1 ½ hours (this step can be skipped if desired, but it will draw out a lot of water, any bitterness, while also keeping the breaded pieces from getting soggy). Pat dry before starting the breading process.
- Preheat oven to 425F and grease a 9x13 casserole dish, then set it aside.
- Heat about 1-2 tablespoon oil and 1-2 tablespoon butter over medium heat in a large skillet (the amount you will need may vary depending on how large your pan is, you want a thin layer over the whole pan).
- Working in batches dip eggplant in flour, then coat in egg allowing any excess to drip off, then fully cover in breadcrumbs, lightly pressing them down to stick well.
- Fry eggplant for a couple minutes per side to get a golden color, then set aside and repeat adding more oil and butter as you go.
- Place enough sauce on the bottom of the casserole dish to make a thin base (about ½-¾ cup), then place a layer off eggplant working with various pieces to cover as much as possible.
- Spoon as much sauce over each piece as desired (about 1 cup or so) and then sprinkle 2 cups of cheese.
- Repeat with the second layer of eggplant, sauce and cheese. Cover with tinfoil (pro tip: spray the inside with non-stick spray to prevent the cheese from sticking) and bake for 20-25 minutes and 5 minutes uncovered if desired.
Notes
- Try baking the breaded eggplant slices instead of pan-frying them, if you prefer.
- Allow the eggplant casserole to bake mostly covered with foil. This keeps the cheese from browning too quickly.
- Rest your casserole for a few minutes after it comes out of the oven, so it is easier to serve.
Leave a Reply