Eggplant Casserole
User Reviews
5.0
6 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
1 hr
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Servings
8 people
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Calories
297 kcal
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Course
Side Dish, Main Course
Eggplant Casserole
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This Eggplant Casserole has savory layers of roasted eggplant, crispy breadcrumbs, marinara sauce, and hot melty cheese, all baked together in a cozy casserole!
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Ingredients
- ¾ teaspoon EACH: oregano, basil, garlic powder, parsley
- 3 medium ripe eggplants about 3 1/2 lbs. See notes
- salt and pepper
- 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 oz. marinara sauce divided
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Instructions
- Preheat oven to 425° F.
- Combine the oregano, basil, garlic powder, and parsley in a small bowl and set aside. Measure out remaining ingredients before beginning.
- Slice the eggplant into ¼-inch slices (no thinner or they’ll shrivel too much). Transfer to 2 lightly greased, light-colored baking sheets. Pro Tip: Slices from the wider part of the eggplant can be cut in half if they’re very large.
- Lightly drizzle oil over the eggplant. Season with salt and pepper, then sprinkle with the seasoning mix from step 2. Use your hands to toss to coat and distribute them in an even layer over the baking sheets, overlapping just slightly if needed.
- Bake for 20 minutes, or until cooked to your desired level of doneness. Set the eggplant aside and reduce oven temperature to 375° F.
- Combine the panko with the melted butter in a medium bowl. Transfer the breadcrumbs to a medium skillet and set the heat to medium. Toast until golden, stirring continuously, for about 2-3 minutes. Remove and set aside.
- Spread a light layer of marinara sauce on the bottom of a 9 x 13-inch baking dish.
- Arrange half of the roasted eggplant on the bottom, overlapping them as needed. Sprinkle with half of the toasted breadcrumbs. Dollop half of the marinara sauce on top, then sprinkle with half of the Parmesan and half of the mozzarella.
- Add the remaining eggplant, followed by the remaining marinara sauce, Parmesan cheese, and mozzarella cheese.
- Cover and bake for 18 minutes. Remove the cover and sprinkle with the remaining breadcrumbs. Return to the oven and bake uncovered for up to 5 more minutes, watching carefully to ensure the breadcrumbs don’t brown too much. Remove from the oven and serve!
Notes
- Pro Tips:
- Storage
- Nutritional information is an estimate and is per serving. There are 8 servings in this recipe.
Eggplant Tips:
The amount of eggplant that you use in this recipe is flexible, I like to overlap them when I create each layer. Note that they reduce in size after being roasted. It never hurts to have a little extra in case you inadvertently cut some thinner slices that you can't use. I make sure I have 3-4 lbs. I leave the skin on, you can also peel the skin in alternative strips so you have some of the skin on without it going all the way around each slice.
- The amount of eggplant that you use in this recipe is flexible, I like to overlap them when I create each layer. Note that they reduce in size after being roasted.
- It never hurts to have a little extra in case you inadvertently cut some thinner slices that you can't use. I make sure I have 3-4 lbs.
- I leave the skin on, you can also peel the skin in alternative strips so you have some of the skin on without it going all the way around each slice.
- Use high quality ingredients in this recipe, since it's so simple, they really dictate the flavor.
- Shred the cheese from a block. This ensures it melts and tastes the best.
- Cheese: Low moisture, whole milk mozzarella has the best consistency for this dish. I use Galbani or Dragone mozzarella and Belgioioso parmesan.
- Marinara: I use Rao’s marinara sauce for this recipe, it's a little pricier but so worth it.
- Add-Ons: It's easy to add a layer of protein to this, just be sure it's seasoned and cooked prior to adding it. Ground beef or sausage would be great and can be added right in the middle, before beginning the second layer.
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze fairly well.
Nutrition Information
Show Details
Calories
297kcal
(15%)
Carbohydrates
22g
(7%)
Protein
13g
(26%)
Fat
19g
(29%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
0.1g
Cholesterol
41mg
(14%)
Sodium
813mg
(34%)
Potassium
703mg
(20%)
Fiber
7g
(28%)
Sugar
10g
(20%)
Vitamin A
786IU
(16%)
Vitamin C
10mg
(11%)
Calcium
274mg
(27%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 297 kcal
% Daily Value*
| Calories | 297kcal | 15% |
| Carbohydrates | 22g | 7% |
| Protein | 13g | 26% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 41mg | 14% |
| Sodium | 813mg | 34% |
| Potassium | 703mg | 15% |
| Fiber | 7g | 28% |
| Sugar | 10g | 20% |
| Vitamin A | 786IU | 16% |
| Vitamin C | 10mg | 11% |
| Calcium | 274mg | 27% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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