Description
This Eggplant Casserole is a deliciously layered dish featuring roasted eggplant slices, a blend of aromatic herbs, tangy marinara sauce, and a generous mix of mozzarella and Parmesan cheeses, all baked to golden perfection with a crispy breadcrumb topping. Perfect as a hearty vegetarian main course or side dish.
Ingredients
Scale
Herbs and Seasoning
- 0.75 teaspoon oregano
- 0.75 teaspoon basil
- 0.75 teaspoon garlic powder
- 0.75 teaspoon parsley
Vegetables
- 3 medium ripe eggplants (about 3.5 pounds)
- Salt and pepper to taste
Other Ingredients
- 3 tablespoons olive oil
- 1 cup panko breadcrumbs
- 2 tablespoons salted butter, melted
- 0.5 cup grated Parmesan cheese, divided
- 2.5 cups shredded mozzarella cheese, divided
- 24 ounces marinara sauce, divided
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to prepare for roasting the eggplant slices.
- Prepare Seasoning Mix: In a small bowl, combine oregano, basil, garlic powder, and parsley; set aside for later use.
- Slice Eggplants: Slice the eggplants into 1/4-inch thick slices, cutting larger slices from the wider parts in half, then transfer the slices to two lightly greased light-colored baking sheets.
- Season Eggplant: Drizzle olive oil lightly over the eggplant slices, season with salt, pepper, and the prepared herb mix; toss with your hands to coat evenly and arrange in a single layer with slight overlapping if needed.
- Roast Eggplant: Bake the eggplant slices for 20 minutes until cooked to your desired tenderness; remove from oven and lower oven temperature to 375 degrees Fahrenheit.
- Prepare Breadcrumbs: Mix melted butter with panko breadcrumbs in a bowl, then toast them in a medium skillet over medium heat, stirring constantly, until golden brown, about 2-3 minutes; set aside.
- Assemble Casserole Layer 1: Spread a light layer of marinara sauce on the bottom of a 9x13-inch baking dish, then arrange half of the roasted eggplant slices in an overlapping layer, sprinkle half of the toasted breadcrumbs on top, dollop half of the marinara sauce, then sprinkle half of the Parmesan and half of the mozzarella cheeses.
- Assemble Casserole Layer 2: Add the remaining roasted eggplant slices, top with remaining marinara sauce, Parmesan, and mozzarella cheese.
- Bake Covered: Cover the baking dish and bake for 18 minutes at 375 degrees Fahrenheit.
- Add Breadcrumb Topping and Bake Uncovered: Remove the cover, sprinkle the remaining toasted breadcrumbs evenly on top, then bake uncovered for an additional 5 minutes, watching carefully to prevent excessive browning of breadcrumbs.
- Serve: Remove from oven and serve warm, enjoying the crispy, cheesy, and flavorful layers of this eggplant casserole.
Notes
- The eggplant quantity is flexible; overlapping slices helps create full layers and they shrink when roasted, so 3-4 pounds is best to ensure enough.
- Leave the eggplant skin on or peel in strips for texture variation.
- Use high-quality mozzarella (low moisture, whole milk) and freshly shredded Parmesan for best melting and flavor.
- Preferred marinara sauce brand is Rao’s for its rich flavor.
- Add pre-cooked, seasoned ground beef or sausage between eggplant layers for added protein.
- Store leftovers in airtight containers refrigerated for up to 3 days or freeze for up to 3 months.
- Try related recipes like Fried Eggplant and classic Eggplant Parmesan for variety.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 560 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 15 g
- Cholesterol: 35 mg
