Description
This delicious Eggplant Casserole is a layered, cheesy baked dish featuring roasted eggplant slices, tangy marinara sauce, toasted breadcrumbs, and a mix of Parmesan and mozzarella cheeses. Simple yet flavorful, this casserole is perfect as a comforting vegetarian main course or side dish, with aromatic Italian herbs enhancing every bite.
Ingredients
Scale
Herbs and Seasonings
- 3/4 teaspoon oregano
- 3/4 teaspoon basil
- 3/4 teaspoon garlic powder
- 3/4 teaspoon parsley
- Salt and pepper, to taste
Main Ingredients
- 3 medium ripe eggplants, about 3 1/2 lbs
- 3 tablespoons olive oil
- 24 oz marinara sauce
Breadcrumb Mixture
- 1 cup panko breadcrumbs
- 2 tablespoons salted butter, melted
Cheeses
- 1/2 cup grated Parmesan cheese, divided
- 2 1/2 cups shredded mozzarella cheese, divided
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to prepare for roasting the eggplant slices.
- Mix Herbs: Combine oregano, basil, garlic powder, and parsley in a small bowl and set aside for seasoning.
- Prepare Eggplant: Slice the eggplants into 1/4-inch thick slices. Transfer the slices to two lightly greased baking sheets. If slices are large, cut those from the wider part in half for better layering.
- Season and Oil Eggplant: Lightly drizzle olive oil over the eggplant slices. Season with salt, pepper, and sprinkle the herb mixture evenly. Toss gently with your hands to coat well and spread in an even layer with slight overlap.
- Roast Eggplant: Bake the eggplant for 20 minutes until tender and cooked through. Remove from the oven and lower the temperature to 375 degrees Fahrenheit.
- Prepare Breadcrumbs: Combine melted butter and panko breadcrumbs in a bowl. Toast breadcrumbs in a medium skillet over medium heat for 2 to 3 minutes, stirring continuously until golden brown. Remove from heat and set aside.
- Layer Casserole: Spread a light layer of marinara sauce on the bottom of a 9 x 13-inch baking dish. Arrange half of the roasted eggplant slices, overlapping as needed. Sprinkle half of the toasted breadcrumbs over the eggplant. Dollop half of the marinara sauce on top, then sprinkle half of the Parmesan and half of the mozzarella cheeses evenly.
- Add Second Layer: Add the remaining eggplant slices over the first layer. Top with the remaining marinara sauce, Parmesan cheese, and mozzarella cheese.
- Bake Covered: Cover the baking dish and bake for 18 minutes to heat through and melt the cheese.
- Add Breadcrumb Topping: Remove the cover, sprinkle the remaining toasted breadcrumbs evenly over the casserole, and return to the oven. Bake uncovered for up to 5 more minutes, watching closely to avoid over-browning of breadcrumbs.
- Serve: Remove from the oven and allow to cool slightly before serving. Enjoy your warm, cheesy eggplant casserole!
Notes
- The amount of eggplant can be adjusted; slices reduce in size when roasted, and overlapping is expected for layering.
- Keeping the skin on the eggplant adds texture and nutrients, but peeling in strips is an option if preferred.
- Use high-quality cheeses like fresh mozzarella and authentic Parmesan for best flavor and meltability.
- Shred cheese from blocks rather than using pre-shredded for a better melt.
- For marinara, premium brands such as Rao’s enhance the dish, but any good quality marinara works well.
- Add cooked protein like seasoned ground beef or sausage between layers for a meaty variation.
- Store leftovers in an airtight container refrigerated for up to 3 days or freeze for up to 3 months; leftovers freeze well.
- Try related dishes like Fried Eggplant or classic Eggplant Parmesan for more eggplant recipes.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 16 g
- Cholesterol: 30 mg
