Eggplant Parmesan Casserole Recipe

Let’s start with the essentials. Here’s what you’ll need to whip up this dish:

For the Eggplant:

• 2 large eggplants, sliced into ¼-inch rounds
• 1 tablespoon salt (for sweating the eggplant)
• Olive oil (for roasting)

For the Coating (Optional but Recommended):

• 1 ½ cups breadcrumbs (regular, panko, or gluten-free)
• 1 cup grated Parmesan cheese
• 1 teaspoon dried Italian herbs
• ½ teaspoon garlic powder

For the Sauce and Assembly:

• 3 cups marinara sauce (store-bought or homemade)
• 2 cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 cup ricotta cheese (optional but adds creaminess)
• Fresh basil leaves (for garnish)

Step-by-Step Guide to Making Eggplant Parmesan Casserole

Preparing the Eggplant

Did you know eggplants can sometimes taste bitter? That’s why sweating them is essential.

1. Slice and Sweat the Eggplant
   Lay your eggplant slices on a large baking sheet and sprinkle both sides generously with salt. This process draws out excess moisture and reduces bitterness. Let them sit for 20–30 minutes, then rinse thoroughly and pat dry with a clean kitchen towel.
2. Roast for the Perfect Texture
   Preheat your oven to 400°F (200°C). Brush both sides of the eggplant slices with olive oil and arrange them in a single layer on a baking sheet. Roast for 20 minutes, flipping halfway through, until they’re tender and lightly golden. Roasting enhances the eggplant’s natural sweetness without the heaviness of frying.

Creating the Perfect Coating (Optional Step)

Love a crispy texture in your casserole? This optional coating step will give you just that.

1. Prepare the Coating Mixture
   In a shallow bowl, combine breadcrumbs, Parmesan cheese, Italian herbs, and garlic powder. Mix well.
2. Coat and Bake
   Lightly press the roasted eggplant slices into the breadcrumb mixture to coat them. Arrange them back on the baking sheet and bake for another 5–7 minutes. This step is optional but adds a delightful crunch to your casserole.

Assembling the Casserole

Now comes the fun part—layering everything into a masterpiece.

1. Spread the Base Layer
   Start by spreading a thin layer of marinara sauce on the bottom of a casserole dish. This prevents the eggplant from sticking and adds a burst of flavor to every bite.
2. Layer Like a Pro
   • Add a layer of roasted (or coated) eggplant slices.
   • Dollop spoonfuls of ricotta cheese (if using) and sprinkle mozzarella and Parmesan over the top.
   • Spoon marinara sauce generously over the cheese.
   • Repeat until all ingredients are used, finishing with a top layer of marinara and a final sprinkle of mozzarella and Parmesan.
3. Bake Until Bubbling
   Preheat your oven to 375°F (190°C). Cover the casserole with foil and bake for 25 minutes. Remove the foil and bake for an additional 15–20 minutes, until the cheese is golden and bubbly.

Conclusion: A Dish Worth Sharing

Eggplant Parmesan casserole isn’t just a recipe—it’s an experience. From the comforting aroma that fills your kitchen to the first cheesy, saucy bite, this dish brings people together. Whether you’re a seasoned chef or a kitchen newbie, this recipe is approachable, versatile, and guaranteed to impress.

So, what are you waiting for? Grab those eggplants, preheat your oven, and let’s get cooking. Your perfect dinner awaits!