Eggplant Casserole
This Eggplant Casserole is hearty, cheesy and layered with golden fried eggplant, rich marinara sauce and melty mozzarella. It's a cozy, comforting dish that's perfect for a meatless main or a family-style side.
My Nonna made the best eggplant parmesan, so I have a lot of nostalgia whenever we make this! It is very similar to her recipe, but I never could make it the exact same.
It's always good to have a few hearty vegetarian recipes in your rotation, whether you're cutting back on meat or just craving something different. Our Coconut Milk Curry Lentils recipe and Spinach Lasagna Roll Ups never disappoint.
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Why You Will Love This Recipe
- Comfort Food Classic: Layers of sauce, cheese and crispy eggplant make every bite satisfying.
- Simple Ingredients: Pantry staples like breadcrumbs, marinara and mozzarella.
- Versatile Dish: Serve it as a main course or alongside pasta, chicken or salad.
- Golden, Crispy Layers: Lightly fried eggplant gives structure and texture.
- Family Favorite: Great for weeknight dinners or a Sunday bake.
Ingredients
You'll need a handful of simple ingredients to make this rich, baked eggplant.
See the recipe card below for the exact quantities of each ingredient.
- Large Eggplants: The base of the dish; slice thinly and salt to remove moisture.
- Mozzarella & Parmesan: Melt together for a savory topping.
To make this recipe easier grab yourself a wire rack, 9x13 casserole dish, cheese grater and measuring cups and spoons.
Variations
- Baked Version: Skip frying and roast the eggplant slices at 425F until tender.
- Cheese Mix: Add provolone or ricotta for extra creaminess.
- Gluten-Free: Use gluten-free breadcrumbs and flour for an easy swap.
- Add Veggies: Layer in sautéed peppers, onions or spinach for extra flavor.
How to Make an Eggplant Casserole
With just a few easy steps this casserole comes together quite simply.
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, see notes). 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.
Hint: I recommend not skipping the salting process, it draws out excess moisture for a firmer texture, but also helps reduce some bitterness.
Recipe Tips
- Work in Batches: Frying too many slices at once lowers oil temperature and prevents a crisp exterior.
- Layer Evenly: Distribute sauce and cheese for balanced bites and best results.
- Cover While Baking: Keeps everything moist, and evenly baked. Uncover at the end for a golden top.
Another favorite to add to the list is our Viral Baked Feta Pasta - creamy, comforting and always a crowd-pleaser.
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Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze fully cooled portions wrapped in plastic wrap and foil for up to 2 months.
- Reheating: Warm in a 350F oven until heated through.
Serving Suggestions
- Sides: Spinach Ham Quiche Lorraine, Mashed Potatoes, Italian Penicillin Soup, garlic bread or Sauteed Green Beans with Shallots.
- Mains: Herb Butter Turkey, Reverse Sear Beef Tenderloin or our Chicken Thighs with Honey.
Eggplant Casserole Recipe FAQs
I prefer not too, but it is personal preference. If you want to do half you can peel it in stripes for a more balanced texture.
Eggplant tends to be bitter and salting it can remove some of that bitterness and draws out excess water, preventing a soggy casserole.
Yes, assemble up to a day ahead and refrigerate; alternatively you can freeze it for 2 months, well sealed in plastic wrap and foil. Bring to room temperature before baking.
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Eggplant Casserole
Equipment
- 9x13 Baking Dish
- Measuring Cups and Spoons
- Large Pan/Skillet
- Cheese Grater
- Wire Rack
Ingredients
- 1 tablespoon sea salt for eggplants
- 2 large eggplants sliced into ½" thickness (peeled or not)
- 8 tablespoon vegetable oil divided
- 5-6 tablespoon butter unsalted, divided
- 7-8 tablespoon 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 slices of eggplant 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 well with paper towels 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 bread crumbs, 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 of breaded eggplant working with various sized 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 in a preheated oven for 20-25 minutes and 5 minutes uncovered if desired.
Notes
- Salt the Eggplant: I recommend not skipping the salting process, it draws out excess moisture for a firmer texture but also helps reduce some bitterness.
- Work in Batches: Frying too many slices at once lowers oil temperature and prevents a crisp exterior.
- Layer Evenly: Distribute sauce and cheese for balanced bites and best results.
- Cover While Baking: Keeps everything moist and evenly baked. Uncover at the end for a golden top.
Nutrition
Tried this recipe? Leave a star rating and comment below, I'd love to hear how it turned out for you!
Always looking for new eggplant recipes to try and this one is definitely a keeper! Love how easy it was to put together and am looking forward to making it again soon.
Glad to hear that you enjoyed it Courtney. Thank you for the review.
Thanks for sharing this recipe! I love eggplant, and I craved it so much during my pregnancy, I always ended up ordering eggplant Parmesan from Olive Garden. Now I think I can make my own!
Oh, I bet it is delicious from there too! It is fun to hear what different foods people craved during their pregnancy, mine was Mac and Cheese and salad! Haha. Happy cooking!
We love this recipe. It is so worth salting and sweating out the eggplant! It made such a difference.