Baked Eggplant Parmesan Casserole

A delicious comfort food recipe featuring layers of tender eggplant and melty cheese topped with crunchy breadcrumbs. A winning combination that’s easy to prepare!

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Baked Eggplant Parmesan Casserole

Happy Friday! Today’s recipe is scrumptious and savoury comfort food made simply in a casserole dish.

It’s deliciously layered with tender bite-size eggplant, marinara sauce, two types of melty cheeses, and herbs. A golden-brown and crunchy breadcrumb topping completes this easy-to-make dinner recipe.

It’s also baked instead of traditionally fried, which makes this dish a little healthier too. Plus, it makes a generous amount that’s perfect to feed the whole family!

I hope you enjoy this recipe for Baked Eggplant Parmesan Casserole!

How do you make this eggplant parmesan casserole?

(Ingredients amounts and full instructions in the recipe card down below).

Lightly roasted sliced Italian eggplant on a large baking sheet lined with parchment paper.

Toss the sliced eggplant with olive oil, salt, and pepper on a large baking sheet (or two) lined with parchment paper. Spread the eggplant slices into a single layer. Roast for 15 minutes at 425 degrees F.

A large casserole dish containing layers of marinara sauce, sliced eggplant, herbs, and cheeses.

Layer the eggplant dish in the following order: marinara sauce, eggplant, herbs, and cheeses.

A large casserole dish containing three layers of marinara sauce, sliced eggplant, herbs, and cheeses with a breadcrumb topping.

Repeat the layering process two more times. Try to evenly distribute the ingredients throughout the casserole dish. Top with the breadcrumb topping.

Baked Eggplant Parmesan Casserole with a golden-brown Panko breadcrumb topping in a large blue rectangular dish.

Bake at 425 degrees F for 35-40 minutes, until the topping is golden-brown. Let the dish cool for 10 minutes before serving.

A generous piece of cheesy baked eggplant parmesan being scooped out a large casserole dish.

Check out these other easy casserole dishes!

A piece of cheesy layered Baked Eggplant Parmesan on a white plate with a gold fork.

In all, this Baked Eggplant Parmesan is: 

  • Delicious comfort food: Tender sliced eggplant layered with marinara sauce, melted cheese, and topped with crunchy breadcrumbs is so tasty and texture-rich too!
  • Easy to make: The process to make this recipe is uncomplicated and simple to follow.
  • Made with simple ingredients: Ingredients are probably easy to find at the grocery store or already in your kitchen pantry.
  • Great for serving the family: It makes six hearty servings. It’s wonderful to serve with garlic bread and/or a green salad.
  • Easy to substitute ingredients: Switch out the cheese (or add more different types of melty cheeses) if you prefer like cheddar or gruyere. Substitute the Panko breadcrumbs with Italian breadcrumbs (plain or seasoned) if you like.
  • Yummy as leftovers too: This recipe re-heats well and tastes just as good the next day.
Overhead view of Baked Eggplant Parmesan on a white plate and large rectangular dish.

Did you try this eggplant recipe? If you did, please leave me a rating and comment down below or tag me on any of my social media. I’m @yay_for_food on Instagram. I’d love a picture!

Baked Eggplant Parmesan Casserole

Baked Eggplant Parmesan Casserole

Yield: 6
Prep Time: 15 minutes
Cook Time: 45 minutes
Additional Time: 10 minutes
Total Time: 1 hour 10 minutes

A delicious comfort food recipe featuring layers of tender eggplant and melty cheese topped with crunchy breadcrumbs. A winning combination that’s easy to prepare!

Ingredients

For the filling:

  • 2 lb. Italian eggplant, quartered lengthwise and sliced ¼ inch thick
  • 2 tbsp olive oil
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 650 ml marinara sauce (or pasta sauce) (I used a garlic sweet basil sauce)
  • ¼ cup (28 g) fresh basil leaves, chopped *(see first note)
  • 2 tsp Italian seasoning
  • 1 cup (2 oz) parmesan (I used Parmigiano-Reggiano), grated
  • 250 g fresh mozzarella, sliced

For the topping:

  • ¾ cup Panko breadcrumbs (or Italian breadcrumbs)
  • 2 garlic cloves, minced
  • 1½ tbsp olive oil
  • 1 tbsp fresh basil leaves, chopped
  • Pinch of sea salt and black pepper

Instructions

    1. Preheat the oven to 425 degrees F.
    2. Combine together the sliced eggplant with olive oil, salt, and pepper on a large baking sheet lined with parchment paper. Then spread the eggplant into a single even layer (you may need two baking sheets).
    3. Roast for 15 minutes, allowing the eggplant to soften and lightly brown around the edges. As the eggplant roasts, mix together the topping ingredients in a bowl and prepare the other ingredients for the casserole.
    4. In an 9x13 casserole dish, start by layering a third of each ingredient in this order: marinara sauce, eggplant, fresh and dried herbs, and cheeses. Repeat this order two more times, making sure to evenly distribute the ingredients in the casserole dish.
    5. Then sprinkle the breadcrumb topping evenly over the casserole dish.
    6. Bake at 425 degrees F for 35-40 minutes, allowing a golden-brown crust to form. Let it cool for 10 minutes before serving.

Notes

  • *Substitute fresh basil with 2 teaspoon of dried basil if you like.
  • Nutritional information represents one serving for a total of six servings.

Recommended Products

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Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 341 Total Fat: 19g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 29mg Sodium: 1241mg Carbohydrates: 33g Net Carbohydrates: 0g Fiber: 7g Sugar: 12g Sugar Alcohols: 0g Protein: 12g
Nutritional values are estimated based on the ingredients used by the author; your ingredients may differ. These values are calculated using Nutritionix.
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