Can I make this casserole ahead of time?

Yes! You can assemble the casserole up to a day in advance, cover it tightly, and refrigerate. When ready to bake, allow it to sit at room temperature for 20–30 minutes before baking as directed.

Do I need to salt the eggplant before roasting?

No, salting is not necessary for this recipe. Roasting at a high temperature removes excess moisture and enhances the eggplant’s flavor without the extra step of salting.

Can I add meat to this dish?

Absolutely! Cooked ground beef, sausage, or shredded chicken can be added between the layers for extra protein. Just make sure any added meat is fully cooked before layering.

Eggplant Casserol - Superb Recipe

Name: Eggplant Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 3 medium ripe eggplants (about 3½ lbs); 3 tablespoons olive oil; ¾ teaspoon oregano; ¾ teaspoon basil; ¾ teaspoon garlic powder; ¾ teaspoon parsley; Salt and pepper to taste; 1 cup panko breadcrumbs; 2 tablespoons salted butter, melted; ½ cup grated Parmesan cheese, divided; 2½ cups shredded mozzarella cheese, divided; 24 oz marinara sauce, divided

Description

This easy eggplant casserole is a simplified take on eggplant parmesan, featuring layers of roasted eggplant, marinara sauce, crispy breadcrumbs, and gooey mozzarella cheese. Perfect for a quick and healthy meal, this dish is beginner-friendly and packed with classic Italian flavors, all with less effort than traditional eggplant parmesan.

Ingredients

Scale

3 medium ripe eggplants (about 3½ lbs)
3 tablespoons olive oil
¾ teaspoon oregano
¾ teaspoon basil
¾ teaspoon garlic powder
¾ teaspoon parsley
Salt and pepper to taste
1 cup panko breadcrumbs
2 tablespoons salted butter, melted
½ cup grated Parmesan cheese, divided
2½ cups shredded mozzarella cheese, divided
24 oz marinara sauce, divided

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Instructions

Roast the eggplant: Preheat the oven to 425°F. Slice the eggplant into ¼-inch thick rounds and place them on lightly greased baking sheets. Drizzle with olive oil, season with salt, pepper, oregano, basil, garlic powder, and parsley, then toss to coat evenly. Spread them in a single layer and roast for 20 minutes, flipping halfway through, until soft and slightly golden. Reduce oven temperature to 375°F.
Toast the breadcrumbs: In a medium bowl, combine the panko breadcrumbs with melted butter. Heat a skillet over medium heat, add the breadcrumb mixture, and toast for 2–3 minutes, stirring frequently, until golden brown. Remove from heat and set aside.
Assemble the casserole: Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish. Arrange half of the roasted eggplant slices in an even layer. Sprinkle half of the toasted breadcrumbs over the eggplant, followed by half of the Parmesan cheese and half of the mozzarella cheese. Dollop half of the marinara sauce over the cheese.
Add the second layer: Repeat the layering process with the remaining eggplant, marinara sauce, Parmesan, and mozzarella cheese. Cover the dish with foil and bake for 18 minutes.
Finish and serve: Remove the foil, sprinkle the remaining toasted breadcrumbs on top, and bake uncovered for an additional 5 minutes until bubbly and golden. Let it rest for a few minutes before serving.

Notes

For extra protein, add a layer of cooked ground beef or sausage between the eggplant layers.
Use high-quality marinara sauce for the best flavor—Rao’s is a great option.
To keep the cheese from clumping, shred mozzarella from a block instead of using pre-shredded cheese.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course, Side Dish
Method: Baking
Cuisine: Italian-American

Nutrition

Serving Size: 1 portion
Calories: 297 kcal
Sugar: 10g
Sodium: 813mg
Fat: 19g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0.1g
Carbohydrates: 22g
Fiber: 7g
Protein: 13g
Cholesterol: 41mg