Description
This Eggplant Casserole is a delicious layered bake featuring roasted eggplant slices, rich marinara sauce, toasted breadcrumbs, and a blend of Parmesan and mozzarella cheeses. Perfectly seasoned with Italian herbs and baked to golden perfection, it makes a comforting vegetarian main dish or side.
Ingredients
Scale
Seasoning Mix
- 3/4 teaspoon oregano
- 3/4 teaspoon basil
- 3/4 teaspoon garlic powder
- 3/4 teaspoon parsley
Main Ingredients
- 3 medium ripe eggplants, about 3 1/2 lbs
- Salt and pepper, to taste
- 3 tablespoons olive oil
- 1 cup panko breadcrumbs
- 2 tablespoons salted butter, melted
- 1/2 cup grated Parmesan cheese, divided
- 2 1/2 cups shredded mozzarella cheese, divided
- 24 oz marinara sauce, divided
Instructions
- Preheat Oven: Preheat your oven to 425° F to prepare for roasting the eggplant.
- Prepare Seasoning: Combine oregano, basil, garlic powder, and parsley in a small bowl and set aside. Measure out remaining ingredients before starting the assembly.
- Slice and Season Eggplant: Slice the eggplants into 1/4-inch thick slices; thicker slices prevent shriveling. Place the slices on two lightly greased baking sheets. If some slices are large, cut them in half.
- Oil and Season Eggplant: Drizzle olive oil evenly over the eggplant slices. Season with salt, pepper, and the prepared herb mixture. Toss with your hands to coat thoroughly and arrange slices in a single layer, overlapping slightly if needed.
- Roast Eggplant: Bake the eggplant at 425° F for 20 minutes or until cooked through and tender. Remove from oven and reduce oven temperature to 375° F.
- Toast Breadcrumbs: Mix melted butter with panko breadcrumbs. Heat a skillet over medium heat and toast the breadcrumb mixture, stirring continuously for 2 to 3 minutes until golden. Remove from heat and set aside.
- Layer the Casserole: Spread a thin layer of marinara sauce on the bottom of a 9 x 13-inch baking dish. Arrange half of the roasted eggplant slices over the sauce, overlapping as needed. Sprinkle half of the toasted breadcrumbs over the eggplant, then dollop half of the remaining marinara sauce on top. Sprinkle with half of the Parmesan and half of the mozzarella cheese.
- Add Remaining Layers: Repeat the layering process with the remaining eggplant, marinara sauce, Parmesan, and mozzarella cheeses.
- Bake Covered: Cover the baking dish and bake at 375° F for 18 minutes to allow the cheeses to melt and flavors to meld.
- Add Final Breadcrumbs and Bake Uncovered: Remove the cover, sprinkle the remaining breadcrumbs on top, and return to the oven uncovered. Bake for up to 5 more minutes, checking closely to avoid over-browning the breadcrumbs.
- Serve: Remove from the oven and serve warm, enjoying the layered textures and rich flavors.
Notes
- The amount of eggplant used is flexible; overlapping helps fit more into layers and roasted eggplant reduces significantly in size.
- It’s best to have 3 to 4 pounds of eggplant to account for trimming and slice thickness.
- Leaving skin on is recommended, but you can peel it in strips if preferred to keep some texture without full skin coverage.
- Use high-quality cheeses like low moisture whole milk mozzarella and fresh Parmesan for best melting and flavor results.
- Shredding cheese from blocks rather than pre-shredded cheese ensures better melt and taste.
- For marinara, a premium brand like Rao’s is recommended for richest flavor.
- Add cooked, seasoned proteins such as ground beef or sausage between layers if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months; reheats well.
