Crispy breaded eggplant layered with cheese and marinara
Baked Eggplant Parmesan Casserole
Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
Servings
8
1 casserole dish
Difficulty
Medium
Cost
Budget
$
Baked Eggplant Parmesan Casserole
Crispy breaded eggplant layered with cheese and marinara
★4.5(22)
Sliced eggplant breaded and baked until crispy, then layered lasagna-style with marinara sauce, mozzarella, and Parmesan. All the flavor of fried, without the grease.
30m
Prep Time
45m
Cook Time
75m
Total Time
8
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
This baked eggplant parmesan casserole gives you all the crispy, cheesy goodness of the fried classic without the mess. Baking the breaded slices first keeps them light and crunchy.
Italian cooking is built on a foundation of simplicity and quality ingredients. This recipe honors that tradition while being approachable for home cooks of any skill level.
Ingredients
- 2 large eggplants, sliced 1/2 inch thick
- 1 cup Italian breadcrumbs
- 2 cups shredded mozzarella cheese
- 1 jar (24 oz) marinara sauce
- 1/2 cup grated Parmesan cheese
- 2 eggs, beaten
Instructions
- 1
Salt eggplant slices and let sit 20 minutes to draw out moisture. Pat dry.
- 2
Dip slices in beaten egg, then breadcrumbs. Place on oiled baking sheets and bake at 400°F for 20 minutes, flipping once.
- 3
Spread 1/2 cup marinara in a 9x13 dish. Layer half the eggplant, half the remaining sauce, and half the cheeses.
- 4
Repeat layers with remaining eggplant, sauce, and cheeses.
- 5
Bake at 375°F for 25 minutes until bubbly. Broil 2 minutes for a golden top. Rest 10 minutes before serving.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Serve with classic coleslaw and cornbread on the side
Substitutions
EggplantZucchini slices
No need to salt zucchini first—just pat dry
Italian breadcrumbsPanko mixed with Italian seasoning
Panko gives an extra-crispy coating
Tips & Storage
Pro Tips
Salting the eggplant removes bitter moisture and prevents a soggy casserole.
Use panko breadcrumbs for an even crispier coating.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate covered for up to 3 days. Freeze assembled for up to 2 months.
Reheating
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of broth or water to prevent drying. Stovetop reheating over medium-low heat is also effective.
Nutrition Facts
Per serving (45mg) · 8 servings
Calories280
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein14g
Carbohydrates12g
Fat30g
Fiber680mg
Sugar6g
Sodium8g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Do I need to peel the eggplant?
- No—the skin becomes tender when baked and adds nutrition and color.
- Why is my eggplant mushy?
- Be sure to salt and drain it well, and don't skip the initial baking step.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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