This Eggplant Casserole is my very favorite way to cook eggplant. It is a Baked Eggplant Parmesan that is stacked in a deep casserole dish. The cooking is all done in the oven, so the recipe is not greasy at all.
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The Parmesan eggplant casserole is fabulous served as a vegetarian main course, buffet item or makes a great side dish for a big Italian meal. This casserole is my favorite way to eat eggplant parmesan!
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Eggplant Casserole
While I enjoy regular Eggplant Parmesan, preparing fresh eggplant as a casserole in delicate stacks of many eggplant layers with homemade tomato sauce is one of my very favorite comfort foods. The dish is perfect for sharing with family and friends. It is a big and filling recipe, so even with guests there are sure to be lots of leftovers. This cheesy eggplant casserole dish also reheats very well (though I've been know to eat it cold straight out of the fridge).
A small slice of this dish will be satisfying for most people, but they will be likely to want a container to take home for later. Due to the reduced fat in this vegetarian casserole, and how filling it is, I've deemed it a light recipe.
TIP: For the best eggplant taste and texture select firm eggplants. They tend to be less bitter and seedy. You also want larger eggplants. Do not get Japanese eggplants for this recipe.
Baked Eggplant Parmesan
Though I love Eggplant Casserole, many times it is far too greasy or the eggplant is tough and chewy or too dry. The ingredients to make the casserole are inexpensive, but it can be quite costly to buy ready made. For both reasons, I prefer to make it at home, despite how time consuming this baked eggplant parmesan casserole can be to make. I completely think it is worth the extra effort, and although it takes some time, the eggplant casserole isn't difficult to make at all.
How to Make Eggplant Casserole
A visual guide to making the baked eggplant parmesan recipe. While there are quite a few steps, the recipe is actually easy to make, just time consuming. Baking the eggplant slices makes burning or loss of coating far less likely. Full printable casserole recipe below.
The cheesy eggplant casserole recipe makes 12 servings.
Prep Time: 30 mins | Cook Time: 1 hour | Total Time: 1 hour 30 mins
Equipment needed:
- large baking dish such as a lasagna pan
- oil mister or basting brush
- sheet pans
- large sauce pot
Ingredients for Eggplant Casserole:
- 2large eggplantsor 3-4 medium eggplants
- 1cupwhole wheat flour
- 4large eggs
- ⅔cupmilk
- 4cupsseasoned breadcrumbs
- ⅓cupgrated Parmesan cheese
- ½cupolive oil2 tablespoons per sheet pan and some for misting or basting
- 8ouncessliced provolone
- 1½cupsshredded mozzarellaor Italian cheese blend
For Sauce
- 2tablespoonsoil
- 1½cupssweet onionchopped
- 2clovesgarlicminced
- 56ozCrushed Tomatoes(2 large cans)
- 12ozTomato Paste(2 small cans)
- generous handful of fresh basilcoarsely chopped
- salt and pepper to taste
Yes, you can use a couple jars of a thick marinara sauce instead if you like, but I encourage you to make this simple sauce.
Instructions for Eggplant Casserole
To start: Preheat oven to 400 degrees F.
Prep Eggplant Slices
Cut off the top & bottom of each eggplant, and slice lengthwise into ¼ -⅓ inch slabs.
Set up for a 3 bowl station for breading the eggplant: Place the flour in 1st bowl, beat eggs and milk together in the second bowl, and pour the bread crumbs and Parmesan cheese third bowl and mix together.
Dredge each slice of eggplant in flour, then egg wash, and finally dip in the bread crumbs to coat.
Pro Tip: Pay attention to dedicating one hand to keep dry, while the other gets wet. It will make the process so much easier and less messy. (Keep a towel handy, as this is rarely a perfect process).
Pour 2 tablespoons of oil onto each large baking sheet and spread out. A basting brush is handy for this. (you will probably need to do 3-4 sheets, so I do it in 2 batches)
Place the breaded eggplant on the baking sheets. Stack any that won't fit on a plate, to bake in a second round. Mist or baste the sheeted eggplant slices with olive oil.
Place in preheated oven and bake for 12 minutes, then flip and bake another 8 minutes. (if you need to do a second set, wipe the sheets pans down re-oil and repeat the rest of the process.
While eggplant is baking start sauce. Saute onion and garlic over medium heat until lightly caramelized. Add the crushed tomatoes and tomato paste, cook until the marinara sauce starts to make bubbles, reduce to low and allow to simmer for 8-10 minutes, then shut off burner and stir in freshly chopped basil and salt and pepper to taste.
Remove the baked eggplant slices from oven and reduce oven temperature to 375 degrees.
Coat baking dish with cooking spray. Using a prepared baking dish will reduce clean-up and make removing slices a little easier (optional).
Cover the bottom of a 2 quart lasagna pan or casserole with 1 ½ cups of sauce.
Arrange a layer of the cooked eggplant slices over the tomato sauce, overlap a little if you need to to ensure gaps are filled, top with more sauce, then ½ the provolone. Top with eggplant then sauce then provolone again. Final layer is remaining eggplant and a generous layer of sauce, but no cheese when it goes in the oven.
Place the lasagna pan on a large baking sheet (just wipe on of the ones you used down) and bake for 30 minutes. Top with mozzarella cheese and bake 10 more minutes.
Allow the eggplant casserole a few minutes to cool before slicing to serve.
Tips for Preparing Eggplant Casserole
Two things make this hearty Eggplant Parmesan Casserole recipe a foolproof success:
- Baking rather than frying the breaded eggplant slices, allows you to easily time and temperature during the cooking process. This avoids burning.It also keeps your finished dish from being greasy.
- A very simple thick sauce featuring crushed tomatoes & paste, keeps the eggplant casserole from getting soggy and guarantees plenty of tomato flavor.
***Kitchen Tip: Get one of these Oil Misters! Save money, use healthy oils, no unnatural propellants & less waste. I LOVE mine & have used it for years. ***
Misto Brushed Aluminum Olive Oil Sprayer
Top this eggplant parmesan casserole with a sprinkle of Parmesan cheese and if you like spice, a pinch of red pepper flakes. You are sure to have a stack of clean plates at the end of the meal. One of my friends ate 4 servings!
Storing Eggplant Casserole
First make sure to cool the cheesy eggplant casserole to at least close to room temperature before placing in the fridge, while not leaving it out for longer than 2 hours for food safety. Cutting up the casserole and removing from baking dish allows it to cool faster.
You can then cover the whole baking dish snugly with plastic wrap or foil. I prefer cutting up the leftovers and storing in each piece in an airtight container.
The leftover eggplant casserole will last for 3-4 days in the refrigerator and be good for about 3 months in the freezer. (reference USDA)
I hope you enjoy this hearty vegetarian eggplant casserole. Try my Vegetarian Stuffed Shells or my Broccoli Cheese Casserole recipe, both are fabulous meatless comfort food casseroles.
Eggplant Casserole Recipe
This eggplant casserole is made up of multiple stacked layers of baked eggplant Parmesan. The recipe is moist and packed with flavor, but not greasy.
4.94 from 31 votes
Print Pin Rate
Course: Casserole, Entree
Cuisine: Italian
Diet: Vegetarian
Keyword: eggplant casserole
Prep Time: 30 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 30 minutes minutes
Servings: 12
Calories: 524kcal
Author: Robin Gagnon
Ingredients
- 2 large eggplants or 3-4 medium eggplants
- 1 cup whole wheat flour
- 4 large eggs
- ⅔ cup milk
- 4 cups seasoned breadcrumbs
- ⅓ cup grated Parmesan cheese
- ½ cup olive oil 2 tablespoons per sheet pan and some for misting or basting
- 8 oz. sliced provolone
- 1½ cups shredded mozzarella or Italian cheese blend
Sauce
- 2 tablespoons oil
- 1½ cups sweet onion chopped
- 2 cloves garlic minced
- 56 oz Crushed Tomatoes (2 large cans)
- 12 oz Tomato Paste (2 small cans)
- generous handful of fresh basil coarsely chopped
Instructions
Preheat oven to 400 degrees.
Cut off the top & bottom of each eggplant, and slice lengthwise into ¼-1/3 inch slabs.
Pour 2 tablespoons of oil onto baking sheets (you will probably need to do 3-4 sheets, so I do it in 2 batches)
Set up for breading the eggplant: Place flour in 1st bowl, beat eggs and milk in second bowl, and the crumbs with Parmesan cheese are mixed in the 3rd bowl.
Dredge each slice in flour, the egg wash , then crumbs, paying attention to keep one hand dry, while the other gets wet. (Keep a towel handy, as this is rarely a perfect process).
Place the slabs on baking sheets. Stack any that won't fit on a plate, to bake in a second round. Mist or baste the sheeted slabs with oil.
Bake for 12 minutes, then flip and bake another 8 minutes. (if you need to do a second set, wipe the sheets pans down re-oil and repeat the rest of the process.
While eggplant is baking start sauce. Saute onion and garlic over med-high heat until caramelized. Add the crushed tomatoes and paste, cook until the sauce starts to bubbles, reduce to low and allow to simmer for 8-10 minutes, then shut off burner and stir in the basil.
Remove the baked eggplant slices from oven and reduce oven temperature to 375 degrees.
Cover the bottom of a 2 quart lasagna pan with 1 ½ cups of sauce. Then arrange a layer of eggplant, overlap a little if you need to to ensure gaps are filled, top with more sauce, then ½ the provolone. Top with eggplant then sauce then provolone again. Final layer is remaining eggplant and a generous layer of sauce, but no cheese when it goes in the oven.
Place the lasagna pan on a baking sheet (just wipe on of the ones you used down) and bake for 30 minutes. Top with mozzarella cheese and bake 10 more minutes.
Allow to cool a few minutes before serving.
Nutrition
Calories: 524kcal | Carbohydrates: 57g | Protein: 22g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 80mg | Sodium: 1258mg | Potassium: 1089mg | Fiber: 9g | Sugar: 16g | Vitamin A: 1285IU | Vitamin C: 22.7mg | Calcium: 454mg | Iron: 5.6mg
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