Why You’ll Love Baked Eggplant Parmesan Casserole Recipe
This casserole delivers the familiar comfort of eggplant parmesan in a simpler, weeknight‑friendly format. By roasting instead of frying the eggplant, the dish becomes lighter yet still full of flavor. It comes together in about 35 minutes of cook time, making it ideal when you want something satisfying but not overly complicated. Plus, it’s vegetarian and can easily be made gluten‑free — a versatile crowd‑pleaser.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Eggplant (about 2½ pounds / 2 medium‑large)
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Olive oil (or oil spray)
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Kosher salt
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Ground black pepper
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Paprika
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Garlic powder
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Marinara sauce
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Shredded mozzarella cheese
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Panko breadcrumbs (or gluten‑free breadcrumbs to make it gluten‑free)
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Grated Parmesan cheese
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Dried Italian seasoning (or dried oregano)
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Fresh basil leaves (optional, for serving)
Directions
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Preheat the oven to 425 °F (≈ 220 °C). Line two baking sheets with parchment paper or aluminum foil, or lightly grease them.
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Trim the ends off the eggplant. You may peel alternating strips of the skin, peel it entirely, or leave all the skin on depending on your preference. Slice the eggplant into ¼‑inch thick rounds.
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Place the eggplant rounds on the prepared baking sheets. Lightly brush both sides with about 2 tablespoons of olive oil or spray both sides with oil.
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In a small bowl, mix the kosher salt, ground black pepper, paprika, and ½ teaspoon garlic powder. Sprinkle this seasoning evenly over the eggplant slices.
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Roast the eggplant in the oven until tender and lightly golden brown, about 20‑25 minutes.
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While the eggplant roasts, grease a 9×13‑inch (≈ 23×33 cm) casserole dish with oil or oil spray. Spread about ½ cup of marinara sauce evenly over the bottom. Layer half of the roasted eggplant over the sauce. Top that layer with another ½ cup of sauce, then sprinkle 1 cup of shredded mozzarella evenly on top.
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Repeat with the remaining eggplant, sauce, and mozzarella so you end up with a second layer.
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In a small bowl, combine the breadcrumbs, grated Parmesan, 1 tablespoon olive oil, ½ teaspoon garlic powder, and dried Italian seasoning. Sprinkle this breadcrumb‑Parmesan mixture evenly over the top of the casserole.
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Bake the assembled casserole until it’s bubbling and the top is golden brown, about 15 minutes.
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Serve warm, optionally topped with fresh basil leaves.
Servings and timing
Yield: 6 servings.
Prep time: ≈ 20 minutes.
Cook time: ≈ 35 minutes (20‑25 minutes roasting + 15 minutes baking).
Variations
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Add more vegetables: Stir 1 cup of chopped baby spinach or a handful of defrosted frozen spinach into the marinara sauce for extra greens.
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Make it gluten‑free: Use gluten‑free breadcrumbs instead of regular panko.
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Make it more substantial: Serve the casserole over cooked pasta or alongside a simple green salad for a fuller meal.
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Use different cheeses: For a richer flavor, swap or add ricotta or fontina.
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Spinach‑loaded sauce: Use a veggie‑loaded marinara sauce instead of plain marinara to sneak in more nutrients.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place a portion in an oven‑safe dish and bake at 350 °F (≈ 175 °C) until warmed through and the topping is crisp again. Alternatively, you can microwave individual portions, though the topping may lose some crunch.
FAQs
What size eggplant should I use?
Use 2 medium‑large eggplants (about 2½ pounds total) to yield enough slices for layering.
Can I skip peeling the eggplant?
Yes — you can peel alternating strips, peel entirely, or leave all the skin on, depending on your preference. The skin is edible but some people find it slightly bitter.
Is it okay to fry the eggplant instead of roasting?
While you technically could, the recipe is designed to roast the eggplant so it stays lighter and requires less hands‑on work. Frying will add extra oil and time.
Can I prepare this ahead of time?
You can partially assemble it ahead (up to layering) and refrigerate for up to 24 hours, then bake before serving. Avoid assembling too far ahead because the breadcrumbs topping may soften.
How can I make this vegetarian?
This version is already vegetarian. If you’re looking to make it vegan, substitute dairy cheese with vegan mozzarella and Parmesan alternatives.
What kind of marinara sauce should I use?
Use your favorite store‑bought or homemade marinara. For more veggies, choose a veggie‑loaded version or stir some greens into it.
Does this recipe freeze well?
You can freeze the casserole after baking (cool completely, then wrap tightly). To reheat, thaw overnight in the fridge and bake until warmed through. The topping may lose some crispness.
How thick should the eggplant slices be?
Slice the eggplant into approximately ¼‑inch (≈ 0.6 cm) thick rounds for best texture and roasting results.
Can I make smaller or larger servings?
Yes — scale the ingredient amounts proportionally if you want fewer or more servings. Adjust the casserole dish size and baking time accordingly (smaller dish may need slightly less time).
What can I serve alongside this casserole?
It pairs nicely with a simple arugula or mixed‑green salad, garlic bread (or gluten‑free bread), or a side of cooked pasta for more substance.
Conclusion
This baked eggplant parmesan casserole offers all the satisfying flavor of the classic dish with a fraction of the fuss. With roasted eggplant, melty mozzarella, marinara sauce, and a crunchy topping, you’ll have a vegetarian side or main dish that’s as easy to assemble as it is delicious. The flexibility for gluten‑free or added veggies makes it great for weeknight dinners or casual gatherings. Give it a try — it might just convert even those who are “iffy” about eggplant.
