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Baked Eggplant Parmesan Casserole

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A wholesome, veggie-loaded Eggplant Parmesan Casserole that’s baked, not fried, and packed with flavor. This healthier twist on a classic Italian dish includes layers of roasted eggplant, marinara, and cheese, perfect for a cozy, nutritious meal.

Ingredients

  • 2 medium eggplants, sliced into 1/2-inch rounds
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups marinara sauce
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon dried Italian seasoning
  • Fresh basil, chopped (optional, for garnish)

Instructions

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. Arrange eggplant slices on the baking sheet. Brush both sides lightly with olive oil and sprinkle with salt and pepper.
  3. Roast eggplant in the preheated oven for 20 minutes, flipping halfway through, until golden and tender.
  4. Reduce oven temperature to 375°F (190°C).
  5. In a 9×13-inch baking dish, spread a thin layer of marinara sauce on the bottom.
  6. Layer half of the roasted eggplant slices over the sauce.
  7. Top with half of the remaining marinara, 1 cup mozzarella, 1/4 cup Parmesan, and 1/2 teaspoon Italian seasoning.
  8. Repeat layers with remaining eggplant, marinara, mozzarella, Parmesan, and seasoning.
  9. Bake uncovered for 25–30 minutes, until cheese is melted and bubbly.
  10. Let sit for 5–10 minutes before serving. Garnish with fresh basil if desired.

Notes

  • You can make it ahead and refrigerate before baking.
  • Leftovers store well and taste great the next day.
  • Use store-bought or homemade marinara.
  • Optional: Add a layer of cooked spinach or zucchini for more veggies.

Nutrition

Find it online: https://yumfamilyrecipes.com/baked-eggplant-parmesan-casserole/