Eggplant Casserole - Baked Eggplant Parmesan Recipe (2024)

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.

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!

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:

1. 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.
2. 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!

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.

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