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Eggplant Parmesan is a beloved classic Italian dish that has graced dinner tables for generations. Traditionally, this delectable dish features layers of breaded and fried eggplant, rich marinara sauce, and melted cheese, all baked to perfection. However, the casserole variation of Eggplant Parmesan takes this comfort food to new heights by combining all the delicious elements into a single, hearty dish that is both satisfying and easy to prepare.

Eggplant Parmesan Casserole

Discover the joy of cooking with this Savory Eggplant Parmesan Casserole Delight! A comforting vegetarian dish that layers crispy breaded eggplant, rich marinara sauce, and melty cheese for an irresistible flavor. Perfect for family dinners or gatherings, this easy-to-make casserole is not only delicious but also packed with nutritional benefits from eggplant. Try it for a satisfying meal that everyone will love! #EggplantParmesan #VegetarianRecipes #CasseroleLove #ComfortFood
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Ingredients
  

2 medium-sized eggplants, sliced into 1/4-inch rounds

1 tsp salt

1 cup breadcrumbs (preferably Italian-style)

1 cup grated Parmesan cheese, divided

2 cups marinara sauce (homemade or store-bought)

2 cups shredded mozzarella cheese

1/2 cup fresh basil leaves, torn

1 tsp dried oregano

1/2 tsp black pepper

1/4 cup olive oil

Cooking spray for the baking dish

Instructions
 

Prepare the Eggplants: Place sliced eggplants in a colander, sprinkle with salt, and let them sit for about 30 minutes to draw out excess moisture and bitterness. Rinse and pat dry with a paper towel.

    Preheat Oven: Preheat your oven to 375°F (190°C).

      Bread and Bake Eggplant: In a shallow dish, combine breadcrumbs, 1/2 cup of Parmesan cheese, oregano, and black pepper. Dip each eggplant slice in olive oil, then coat both sides with the breadcrumb mixture. Arrange on a baking sheet and bake for 25-30 minutes until golden brown, flipping halfway through.

        Assemble Casserole: In a 9x13-inch baking dish sprayed with cooking spray, layer the following:

          - Start with a thin layer of marinara sauce to cover the bottom.

            - Place half of the baked eggplant slices on top.

              - Sprinkle with half of the mozzarella, half of the remaining Parmesan, and half of the fresh basil.

                - Pour another layer of marinara sauce over this.

                  - Repeat the layers with the remaining eggplant, sauce, mozzarella, Parmesan, and basil. Finish with a final layer of mozzarella on top.

                    Bake the Casserole: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.

                      Cool and Serve: Let the casserole cool for about 10 minutes before slicing. Garnish with additional fresh basil if desired, and enjoy your delicious Eggplant Parmesan Casserole!

                        Prep Time: 30 mins | Total Time: 1 hour 15 mins | Servings: 6-8