Easy Eggplant Casserole (Cheesy Eggplant Parmesan Casserole Recipe)
Crispy on the outside, tender on the inside, and layered with marinara and melty cheese – this Eggplant Casserole delivers restaurant quality results in your own kitchen. It’s a classic Italian American recipe that’s earned its place as a family favorite!
With crispy breaded layers of eggplant layered with tomato sauce and mozzarella cheese, this vegetarian casserole recipe is not only super tasty, but it is also easy to make! Instead of making eggplant parmesan, I like to throw together this casserole to feed a crowd. You can serve it on a bed of noodles if you’d like, or serve it as is with a side salad or garlic bread!
Plus, it is perfect for Sunday family dinners or easy to make for meal prep at the beginning of the week! It’s an excellent make-ahead comfort food dish for those busy weeknights when you know you won’t want to cook. While it takes some time to prep, most of the work is hands-off, and the results are so worth it!
Ingredients Needed
To make a homemade eggplant parmesan casserole, you just need a few easy-to-find ingredients! Here’s what you’ll need:
- Eggplants: Choose firm eggplants with mostly smooth skin. Smaller eggplants tend to have fewer seeds and are less bitter!
- Breadcrumbs: Unseasoned breadcrumbs work well here since we are seasoning them! If you have seasoned breadcrumbs, skip the Italian seasoning.
- Parmesan Cheese: Parmesan cheese helps to crisp up the outside of the eggplant before adding it to the casserole. This also acts as the salt here so there is no need to add any extra.
- Italian Seasoning: Any Italian seasoning blend works here to season up the eggplant to perfection!
- Egg & Milk: A combination of egg with a little milk will create a layer that helps the breading stick to the eggplant before baking it.
- Marinara Sauce: You can use your favorite jarred marinara sauce or make a delicious homemade tomato sauce!
- Mozzarella Cheese: Shredded mozzarella cheese goes in between the layers and on top before being baked for an extra cheesy, melty eggplant casserole.
Substitutions & Additions
My eggplant casserole recipe is pretty adaptable, so you can make these changes or additions if you need to! I think it’s always best to use what you have at home. Here are a few ideas:
- Replace regular breadcrumbs with gluten-free breadcrumbs for a gluten-free eggplant parmesan casserole. You can also use Ritz crackers or panko breadcrumbs.
- For extra protein, add a layer of cooked ground turkey or Italian pork sausage between the eggplant layers.
- Include additional vegetables like layers of sautéed mushrooms, diced onion or shallot, spinach, diced red bell pepper or roasted red peppers.
- If you like some spice, add red pepper flakes to the breadcrumb mixture or use a spicy marinara sauce!
- For an extra cheesy casserole, you can mix in some shredded cheddar cheese, too!
How to Make Eggplant Parmesan Casserole
This cheesy eggplant casserole recipe is super easy to make! There are two major steps to prep the eggplant, then put the casserole together. To make this easy recipe, you’ll need to:
- Preheat: Preheat the oven to 375° Fahrenheit. Prepare a large, rimmed baking sheet with parchment paper.
- Prep the Eggplant: Peel and slice the eggplant into 1/2-inch pieces.
- Prepare Breading: In a shallow dish, stir together the bread crumbs, Parmesan cheese, and seasoning. In a different bowl, large enough to fit a slice of eggplant, whisk together the egg and milk until completely blended.
- Bread the Eggplant: Dip each eggplant slice into the egg mixture, coating both sides. Immediately transfer to the breadcrumb mixture and coat on both sides. Transfer the eggplant slices to the prepared baking sheet.
- Bake: Bake for 40 minutes, flipping halfway, or until lightly browned.
- Prep the Baking Dish: Meanwhile, prepare a 9×13 casserole dish with nonstick cooking spray.
- Add Marinara Sauce: Pour enough of the marinara sauce into the bottom of the casserole dish to create a thin coating.
- Assemble Casserole: Create an even layer of eggplant across the bottom of the casserole dish. Top the eggplant with half of the remaining marinara sauce and mozzarella cheese. Create a second later repeating the process and using the remaining ingredients.
- Bake: Bake for 30 minutes or until the cheese has melted and the edges are bubbling. Serve & enjoy!
Serving Suggestions
While you can serve this cheesy eggplant casserole on its own, you can also pair it with some side dishes for a heartier meal! Here are some of my favorites to pair it with:
For dessert, consider making White Forest Cake, Blackberry Dump Cake or Cheesecake Stuffed Strawberries.
How to Store Leftover Eggplant Casserole
To store: Store any leftovers covered or in an airtight container for up to 4 days in the refrigerator. Reheat in the oven, covered for best results.
To freeze: Prior to baking, tightly cover the casserole dish and freeze for up to 6 months. For best results, thaw in the refrigerator prior to baking as directed. Allow the casserole dish to rest at room temperature while the oven preheats.
Cheesy Eggplant Casserole Recipe
Ingredients
- 1-2 medium eggplants
- 1 cup breadcrumbs unseasoned
- 1 cup grated parmesan cheese grated, divided
- 2 teaspoons Italian seasoning blend
- 1 teaspoon salt
- 1 egg large
- 2 tablespoons milk
- 23 ounces marinara sauce divided
- 2 cups mozzarella cheese shredded
- fresh basil or parsley optional, for garnish
Instructions
- Preheat the oven to 375°. Prepare a large, rimmed baking sheet with parchment paper.
- Peel the eggplant, then slice the eggplant into 1/2-inch pieces.
- In a shallow dish, stir together the breadcrumbs, Parmesan cheese, Italian seasoning and salt. In a different bowl, large enough to fit a slice of eggplant, whisk together the egg and milk until completely blended.
- Dip each eggplant slice into the egg mixture, coating both sides. Immediately transfer to the breadcrumb mixture and coat on both sides. Transfer the eggplant slices to the prepared baking sheet.
- Bake for 40 minutes, flipping halfway, or until lightly browned on both sides.
- Meanwhile, prepare a 9×13 casserole dish with nonstick cooking spray.
- Pour enough of the marinara sauce into the bottom of the casserole dish to create a thin layer. Smooth with a spatula.
- Create an even layer of eggplant across the bottom of the casserole dish. Top the eggplant with half of the remaining marinara sauce and half of the mozzarella cheese. Create a second later repeating the process and using the remaining ingredients.
- Bake for 30 minutes or until the cheese has melted and the edges are bubbling.
- Garnish with fresh parsley or basil (optional).
