Eggplant Casserole
Published Sep 22, 2025
Easy eggplant casserole made with sliced eggplants in a homemade marinara sauce and baked in the oven with mozzarella cheese and panko breadcrumbs.
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Eggplant casserole is soo good!
I like to think of this eggplant casserole as the easier, weeknight-friendly cousin of my eggplant parmesan, but I would say it’s easier to make because there’s no dredging station needed. Just fry eggplant slices, then use that same skillet to make a quick marinara sauce and layer that with the eggplant.
This eggplant casserole makes a great vegetarian main dish without heavy carbs. It’s very saucy, so I would recommend a side of protein with it, like pan seared chicken and even homemade focaccia to soak up all that yummy sauce!
Happy Cooking!
– Yumna
Eggplant Casserole Ingredients
- Eggplant: Slice into even ½-inch rounds. Don’t skip salting them lightly and patting dry if they seem watery; it helps them fry up golden instead of soggy.
- Olive oil: Use enough to coat the pan well when frying the eggplant. Add a little more between batches if the skillet dries out.
- Onion & red bell pepper: Dice them small so they soften quickly and blend into the sauce. A sweeter red pepper works best here.
- Garlic: Freshly minced garlic is best, avoid jarred if you can for stronger flavor.
- Crushed tomatoes: Go for a good-quality canned brand since the sauce is a big part of the flavor. Fire-roasted tomatoes also work if you want more char flavor.
- Seasoning: Italian seasoning, salt, and black pepper. Taste the sauce before layering. You can always adjust the saltiness after simmering.
- Mozzarella: Shred it yourself if possible; pre-shredded tends to melt less smoothly because of added starches.
- Panko breadcrumbs: These stay crispier than regular breadcrumbs. Mix with a tiny drizzle of olive oil if you want extra crunch. You can make your own breadcrumbs, too, if needed.
- Parmesan: Grate it fresh for the sharpest flavor. Pre-grated will work but won’t melt as smoothly.
- Parsley: Add right before serving so it stays fresh and bright.
How to Make Eggplant Casserole
Eggplant Casserole Recipe
Ingredients
- 4 tablespoons olive oil plus more as needed for frying
- 2 long medium eggplants sliced into ½-inch rounds
- 1 medium yellow onion diced
- 1 large red bell pepper diced
- 3 garlic cloves minced
- 1 (28-ounce) can crushed tomatoes
- 1 tablespoon Italian seasoning
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 2 cups shredded mozzarella cheese
- ¼ cup panko breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Preheat the oven to 400°F.
- Heat a couple tablespoons of olive oil in a large nonstick skillet over medium-high heat. Working in batches, pan-fry the eggplant slices until golden and tender, about 3–4 minutes per side. Add more oil as needed between batches. Transfer the cooked eggplant to a paper towel–lined plate.
- In the same skillet, add more oil if needed and sauté the diced onion and bell pepper for 5–7 minutes until softened. Stir in the garlic and cook for 1 minute. Add the crushed tomatoes, Italian seasoning, salt and pepper. Simmer for 5 minutes, then remove from heat.
- In a 9×13-inch baking dish, spread a thin layer of the tomato sauce. Layer in half the eggplant, spoon over half of the sauce, and sprinkle with half the mozzarella. Repeat with remaining eggplant, sauce, and mozzarella.
- Sprinkle the Parmesan and panko evenly over the top.
- Bake uncovered for 25–30 minutes, or until bubbling and golden on top. Let rest for 10 minutes before serving. Garnish with parsley, if desired.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Frying the eggplant: Work in batches and don’t crowd the pan, otherwise the slices will steam instead of crisp. Let each slice get golden on both sides before removing.
- Oil management: Eggplant absorbs oil fast. Add just enough between batches to keep the skillet lightly coated, but don’t drench it.
- Uniform slices: Cut the eggplant into even ½-inch rounds so they cook evenly. Thicker slices will stay tough in the center.
- Sauce timing: Let the onions and peppers soften fully before adding garlic and tomatoes; it makes the sauce sweeter and prevents raw onion flavor.
Serving Ideas
FAQs
Let the casserole cool completely, then cover it tightly with foil or transfer leftovers to an airtight container. Store in the refrigerator for up to 4 days. For longer storage, you can freeze it after baking and cooling. Wrap well in foil and place in a freezer-safe container for up to 2 months.
From the fridge, cover with foil and warm in a 350°F oven for 20–25 minutes. If you want the topping crispy again, uncover for the last 5 minutes. From frozen, thaw overnight in the refrigerator before reheating, then bake covered at 350°F for 30–35 minutes.
It’s best fresh, but you can freeze it. Assemble and bake as directed, then let it cool completely. Wrap tightly and freeze for up to 2 months. Reheat covered in the oven at 350°F until warmed through. Keep in mind that the eggplant may be a bit softer after freezing.
Eggplant acts like a sponge. Make sure your skillet is hot before adding slices, and only add a light drizzle of oil between batches. You can also lightly salt the eggplant slices and let them sit for 20 minutes, then pat them dry. This draws out some of the moisture, so they don’t absorb as much oil.
Comments
This recipe is just what I needed to use up my summer eggplants. I added ground beef to the sauce and put it over pasta for dinner. Next day, I added eggs to the leftovers for breakfast and it was delicious! ๐
Yum, that sounds so good!! So glad you found a good way to use up your summer eggplants!! Thank you, Fatima!
We have a bumper crop of eggplant coming in right now. For Sunday lunch, I cheated and just used a jar of sauce. I’m off work this week, so I’m planning on making several of these to freeze for colder months.
Love that!! Hope you enjoy!