Eggplant Casserole Recipe
Easy eggplant casserole made with sliced eggplants in a homemade marinara sauce and baked in the oven with mozzarella cheese and panko breadcrumbs.
Servings: 6 servings
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 9x13-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
Storage: 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.
Reheat: 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.
Nutrition
Serving: 2cups | Calories: 322kcal | Carbohydrates: 26g | Protein: 14g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 33mg | Sodium: 797mg | Potassium: 889mg | Fiber: 9g | Sugar: 14g | Vitamin A: 1592IU | Vitamin C: 54mg | Calcium: 314mg | Iron: 3mg
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