Description
Discover how to make a delicious Baked Eggplant Parmesan Casserole with this easy recipe. Perfect for a comforting and satisfying meal!
Ingredients
- – 2 1/2 pounds (1134 g) eggplant, 2 medium-large eggplant
- – 3 tablespoons (45 ml) olive oil, divided or oil spray + extra for greasing
- – 1 teaspoon (5 ml) kosher salt
- – 1/4 teaspoon (1 ml) ground black pepper
- – 1/2 teaspoon (3 ml) paprika
- – 1 teaspoon (5 ml) garlic powder, divided
- – 2 cups (480 ml) marinara sauce
- – 2 cups (240 g) shredded mozzarella cheese, I used part-skim
- – 2/3 cup (80 g) panko breadcrumbs, or gluten-free breadcrumbs to make this gluten free
- – 2/3 cup (80 g) grated Parmesan cheese
- – 3/4 teaspoon (4 ml) dried Italian seasoning, or dried oregano
- – Fresh basil leaves, for serving (optional)
Instructions
- Preheat your oven to 425°F. Prepare two baking trays by lining them with parchment paper or foil for easier cleanup or coat them lightly with oil or oil spray.
- Trim the ends off the eggplants. You can choose to peel them in alternating strips, remove the skin completely, or leave it on entirely, based on your preference. Cut the eggplants into slices about ¼ inch thick.
- Arrange the eggplant slices on the prepared baking trays. Use 2 tablespoons of oil to lightly coat both sides of the slices, or spray them with oil spray.
- Combine the salt, pepper, paprika, and ½ teaspoon of garlic powder in a small bowl, then distribute this seasoning blend evenly over the eggplant pieces.
- Roast the eggplant in the oven until they are soft and slightly golden, which should take about 20 to 25 minutes.
- Lightly oil a 9-by-13-inch baking dish. Spread a generous ½ cup of marinara sauce across the bottom of the dish. Lay half of the roasted eggplant on top, followed by another generous ½ cup of sauce. Add 1 cup of shredded mozzarella evenly over this layer. Repeat these layers with the remaining eggplant, sauce, and mozzarella.
- In a separate small bowl, combine breadcrumbs, Parmesan cheese, 1 tablespoon of olive oil, ½ teaspoon of garlic powder, and Italian seasoning. Sprinkle this breadcrumb mixture evenly over the top of the casserole.
- Place the casserole in the oven and bake until the top is bubbly and turns golden brown, which should take around 15 minutes.
- Serve hot, optionally garnished with torn fresh basil leaves. This dish can be enjoyed as a side or served over cooked pasta with a simple salad. Store any leftovers in an airtight container in the refrigerator for up to four days.
Notes
- Consider using oil spray instead of the full amount of olive oil to reduce the fat content.
- Sprinkle chopped fresh herbs like basil or parsley over the casserole for an added layer of flavor.
- For a crispier topping, broil the casserole at the end of baking for a golden brown finish on the breadcrumbs.
