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Homemade eggplant parmesan casserole recipe baked with melted cheese and marinara sauce on a white kitchen counter, photographed from above.

Eggplant Parmesan Casserole Recipe

Cheesy, comforting Italian casserole with golden layers of eggplant, marinara, and three cheeses. Perfect for weeknights or gatherings.
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Course: Casserole, Dinner, Main Course
Cuisine: American Italian, Italian
Prep Time: 30 minutes
Cook Time: 45 minutes
Resting Time: 10 minutes
Total Time: 1 hour 25 minutes
Servings: 8 servings
Calories: 320kcal
Cost: $15

Equipment

  • 1 9x13 inch baking dish Standard size for 8–10 servings
  • 2 Large baking sheets For breaded slices
  • 1 Sharp Chef’s Knife For uniform eggplant rounds
  • 1 Mandoline slicer Optional, for even ½-inch slices
  • 3 Shallow bowls For breading station
  • 1 Pastry brush To apply olive oil
  • 1 Box grater Freshly grated cheese melts better
  • 1 Kitchen timer To avoid overbaking
  • 1 roll Aluminum foil Cover casserole during initial bake

Ingredients

  • 2 large Eggplants (~2 lbs) Sliced into ½-inch rounds
  • 2 cups Italian breadcrumbs Crispy coating
  • 3 large Eggs Beaten, binding for crumbs
  • 1 cup All-purpose flour Or almond flour (GF option)
  • 2 teaspoon Salt Draws out moisture
  • 1 teaspoon Black pepper Adds warmth
  • 3 cups Shredded mozzarella Divided
  • 1 cup Parmesan cheese Freshly grated
  • 1 cup Ricotta cheese Creamy richness
  • 1 tablespoon Dried Italian herbs Basil, oregano, thyme
  • 4 cups Marinara sauce Homemade or store-bought
  • 3 cloves Garlic Minced
  • 2 tablespoon Olive oil Keeps sauce silky
  • Fresh basil leaves For garnish

Instructions

  • Slice eggplants, salt, and rest 30 mins, then pat dry.
  • Set up breading station with flour, eggs, breadcrumbs.
  • Coat slices in flour → egg → breadcrumbs. Arrange on sheet.
  • Preheat oven to 400°F. Brush slices with olive oil.
  • Bake 25 mins, flipping halfway, until golden.
  • Spread sauce in 9x13 dish, layer eggplant, cheeses, sauce.
  • Repeat layers, top with mozzarella. Cover with foil.
  • Bake at 375°F 30 mins. Remove foil, bake 15 mins until bubbly & golden.
  • Rest casserole 10 mins before slicing and serving.

Notes

  • Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 250g | Calories: 320kcal | Carbohydrates: 28g | Protein: 16g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 60mg | Sodium: 780mg | Potassium: 550mg | Fiber: 6g | Sugar: 9g | Vitamin A: 650IU | Vitamin C: 9mg | Calcium: 280mg | Iron: 2.5mg