Baked Eggplant Parmesan Casserole (no frying)
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Baked eggplant parmesan casserole is an easy way to enjoy the flavors of classic eggplant parmesan without the extra work. Layers of tender eggplant, sauce, and cheese come together in a simple comfort food that’s a satisfying vegetarian meal, perfect for Meatless Monday or any night you want something easy to make.
This post has been refreshed in March 2026 with clearer steps, updated tips, and a few small tweaks.
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Recipe Highlights
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Total Time: 1 Hour
Serves: 4 – easy to scale up or down
Flavor Note: Key components include Parmesan cheese and Italian seasoning for flavor.
- A simple layered dinner made with slices of eggplant, marinara sauce, breadcrumbs, and mozzarella cheese.
- Leftovers taste great, and they freeze well.
Ingredient List
- Eggplant
- Sea salt or Kosher salt
- Unseasoned bread crumbs or panko
- Dried oregano or Italian seasoning
- Grated fresh mozzarella cheese
- Grated Parmesan cheese
- Marinara sauce – homemade or store-bought
Missing an ingredient? Find a substitute with the ingredient swap assistant!
How to Make Eggplant Parmesan Casserole
- Prepare: Preheat the oven to 375°F. Gather the ingredients.
- Slice: Use a sharp knife to cut the eggplant into 1/4-inch slices.
- Start with sauce: Spread half the marinara sauce (or tomato sauce) in the bottom of the pan (or an oven-safe casserole dish).
- Add eggplant: Arrange the eggplant slices in a single row, slightly overlapping.
- Top with crumbs: Then sprinkle with panko breadcrumbs and oregano.
- Add Cheese: Spoon on the rest of the sauce and cheese, then cover and bake at 375°F for 30 minutes. Uncover and bake 5 to 10 minutes more.
Covering the dish while it bakes will help to keep the eggplant tender, and the cheese from burning.
Tips
- No need for peeling eggplant; leave the skin on unless it is tough. It is the most nutritious part of the eggplant.
- Salt the eggplant slices and let them sit to remove excess moisture before cooking.
- Sprinkle Italian seasoning into the tomato sauce to boost its flavor.
- Fresh mozzarella cheese can be crumbly and difficult to shred; try freezing it for about 30 minutes to firm it up before shredding it.
- Bake until the cheese starts to turn golden brown for the perfect finish.
Serving Suggestions
Serve your eggplant casserole garnished with fresh basil, extra parmesan cheese as a topping, and a side of:
- Your favorite pasta
- Garlic bread
- Kale Caesar Salad
- Simple Spinach Salad
How to Store & Freeze Leftovers
Storing Leftovers: Store leftover baked eggplant parmesan casserole in an airtight container in the refrigerator for up to 3 days.
Reheat: Reheat individual portions in the microwave, or place the casserole in the oven at 350°F until heated through.
Freeze: To freeze, make two casseroles and freeze one without the cheese in a covered freezer-safe container for up to 3 months.
To Cook From Frozen: Thaw the casserole in the refrigerator overnight, add the cheese, and bake according to the recipe instructions before serving.
Change it Up
This casserole is built on a simple combination:
Eggplant + Marinara Sauce + Cheese
Once you break it down that way, it’s easy to change things up. You can even experiment with sauce variations like tomato sauce or crushed tomatoes.
- Dairy-Free: Eggplant + marinara + nutritional yeast or dairy-free cheese
- Gluten-Free Options: Eggplant + marinara + parmesan cheese (skip breadcrumbs or use gluten-free)
- Vegetable Swap: Zucchini + marinara + cheese
Eggplant Casserole Frequently Asked Questions
No. You only need to soak eggplant if it’s large or tastes bitter. Otherwise, slice it and cook it as written.
Bake it at 375°F. Cover it and bake for 30 minutes, then uncover and bake 5 to 10 minutes longer to finish the top.
Yes. Freeze a second casserole without cheese in a covered freezer-safe container for up to 3 months. Thaw it overnight in the fridge, add cheese, then bake using the same instructions. The texture can turn a bit soggy after freezing.
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Click on serving size to scale this recipe
Baked Eggplant Parmesan Casserole
Equipment
Ingredients
- 1 large or 2 small eggplants
- a pinch of sea salt
- 1/4 cup unseasoned breadcrumbs panko
- 1 teaspoon dried oregano or Italian seasoning
- 3/4 cup grated fresh mozzarella cheese
- 2 1/2 cups marinara sauce
- 1/4 cup grated fresh parmesan cheese
Instructions
- Pre-heat the oven to 375 degrees.
- Slice the eggplant into thin slices which are about 1/4 inch thick.
- Spread half of the sauce in an oven-proof casserole dish.
- Arrange the eggplant slices in the casserole dish, overlapping them and not stacking them.
- Sprinkle the top of the eggplant slices with sea salt, oregano, garlic powder and breadcrumbs.
- Top the eggplant with the remaining sauce and the cheese,
- Cover the eggplant and bake it at 375 for 30 minutes. Covering will keep the eggplant tender and the cheese from geeting too brown.
- Remove the cover from the casserole and bake 10 minutes longer.
Video
Notes
- No need for peeling eggplant; leave the skin on unless it is tough. It is the most nutritious part of the eggplant.
- Salt the eggplant slices and let them sit to remove excess moisture before cooking.
- Sprinkle Italian seasoning into the tomato sauce to boost its flavor.
- Fresh mozzarella cheese can be crumbly and difficult to shred; try freezing it for about 30 minutes to firm it up before shredding it.
- Bake until the cheese starts to turn golden brown for the perfect finish.
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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Such a classic Italian dish and so delicious! I love the simplicity of it.
Thanks Jas!
I hope you like it Jolene!
I hope you like it Eileen!
I hope you like it!
Pure Italian comfort food! Love that it’s baked. It’s perfect to make two pans too! One for now, one for later.
Can we use regular Italian bread crumbs instead of the panko?
Yes, Melissa you can use regular breadcrumbs.
My husband loved this dish and he already wants it again!
I’m glad he enjoyed it Jamie!
Thanks Kristin!
Just had to come back and add that my family keeps requesting this – it’s that good! And what a great way to get some extra veggies into them. 🙂
This looks so delicious! Always a fan of chicken parm, so this will be a great meat free alternative to try out!
This recipe looks easy, full of flavor and loaded with so much goodness. Its the best way I could convince my kids to have egg plant
Looks delicious! Pinning!
I love that this isn’t breaded. My husband and I have been watching our diet lately, and breading is something we don’t need. Still looks indulgent and delish without it!
Hey so I made the vegan version of this and it was pretty awesome! I used a cashew parm “cheese” topping. And that was just perfect for me. Great tip about freezing. I had no idea you could freeze eggplant. Next time I make this dish I’ll double and freeze one for later.
I’m glad you liked it Cindy and I bet it was great with the cashew parm cheese!
Soooo DELISH! Made it with GF flour and it was perfect!
I’m glad you like it Alyssa! I assume you mean gluten-free bread crumbs, because there is no flour in this recipe
This is such a winning recipe. I mean freezer friendly that tastes so good! Can’t wait to make an extra batch of this for Meatless Monday.
I made this for dinner. I did make one change. I made a lower fat Alfredo Sauce. It turned out SO delicious. Thank you for posting this recipe.
Thank you for your comment, Anna – I have to try this with alfredo sauce, I bet it is good!