Baked Eggplant Parmesan Casserole

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Baked eggplant casserole tastes just like eggplant parmesan without all of the work.
Eggplant Parmesan casserole on a blue plate with arugula

Baked eggplant parmesan casserole is an easy and healthier way to enjoy a classic Italian dish. It’s filled with all of the ingredients that we love in traditional eggplant parmesan, with less fuss. It is a vegetarian dinner that’s perfect for a meatless Monday or any day of the week.

Eggplant Parmesan casserole on a blue plate with arugula

This is the best eggplant parmesan recipe ever! If you love classic eggplant parmesan but don’t love all of the work that goes along with it, this recipe is for you.

Unlike the traditional version, instead of breaded eggplant slices, crispy bread crumbs are sprinkled onto the eggplant. And the best part is, this eggplant casserole only has to be cooked once. No frying and bread crumbs are optional.

Try these eggplant meatballs, which are also a delicious and easy recipe!

Recipe Highlights

  • It’s made with a few simple ingredients and in one dish.
  • It’s a quick and easy recipe that can be on your table in an hour or less!
  • Eggplant casserole is a healthy, quick dinner with a low-carb option.

Here is what you will need

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Ingredient List

Equipment

a photo of ingredients needed to make eggplant casserole

How to make Eggplant Parmesan casserole

Preheat the oven to 375 degrees F.

overhead view of slices of eggplant

Step 1. Slice the eggplant

Prepare the eggplant by slicing it into 1/4 inch thick rounds.

an overhead view of tomato sauce in a casserole dish

Step 2. Add sauce

Spread half of the marinara sauce on the bottom of the pan or an oven-proof casserole dish.

eggplant slices arranged in a casserole dish on top of sauce

Step 3. Add eggplant slices

Arrange the eggplant rounds in the casserole dish in a single layer while slightly overlapping the slices.

overhead view of eggplant slices in casserole with bread crumbs on top

Step 4. Add the crumbs

Sprinkle the top of the eggplant slices with panko breadcrumbs and oregano.

photo of eggplant casserole assembled and ready for the oven

Step 5. Add more sauce and cheese

Top the eggplant with the remaining sauce and cheese. Cover the casserole and place it into the 375-degree f oven; bake for 30 minutes. Remove the cover and bake for 5 to 10 minutes longer.

Ingredient Notes & Substitutions

The full list of ingredients to make this recipe is above. Below are notes about some of the ingredients, along with ideas for substitutes.

Eggplant – You can use any type of medium to large eggplant to make this wonderful recipe. I like to use globe eggplant which is the traditional purple eggplant or Italian eggplant which looks similar to the globe variety but is smaller in size.

Panko Bread Crumbs – These are crispy and larger than regular breadcrumbs. I like to use panko in this recipe because they add a nice crunch.

An equal amount of regular Italian breadcrumbs can be substituted or you can leave them completely out for a gluten-free eggplant casserole.

Mozzarella Cheese – Fresh mozzarella or buffalo mozzarella cheese is the best cheese to use and shred it or slice it yourself. It’s lighter and fresher tasting.

The Tomato Sauce – Here is a recipe for my homemade sauce which doesn’t take a long time to make. But if you are in a time crunch, feel free to use a high-quality bottled sauce.

eggplant casserole on a plate with a red and white checkered napkin

Serving Suggestions

Serve your eggplant casserole garnished with fresh basil and a side of your favorite pasta, garlic bread and a kale caesar salad or a simple spinach salad on the side.

Make-Ahead Instructions

Eggplant casserole can easily be made ahead of time by following the instructions in the recipe, but don’t add the cheese. Store the prepared casserole covered in the refrigerator for up to two days.

To cook, bring the casserole to room temperature, sprinkle it with cheese cover it, and bake.

How to store & freeze leftovers

Store leftover eggplant parmesan casserole in the refrigerator for up to three days in an airtight container.

Reheat it in the microwave or the oven at 350 until it is heated through.

Make two batches of eggplant casserole and freeze one without the cheese in a covered freezer container for up to three months.

Thaw the casserole in the refrigerator overnight and bake according to the recipe instructions just before serving.

eggplant casserole on a plate with arugula with a casserole dish on the side

Recipe Variations

Dairy-Free – Replace the cheese with 1/4 cup nutritional yeast or dairy-free cheese sprinkled on top or leave the cheese off completely.

Gluten-Free – Use gluten-free breadcrumbs or leave them out completely for a low-carb eggplant parmesan casserole.

Recipe Tips  

  • Leave the eggplant skin on, unless it is tough. It is the most nutritious part of the eggplant.
  • Fresh mozzarella cheese can be crumbly and difficult to shred, try freezing it for about 30 minutes to firm it up before shredding it.
Do you have to soak eggplant before cooking it?

No, it is not necessary to soak eggplant unless the eggplant is large or has a bitter taste to it.

Does this eggplant parmesan casserole freeze well after it’s been cooked?

Yes, it does. Store room-temperature cooked eggplant in the freezer. It can be cooked from frozen or thawed in the refrigerator. The reheated frozen casserole might be a little soggy.

a close-up shot of eggplant parmesan on a blue plate with arugula

Have you tried these delicious recipes?

Eggplant Parmesan casserole on a blue plate with arugula

Baked Eggplant Parmesan Casserole

Baked eggplant casserole tastes just like eggplant parmesan without all of the work.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Click on serving size to scale this recipe

Course: Plant Based Recipes
Cuisine: Italian-American
Keyword: Baked Eggplant Parmesan Casserole
Servings: 4
Calories: 87kcal
Author: Anne
Scale this Recipe 4

Ingredients

  • 1 large or 2 small eggplants
  • a pinch of sea salt
  • 1/4 cup unseasoned breadcrumbs panko
  • 1 teaspoon dried oregano
  • 3/4 cup grated fresh mozzarella cheese
  • 2 1/2 cups marinara sauce

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 panko.
  • Top the eggplant with the remaining sauce and the cheese,
  • Cover the eggplant and bake it at 375 for 30 minutes.
  • Remove the cover from the casserole and bake 10 minutes longer.

Video

Notes

Panko Breadcrumbs can be substituted for regular breadcrumbs.
Variations:
Make it dairy-free by replacing the cheese with 1/4 cup nutritional yeast.
Make it gluten-free by using gluten-free breadcrumbs or leave them out completely for a low carb casserole.

Nutrition

Serving: 1 | Calories: 87kcal | Carbohydrates: 21g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 764mg | Potassium: 723mg | Fiber: 7g | Sugar: 10g | Vitamin A: 698IU | Vitamin C: 15mg | Calcium: 40mg | Iron: 2mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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36 Comments

  1. Pure Italian comfort food! Love that it’s baked. It’s perfect to make two pans too! One for now, one for later.

  2. I love eggplant parm. This is a great way to enjoy it at home without having to spend a lot of money in a restaurant! It turned out perfectly, thanks for the fabulous recipe!

      1. 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. 🙂

  3. I love how flexible this is for planning ahead! The fact that you can freeze a batch of this and stick the other one in the fridge for two days before baking it makes meal prep for the week so easy! Love a good eggplant dish and would be thrilled to ass this to the mix.

  4. I really love eggplant parm — but always feel like I have to treat it as an indulgence. Not anymore! 😀 Can’t wait to give this recipe a try!

  5. We love eggplant parmesan but don’t make it often because it is high in calories. But you’ve solved the problem for us. We get the taste of one of our favorite dishes minus the calories. I’m pinning the recipe to make next week. Thank you for the valuable tips too.

  6. I always make chicken parmesan but last year I had the most amazing eggplant parmesan from an Italian restaurant in New Orleans. My sister is coming into town and I might just have to make this for her to see if it rivals the restaurant we tried together! All these ingredients sound incredibly flavorful together!

  7. 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!

  8. Eggplant is one of my favorite vegetables. This casserole is a great make ahead dinner or to serve along side pasta to add some extra veggies. I love that you can freeze it too!

  9. Baked eggplant is one of my favorite things to make! So easy and I love how soft and melty the eggplant gets as it bakes. I usually use ricotta cheese but I’m going to try this version with mozzarella; I know my kids will love the ‘stringy’ cheese when it comes hot out of the oven!

  10. I’m obsessed with eggplants lately. They are amazing veggies. So healthy and so perfect paired with cheese. I love this recipe. It’s perfect family dinner. EASY and delicious. I’m so making this.

  11. 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.

    1. I’m glad you like it Alyssa! I assume you mean gluten-free bread crumbs, because there is no flour in this recipe

  12. 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.