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–+ servings
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.
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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

Equipment

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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