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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

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Course: Main Course, Plant Based Recipes
Cuisine: American, Italian-American, Mediterranean
Keyword: Baked Eggplant Parmesan Casserole, comfort food
Servings: 4
Calories: 150kcal
Author: Anne Lawton

Baked Eggplant Parmesan Casserole

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 or Italian seasoning
  • 3/4 cup grated fresh mozzarella cheese
  • 2 1/2 cups marinara sauce
  • 1/4 cup grated fresh parmesan cheese
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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

Serving: 1 | Calories: 150kcal | Carbohydrates: 21g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 896mg | Potassium: 739mg | Fiber: 7g | Sugar: 10g | Vitamin A: 840IU | Vitamin C: 15mg | Calcium: 146mg | Iron: 2mg

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

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