Eggplant Parmesan Casserole
A comforting and nostalgic casserole featuring layers of tender eggplant, rich marinara sauce, and gooey cheese, perfect for family gatherings.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 70 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 2 large eggplants, sliced
- 3 cups marinara sauce
- 2 cups shredded mozzarella
- 1/2 cup grated Parmesan
- 1 cup Italian breadcrumbs
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the eggplants into half-inch thick rounds. Sprinkle with salt and let sit for 30 minutes.
- Rinse and dry the eggplant slices with a paper towel.
- Sauté the eggplant in olive oil over medium heat until golden brown (about 3-4 minutes per side).
- Layer the casserole by spreading marinara sauce, followed by eggplant, mozzarella, and Parmesan. Repeat until all ingredients are used.
- Bake for 35-40 minutes or until the cheese is bubbly and golden brown.
- Cool for 10-15 minutes before slicing and serving.
Notes
Garnish with fresh basil and serve with a side salad or garlic bread for a complete meal. Consider adding sautéed vegetables for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg
Keywords: eggplant, parmesan, casserole, Italian, vegetarian comfort food