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Eggplant Parmesan Casserole – Italian Recipes for Dinner

Alright, let me tell you about the first time I made this eggplant Parmesan casserole. I was nervous—eggplant has this reputation for being tricky, right? But as soon as I sliced into those tender layers of golden, crispy eggplant, melted mozzarella, and tangy tomato sauce bubbling from the oven, I knew I’d stumbled onto a winner. The aroma alone transports you straight to a cozy Italian kitchen in the heart of summer. And the best part? This casserole is so forgiving; if your eggplant is a bit bitter or too watery, a little salting and draining goes a long way. Trust me, this dish hits all the right notes: crispy edges, saucy middle, and cheesy, melty heaven on top. You’re going to love it!

Quick Facts

Yield: Serves 6
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes

Ingredients

For the Main Dish:

2 medium eggplants (about 2 pounds), sliced into 1/2-inch rounds
Salt, for sweating the eggplant
2 cups marinara sauce (store-bought or homemade)
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1 cup all-purpose flour, for dredging
2 large eggs, beaten
1 1/2 cups Italian-style breadcrumbs
1/4 cup olive oil (for frying)
Fresh basil leaves (optional, for garnish)

How I Make It

Step 1:

Start by slicing the eggplants into 1/2-inch thick rounds. Sprinkle both sides generously with salt and place them on a wire rack or paper towels for about 30 minutes. This helps draw out excess moisture and bitterness, ensuring a firmer texture after cooking. Rinse quickly and pat dry before moving on.

Step 2:

Set up a dredging station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Dip each eggplant slice first in flour, then egg, then breadcrumbs, coating evenly. This triple-layer creates that irresistible crispy crust.

Step 3:

Heat the olive oil in a large skillet over medium heat. Fry the eggplant slices in batches until golden and crisp on both sides, about 3 minutes per side. Drain on paper towels to remove excess oil. Don’t overcrowd the pan—it’ll steam the eggplant rather than crisp it!

Step 4:

Preheat your oven to 375°F. In a 9×13-inch baking dish, spread a thin layer of marinara sauce. Then layer half of the fried eggplant slices. Spoon over more sauce, sprinkle with half the mozzarella and Parmesan cheese, then repeat layering with remaining eggplant, sauce, and cheeses.

Step 5:

Cover the casserole loosely with foil and bake for 25 minutes. Then remove the foil and bake for an additional 15 minutes, until the cheese is bubbly and golden on top.

Step 6:

Let the casserole rest for 10 minutes before digging in—this helps it set up and makes serving a breeze. Garnish with fresh basil if you have it, and get ready for some serious comfort food magic!

Variations & Tips

For a lighter version, skip frying and bake the breaded eggplant slices at 400°F for 20 minutes, flipping halfway.
Add a layer of fresh spinach or sautéed mushrooms between the eggplant layers for extra veggies.
Use gluten-free breadcrumbs and flour for a gluten-free casserole.
Swap mozzarella for provolone or fontina for a different cheesy flavor.
If your eggplants are small, use more slices for thinner layers and a prettier presentation.
Make it ahead and refrigerate overnight—the flavors deepen beautifully the next day.

How I Like to Serve It

This casserole pairs wonderfully with a simple green salad dressed in balsamic vinaigrette and a side of garlic bread. I love serving it on chilly evenings when the house smells amazing and everyone’s ready to dig into warm, cheesy comfort. It’s also a great option for casual dinner parties – the kind of dish that invites long conversations and maybe seconds (or thirds!).

Notes

Store leftovers tightly covered in the fridge for up to 3 days.
Reheat in the oven at 350°F covered with foil for about 15 minutes to avoid drying out.

Closing: Once you get the hang of layering and crispy eggplant, this casserole becomes your go-to comfort food that always feels like a warm hug from an Italian grandmother.