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eggplant-parmesan-casserole-recipe

Eggplant Parmesan Casserole

A comforting and cheesy eggplant casserole that's perfect for dinner.
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Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main Course
Cuisine Italian
Servings 6 servings
Calories 350 kcal

Equipment

  • Baking Dish
  • Frying Pan
  • Mixing bowl

Ingredients:  

Main Ingredients

  • 2 large eggplants sliced into rounds
  • 2 cups marinara sauce
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 1 cup breadcrumbs
  • 2 tbsp olive oil
  • to taste salt
  • to taste black pepper

Instructions: 

  • Preheat your oven to 375°F (190°C).
  • Slice the eggplants into rounds and season with salt. Let them sit for 10 minutes to draw out moisture, then pat dry.
  • Heat olive oil in a frying pan over medium heat. Fry the eggplant slices until golden brown on both sides. Set aside.
  • In a baking dish, spread a layer of marinara sauce. Add a layer of fried eggplant slices, then sprinkle with mozzarella and Parmesan cheese. Repeat the layers until all ingredients are used, finishing with a layer of cheese.
  • Sprinkle breadcrumbs on top and bake for 30-40 minutes, until the top is golden and bubbly.
  • Let it cool for a few minutes before serving. Enjoy!

Notes:

For a healthier version, you can bake the eggplant slices instead of frying them.

Nutrition value:

Calories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 8gCholesterol: 30mgSodium: 600mgPotassium: 500mgFiber: 8gSugar: 10gVitamin A: 500IUVitamin C: 10mgCalcium: 300mgIron: 2mg

Keywords:

Keyword Casserole, Eggplant Parmesan
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