Baked Italian eggplant parmesan casserole with layers of breaded eggplant, tomato sauce, melted cheeses, and fresh basil garnish.
Dinner Ideas

Italian Eggplant Parmesan Casserole

Prep25 minCook45 minRest / wait10 minTotal80 min

Original recipe: 4 servings · Easy

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Ingredients

  • 2 each

    sliced into 1/2 inch rounds

  • 1 tablespoon · ≈ 15 ml

    for salting eggplant

  • 1 cup · ≈ 120 g
  • 3 each

    beaten

  • 1½ cups · ≈ 150 g
  • ¼ cup · ≈ 60 ml
  • 3 cups · ≈ 720 ml
  • 2 cups · ≈ 200 g

    shredded

  • ¾ cup · ≈ 75 g

    grated

  • ¼ cup · ≈ 15 g

    chopped

Ingredient quantities adjust from the original 4 servings. Instructions and cooking times stay unchanged.

Measurement guide

tbsp = tablespoon · tsp = teaspoon. Use measuring spoons, not table cutlery. Metric equivalents are estimates. ¾ = three quarters; ½ = one half; ¼ = one quarter.

Directions

  1. Prepare Eggplant

    Arrange the sliced eggplant in a colander and sprinkle both sides with 1 tablespoon salt. Let them rest for 20 minutes to draw out moisture and reduce bitterness. Afterwards, rinse each slice under cold water and pat dry thoroughly with paper towels to remove excess moisture and salt.

  2. Bread the Eggplant Slices

    Set up three shallow bowls: one with 1 cup flour, second with beaten 3 eggs, third with 1 1/2 cups Italian seasoned breadcrumbs. Dip each eggplant slice first into the flour, coating evenly, then into the beaten eggs, and finally into the breadcrumbs. Ensure each slice is well coated in breadcrumbs. Place the breaded slices on a plate or wire rack.

  3. Bake Eggplant Slices

    Preheat oven to 400°F (200°C). Place breaded eggplant slices on a large baking sheet in a single layer. Drizzle or brush the 1/4 cup olive oil evenly over the slices to help them crisp up while baking. Bake for about 20 minutes, turning slices halfway through, until golden brown and crispy on the edges. Remove from oven and set aside.

  4. Assemble the Casserole

    In a 9x13 inch baking dish, spread 1/2 cup of tomato sauce evenly across the bottom. Arrange a layer of baked eggplant slices over the sauce. Spoon about 1 cup of tomato sauce over the eggplant layer, then sprinkle with 2/3 cup shredded mozzarella, 1/4 cup grated parmesan, and 2 tablespoons chopped fresh basil. Repeat layering with remaining eggplant, sauce, cheeses, and basil, finishing with a cheese and basil layer on top.

  5. Bake and Rest

    Reduce oven temperature to 375°F (190°C). Cover the casserole loosely with foil and bake for 25 minutes. Then remove foil and bake another 10 minutes until cheese is bubbly and golden. Remove casserole from oven and let rest 10 minutes before serving. This resting time helps the casserole set for easier slicing.

Italian eggplant parmesan casserole is a comforting dish that showcases tender breaded eggplant slices layered with tomato sauce and cheeses. Unlike grilled or stir-fried vegetable dishes, this baked casserole offers a rich and hearty texture that fills the plate and warms the soul.

This recipe makes it simple for beginner and intermediate home cooks to prepare an impressive vegetarian dinner. The breaded eggplant bakes nicely to a crisp exterior while absorbing flavors, and the combination of parmesan and mozzarella cheese creates a deliciously melty topping.

Perfect for a family dinner, this casserole comes together with straightforward steps and common ingredients. It’s an ideal way to enjoy eggplant with Italian flavors, featuring basil for fresh aroma and a tomato sauce that complements each layer.

How to Make Italian Eggplant Parmesan Casserole

  1. Prepare Eggplant: Arrange the sliced eggplant in a colander and sprinkle both sides with 1 tablespoon salt. Let them rest for 20 minutes to draw out moisture and reduce bitterness.
  2. Bread the Eggplant Slices: Set up three shallow bowls: one with 1 cup flour, second with beaten 3 eggs, third with 1 1/2 cups Italian seasoned breadcrumbs. Dip each eggplant slice first into the flour, coating evenly, then into the beaten eggs, and finally into the breadcrumbs.
  3. Bake Eggplant Slices: Preheat oven to 400°F (200°C). Place breaded eggplant slices on a large baking sheet in a single layer.
  4. Assemble the Casserole: In a 9×13 inch baking dish, spread 1/2 cup of tomato sauce evenly across the bottom. Arrange a layer of baked eggplant slices over the sauce.
  5. Bake and Rest: Reduce oven temperature to 375°F (190°C). Cover the casserole loosely with foil and bake for 25 minutes.

Equipment

  • Oven
  • Large baking sheet
  • Mixing bowls
  • Shallow bowls or plates for breading
  • 9×13 inch baking dish
  • Tongs or spatula
  • Wire rack (optional)

Metric measurements

For the original 4 servings. This reference table stays fixed when you change the portions above.

Ingredient US amount Metric equivalent
large eggplantsliced into 1/2 inch rounds 2 each 2 each
saltfor salting eggplant 1 tablespoon 15 ml
all-purpose flour 1 cup 120 g
large eggsbeaten 3 each 3 each
Italian seasoned breadcrumbs 1½ cups 150 g
olive oil ¼ cup 60 ml
tomato sauce 3 cups 720 ml
mozzarella cheeseshredded 2 cups 200 g
parmesan cheesegrated ¾ cup 75 g
fresh basil leaveschopped ¼ cup 15 g

Cooking tips

  • Salting the eggplant slices and letting them rest removes bitterness and excess moisture for better texture.
  • Using olive oil to drizzle on breaded eggplant before baking helps them get crispy without frying.
  • Cover the casserole during baking to prevent the cheese from browning too quickly while allowing thorough cooking.
  • Letting the casserole rest after baking helps the layers meld together and makes serving cleaner.

Substitutions

  • You can replace Italian seasoned breadcrumbs with panko breadcrumbs mixed with dried Italian herbs for a lighter texture.
  • Mozzarella cheese can be swapped with provolone or fontina for a slightly different melty cheese flavor, noting potential allergen considerations.

Storage and reheating

Store leftover Italian eggplant parmesan casserole covered in the refrigerator for up to 3 days. Reheat individual portions in a microwave or oven at 350°F (175°C) until warmed through, about 15-20 minutes. Avoid leaving the casserole at room temperature for more than 2 hours to maintain food safety.

Allergen notes

Potential allergens include eggs, milk, gluten. Check all labels and substitutions; this is not an exhaustive allergen assessment.

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