Baked Eggplant Parmesan Casserole is a warm, simple dish that comforts and feeds a crowd.
- introduction – Baked Eggplant Parmesan Casserole
- why make Baked Eggplant Parmesan Casserole
- how to make Baked Eggplant Parmesan Casserole
- Ingredients : Baked Eggplant Parmesan Casserole
- Directions : Baked Eggplant Parmesan Casserole
- how to serve Baked Eggplant Parmesan Casserole
- how to store Baked Eggplant Parmesan Casserole
- tips to make Baked Eggplant Parmesan Casserole
- variation for Baked Eggplant Parmesan Casserole
- FAQs about Baked Eggplant Parmesan Casserole
introduction – Baked Eggplant Parmesan Casserole
This Baked Eggplant Parmesan Casserole brings rich tomato sauce, fried eggplant, and melted cheese together in one dish. It works for weeknight dinners or when guests come over.
If you want quick ideas to make cooking easier, check these quick and tasty cooking tips to speed up prep and save time.
why make Baked Eggplant Parmesan Casserole
This Baked Eggplant Parmesan Casserole is a go-to because it is:
- Comforting and filling for all ages.
- Easy to scale for small or large groups.
- Made with simple pantry ingredients you may already have.
You get a warm main or a hearty side with few steps and big flavor.
how to make Baked Eggplant Parmesan Casserole
To make this Baked Eggplant Parmesan Casserole, work in three parts: salt and prep the eggplant, make the tomato sauce, then fry and assemble. Take time to salt the eggplant so it stays firm and absorbs less oil.
For more meal ideas for special days and gatherings, see these seasonal recipe ideas to pair with this casserole.
Ingredients : Baked Eggplant Parmesan Casserole
- 2 large eggplants (approximately 1.5 lbs or 700g)
- 1.5 lbs (700g) pureed tomatoes, smooth or chunky
- 1 white onion
- A small bunch of fresh basil
- 8.8 oz (250g) mozzarella cheese, diced
- 3/4 cup (70g) freshly grated Parmesan cheese
- 1/2 tbsp olive oil
- Flour, for coating
- Around 1/2 cup (125ml) sunflower oil, for frying
- Salt and black pepper, to taste
Directions : Baked Eggplant Parmesan Casserole
- Prepare the Eggplant:
- Thinly slice eggplants and place in a colander.
- Lightly sprinkle with salt and let sit about 1 hour to draw out moisture.
- Make the Tomato Sauce:
- Finely chop onion and sauté in olive oil over medium heat until soft.
- Add pureed tomatoes and torn basil. Season with salt and pepper.
- Simmer 10–15 minutes, then set aside.
- Rinse and Fry the Eggplant:
- Rinse salted eggplant slices and pat dry.
- Dust each slice with flour and shake off excess.
- Fry slices a few seconds per side in sunflower oil until lightly golden.
- Drain on paper towels.
- Assemble the Casserole:
- Preheat oven to 350°F (180°C). Grease a baking dish and spread a bit of tomato sauce on the bottom.
- Layer: fried eggplant, sprinkle Parmesan, diced mozzarella, spoonfuls of tomato sauce, pinch of pepper.
- Repeat layers, reserving 1/3 of the sauce for the top.
- Final Layer and Bake:
- Spread remaining sauce on top. Sprinkle Parmesan and mozzarella.
- Cover loosely with foil. Bake 20 minutes covered, then 20 minutes uncovered until golden and bubbling.
- Let rest 5 minutes before serving.
how to serve Baked Eggplant Parmesan Casserole
Serve this Baked Eggplant Parmesan Casserole warm as a main or a side.
- Pair with crusty bread or a simple green salad.
- Add a squeeze of fresh basil or a drizzle of olive oil on top.
how to store Baked Eggplant Parmesan Casserole
- Cool the casserole to room temperature before storing.
- Keep in an airtight container in the fridge for up to 3 days.
- To freeze, wrap tightly and freeze up to 2 months; thaw in fridge before reheating.
tips to make Baked Eggplant Parmesan Casserole
- Salt eggplant well to remove bitterness and moisture for a firmer bite.
- Pat slices very dry to reduce oil absorption when frying.
- If you want less frying, brush slices with oil and bake until golden.
- For more ideas to feed a family or plan meals, see this family dinner inspiration page.
variation for Baked Eggplant Parmesan Casserole
- Make it vegetarian by using extra veggies like zucchini or mushrooms.
- Add cooked ground beef or sausage between layers for a meat version.
- Try a mix of cheeses: provolone, fontina, or pecorino for a different taste.
FAQs about Baked Eggplant Parmesan Casserole
Q: Can I skip frying the eggplant?
A: Yes. Brush slices with oil and bake until soft and golden, then proceed with assembly.
Q: How do I reheat leftovers of Baked Eggplant Parmesan Casserole?
A: Reheat in a 350°F (180°C) oven until hot and bubbly, about 15–20 minutes.
Q: What pan works best for this casserole and where can I buy one?
A: A 9×13-inch baking dish works well. Buy it here.
Q: Can I use canned tomatoes instead of pureed tomatoes?
A: Yes. Use crushed or whole canned tomatoes and break them down while cooking the sauce.
Q: Is this recipe freezer-friendly?
A: Yes. Cool, wrap tightly, and freeze up to 2 months. Thaw in fridge before baking.
Baked Eggplant Parmesan Casserole
Ingredients
For the Eggplant
- 2 large eggplants (approximately 1.5 lbs or 700g) Thinly sliced
- 1/2 tbsp olive oil
- 1/2 cup sunflower oil, for frying
- Salt and black pepper, to taste
- Flour, for coating
For the Sauce
- 1.5 lbs pureed tomatoes, smooth or chunky (700g)
- A small bunch fresh basil Torn
For the Assembly
- 8.8 oz mozzarella cheese, diced (250g)
- 3/4 cup freshly grated Parmesan cheese (70g)
Instructions
Prepare the Eggplant
- Thinly slice eggplants and place in a colander.
- Lightly sprinkle with salt and let sit about 1 hour to draw out moisture.
Make the Tomato Sauce
- Finely chop onion and sauté in olive oil over medium heat until soft.
- Add pureed tomatoes and torn basil. Season with salt and pepper.
- Simmer 10–15 minutes, then set aside.
Rinse and Fry the Eggplant
- Rinse salted eggplant slices and pat dry.
- Dust each slice with flour and shake off excess.
- Fry slices a few seconds per side in sunflower oil until lightly golden.
- Drain on paper towels.
Assemble the Casserole
- Preheat oven to 350°F (180°C). Grease a baking dish and spread a bit of tomato sauce on the bottom.
- Layer: fried eggplant, sprinkle Parmesan, diced mozzarella, spoonfuls of tomato sauce, pinch of pepper.
- Repeat layers, reserving 1/3 of the sauce for the top.
Final Layer and Bake
- Spread remaining sauce on top. Sprinkle Parmesan and mozzarella.
- Cover loosely with foil. Bake 20 minutes covered, then 20 minutes uncovered until golden and bubbling.
- Let rest 5 minutes before serving.
