Baked Eggplant Parmesan Casserole
This comforting and filling casserole brings together rich tomato sauce, fried eggplant, and melted cheese, making it perfect for weeknight dinners or gatherings.
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.
Notes
Serve warm as a main or side. Pair with crusty bread or a simple green salad. Add fresh basil or olive oil on top for extra flavor.