Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 medium eggplants (about 3 1/2 lb), sliced into 1/2-inch rounds
- 2 tsp kosher salt (for draining eggplant)
- 1 cup all-purpose flour
- 3 large eggs + 1 tbsp water
- 2 cups Italian-style breadcrumbs
- 1/2 cup finely grated Parmesan (for breading) + 1/2 cup grated Parmesan (for layering)
- 1 tsp garlic powder, 1 tsp dried oregano, 1/2 tsp black pepper
- Olive oil spray (or 1/4 cup olive oil for brushing)
- 5 cups marinara sauce (40 oz)
- 4 cups shredded low-moisture mozzarella (about 16 oz)
- 1/4 cup chopped fresh basil (plus more for serving)
Do This
- 1. Salt eggplant 30 minutes; pat very dry.
- 2. Heat oven to 425°F; set up flour, egg wash, and breadcrumb-Parmesan station.
- 3. Bread eggplant; bake on oiled sheets 22–26 minutes, flipping halfway.
- 4. Lower oven to 375°F; spread marinara in a 9×13; layer eggplant, sauce, mozzarella, Parmesan, basil.
- 5. Bake covered 30 minutes, then uncovered 15 minutes until bubbly and browned.
- 6. Rest 10 minutes; slice and serve with extra basil and Parmesan.
Why You’ll Love This Recipe
- All the cozy flavor of eggplant Parmesan, but in an easy, scoopable casserole format.
- Baked (not fried) breaded eggplant gives you crisp edges without the stovetop mess.
- Layers of marinara, mozzarella, and Parmesan bake into a saucy, browned, bubbly top.
- Great for feeding a group, making ahead, and reheating like a dream.
Grocery List
- Produce: 3 medium eggplants, fresh basil
- Dairy: low-moisture mozzarella (shredded), Parmesan (grated/fine grated), eggs
- Pantry: marinara sauce, all-purpose flour, Italian-style breadcrumbs, kosher salt, black pepper, garlic powder, dried oregano, olive oil (or olive oil spray)
Full Ingredients
Eggplant
- 3 medium eggplants (about 3 1/2 lb total)
- 2 tsp kosher salt (for draining; do not skip)
Breading (Baked, Not Fried)
- 1 cup all-purpose flour
- 3 large eggs
- 1 tbsp water
- 2 cups Italian-style breadcrumbs
- 1/2 cup finely grated Parmesan (for mixing into breadcrumbs)
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp freshly ground black pepper
- Olive oil spray (generous) or 1/4 cup olive oil for brushing
Sauce, Cheese, and Assembly
- 5 cups marinara sauce (40 oz)
- 4 cups shredded low-moisture mozzarella (about 16 oz)
- 1/2 cup grated Parmesan (for layering and topping)
- 1/4 cup chopped fresh basil, plus more for serving
- 1 tbsp olive oil (to grease the baking dish)
- Optional: 1/4 tsp red pepper flakes (stir into marinara or sprinkle between layers)
Optional Roasted (Unbreaded) Eggplant Option
- Instead of breading, you can roast the slices:
- 3 tbsp olive oil (for tossing/brushing eggplant)
- 1/2 tsp kosher salt (in addition to the 2 tsp used for draining)
- 1/2 tsp black pepper
Step-by-Step Instructions
Step 1: Slice and salt the eggplant
Slice the eggplant into 1/2-inch rounds. Spread the slices in a single layer on paper towels or clean kitchen towels set over sheet pans. Sprinkle both sides evenly with 2 tsp kosher salt.
Let sit for 30 minutes to draw out moisture. You’ll see beads of water on the surface. Pat the slices very dry (this helps them bake up crisp and prevents a watery casserole).
Step 2: Prep the oven and breading station
Arrange racks in the upper and lower thirds of the oven. Preheat to 425°F. Line 2 rimmed baking sheets with parchment paper (or foil), then lightly coat with olive oil spray.
Set up three shallow bowls:
Bowl 1: flour. Bowl 2: whisked eggs + 1 tbsp water. Bowl 3: breadcrumbs mixed with 1/2 cup finely grated Parmesan, 1 tsp garlic powder, 1 tsp oregano, and 1/2 tsp black pepper.
Step 3: Bread and bake the eggplant (crisp, not fried)
Working with one slice at a time, coat eggplant in flour (shake off excess), dip in egg wash, then press into the breadcrumb mixture until well coated.
Place slices on the prepared baking sheets in a single layer with a little space between them. Spray the tops generously with olive oil spray (or lightly brush with olive oil for better browning).
Bake at 425°F for 22–26 minutes, flipping at 12 minutes, until the coating is crisp and golden in spots. (The eggplant will finish softening in the casserole.)
Step 4: Lower the oven and set up for layering
Reduce oven temperature to 375°F.
Lightly grease a 9×13-inch baking dish with 1 tbsp olive oil. Spread 1 cup marinara over the bottom (this prevents sticking and keeps the first layer saucy).
Step 5: Layer the casserole
Build the casserole in 3 layers (you may have a few extra eggplant rounds; tuck them in where they fit):
Layer 1: add about one-third of the baked eggplant in a slightly overlapping layer. Spoon on 1 1/3 cups marinara. Sprinkle with about 1 1/3 cups mozzarella, 2–3 tbsp grated Parmesan, and a pinch of chopped basil.
Layer 2: repeat with another third of the eggplant, 1 1/3 cups marinara, 1 1/3 cups mozzarella, 2–3 tbsp Parmesan, and basil.
Layer 3: finish with remaining eggplant, remaining marinara (about 1 1/3 cups), remaining mozzarella (about 1 1/3 cups), and the remaining grated Parmesan (aim to use the full 1/2 cup across the layers and topping). If using red pepper flakes, sprinkle them between layers or over the top.
Step 6: Bake until bubbly and browned
Cover the dish tightly with foil. Bake at 375°F for 30 minutes (this melts the cheese and heats everything through without over-browning).
Remove the foil and bake an additional 15 minutes, until the sauce is bubbling around the edges and the top has browned in spots.
For a deeper golden top, broil on High for 1–2 minutes (watch closely; it can go from perfect to scorched fast).
Step 7: Rest, slice, and serve
Let the casserole rest for 10 minutes before slicing. This helps the layers set so you get neat portions instead of a molten slide.
Top with a little more fresh basil and extra Parmesan. Serve hot with a simple green salad and crusty bread.
Pro Tips
- Dry eggplant well after salting. Moisture is the main cause of a watery casserole.
- Oil is your friend for browning. A generous coat of olive oil spray (or brushing) helps the baked breading crisp and turn golden.
- Use low-moisture mozzarella. Fresh mozzarella can release water and make the casserole soupy.
- Don’t over-sauce the layers. You want saucy, not submerged. Stick to the measured amounts for the best sliceable texture.
- Rest before cutting. Ten minutes makes a noticeable difference in how cleanly it serves.
Variations
- Roasted (unbreaded) eggplant: After salting and drying, brush slices with 3 tbsp olive oil, sprinkle with 1/2 tsp kosher salt and 1/2 tsp black pepper. Roast at 425°F for 25–30 minutes, flipping at 15 minutes. Then layer and bake the casserole exactly as written.
- Extra-herby: Stir 1 tsp dried Italian seasoning into the marinara and add 1/2 cup chopped fresh parsley along with the basil.
- Meaty: Add 12 oz cooked Italian sausage (crumbled) or 2 cups cooked ground beef between layers for a heartier bake.
Storage & Make-Ahead
Refrigerate: Cool completely, cover, and refrigerate for up to 4 days.
Reheat: Cover with foil and reheat at 350°F for 20–25 minutes (or until the center reaches 165°F). For a crisp top, uncover for the last 5 minutes.
Make-ahead (best method): Bake the eggplant slices up to 2 days ahead and refrigerate. Assemble the casserole up to 24 hours ahead, cover, and refrigerate. Bake at 375°F as directed, adding 10 minutes to the covered time if it’s going into the oven cold.
Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat covered at 350°F for 30–40 minutes, uncovering for the last 10 minutes to brown.
Nutrition (per serving)
Approximate, based on 8 servings: 430 calories, 24 g protein, 34 g carbohydrates, 22 g fat, 6 g fiber, 950 mg sodium.
