Description
This Eggplant Casserole is a comforting baked dish that layers tender, roasted eggplant slices with savory marinara sauce, melted mozzarella, and Parmesan cheese, all topped with crispy toasted panko breadcrumbs. Perfectly seasoned with Italian herbs and garlic powder, this casserole offers a rich, cheesy, and hearty vegetarian meal ideal for family dinners or special occasions.
Ingredients
Scale
Seasoning Mix
- ¾ teaspoon oregano
- ¾ teaspoon basil
- ¾ teaspoon garlic powder
- ¾ teaspoon parsley
Eggplant and Preparation
- 3 medium ripe eggplants (about 3 1/2 lbs)
- Salt and pepper, to taste
- 3 tablespoons olive oil
Casserole Components
- 1 cup panko breadcrumbs
- 2 tablespoons salted butter, melted
- ½ cup grated Parmesan cheese, divided
- 2 ½ cups shredded mozzarella cheese, divided
- 24 oz. marinara sauce, divided
Instructions
- Preheat and prepare seasoning: Preheat your oven to 425° F. In a small bowl, combine oregano, basil, garlic powder, and parsley. Set this seasoning mix aside while you prepare the other ingredients.
- Slice the eggplant: Cut the eggplants into ¼-inch thick slices. If slices from the wider parts are very large, cut them in half to ensure more even cooking. Lay the slices in a single layer on two lightly greased, light-colored baking sheets.
- Season the eggplant: Drizzle the olive oil over the eggplant slices. Season them with salt, pepper, and the prepared herb mixture. Toss gently with your hands to coat the slices evenly without overcrowding, allowing slight overlaps if necessary.
- Roast the eggplant: Place the baking sheets in the oven and bake for 20 minutes, or until the eggplant reaches your desired tenderness. Once done, set aside and reduce oven temperature to 375° F in preparation for assembling the casserole.
- Toast the breadcrumbs: Mix the melted butter with the panko breadcrumbs in a bowl. Transfer this mixture to a medium skillet set over medium heat. Toast the breadcrumbs for 2-3 minutes, stirring continuously until golden brown. Remove from heat and set aside.
- Assemble the casserole base: Spread a light layer of marinara sauce evenly over the bottom of a 9×13-inch baking dish.
- Layer the casserole: Arrange half of the roasted eggplant slices over the marinara sauce. Sprinkle half of the toasted breadcrumbs evenly on top. Dollop half of the remaining marinara sauce over the breadcrumbs, then sprinkle with half of the Parmesan and half of the mozzarella cheese.
- Add second layer: Repeat the layering process with the remaining eggplant, marinara sauce, Parmesan, and mozzarella cheese.
- Bake covered: Cover the baking dish with foil or a lid and bake for 18 minutes at 375° F.
- Finish with breadcrumbs and bake uncovered: Remove the cover, sprinkle the remaining toasted breadcrumbs evenly on top, and return the casserole to the oven. Bake uncovered for up to 5 more minutes, watching carefully to avoid over-browning the breadcrumbs. Remove from oven and serve warm.
Notes
- For the best flavor and texture, use ripe but firm eggplants about 3 ½ pounds total.
- If eggplant slices are too thin, they may shrivel excessively during roasting.
- Using light-colored baking sheets helps prevent the eggplant from browning too quickly.
- Adjust seasoning according to your taste preferences.
- Ensure you watch the casserole closely during the final bake to prevent breadcrumbs from burning.
- Prep Time: 15 minutes
- Cook Time: 43 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Keywords: eggplant casserole, baked eggplant, vegetarian casserole, Italian recipe, roasted eggplant, baked vegetarian dish, cheesy casserole
