Classic Italian Eggplant with Parmesan Casserole
Eggplant parmesan casserole layers tender eggplant with rich tomato sauce and melted cheese for a hearty, comforting meal. It’s simple to make and perfect for a family-style dinner everyone will enjoy.
Servings 8 Servings
Calories 431kcal
Equipment
Ingredients
- 2 Pices Eggplants large, sliced into ½-inch disks
- 1 Pound Mozzarella Cheese shredded
- ½ Cup Parmigiano Reggiano grated
- 1 Tablespoon Italian Seasoning
- 1 Cup Olive Oil divided
- 3 Cups Marinara Sauce
- ¼ Cup Fresh Basil torn
- ½ teaspoon Ground Black Pepper
- 3 Tablespoons Salt divided
Instructions
- Gather and measure all ingredients, then preheat the oven to 325°Fahrenheit (162°Celsius) so everything is ready for layering and assembly.
- Salt the eggplant slices and press them for about an hour to draw out moisture, then rinse or wipe and pat them completely dry.
- Heat olive oil in a skillet and fry the eggplant slices until golden on both sides, then transfer to paper towels to drain excess oil.
- Layer marinara, fried eggplant, cheeses, basil, and seasonings in a baking dish, top with mozzarella, and bake 50–60 minutes before resting and serving.
Notes
- Slice the eggplant evenly so it cooks at the same rate and doesn’t turn mushy. A mandoline or sharp knife makes this step easy.
- Lightly salt the eggplant slices before cooking to draw out extra moisture. This also helps reduce any bitterness in the flavor.
- Use freshly grated mozzarella and Parmesan for the best taste. Pre-shredded cheese often has additives that affect melting.
- Let the casserole rest for a few minutes after baking. This helps the layers set, making it easier to slice and serve neatly.
Nutrition
Serving: 1Cup | Calories: 431kcal | Carbohydrates: 7g | Protein: 17g | Fat: 38g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 23g | Cholesterol: 41mg | Sodium: 3504mg | Potassium: 339mg | Fiber: 2g | Sugar: 4g | Vitamin A: 770IU | Vitamin C: 7mg | Calcium: 544mg | Iron: 1mg