Eggplant Casserole
An easy eggplant casserole made with sliced eggplants in marinara, baked with mozzarella and panko breadcrumbs.
Equipment
- Stainless Steel Skillet
- Rectangular Ceramic Baking Dish - 9x13
Ingredients
- 4 tablespoons olive oil plus more as needed for frying
- 2 long medium eggplants sliced into ½-inch rounds
- 1 medium yellow onion diced
- 1 large red bell pepper diced
- 3 cloves garlic minced
- 1 28-ounce can crushed tomatoes
- 1 tablespoon Italian seasoning
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 2 cups shredded mozzarella cheese
- ¼ cup panko breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Preheat the oven to 400°F.
- Heat a couple tablespoons of olive oil in a large nonstick skillet over medium-high heat. Working in batches, pan-fry the eggplant slices until golden and tender, about 3–4 minutes per side. Add more oil as needed between batches. Transfer the cooked eggplant to a paper towel–lined plate.
- In the same skillet, add more oil if needed and sauté the diced onion and bell pepper for 5–7 minutes until softened. Stir in the garlic and cook for 1 minute. Add the crushed tomatoes, Italian seasoning, salt and pepper. Simmer for 5 minutes, then remove from heat.
- In a 9x13-inch baking dish, spread a thin layer of the tomato sauce. Layer in half the eggplant, spoon over half of the sauce, and sprinkle with half the mozzarella. Repeat with remaining eggplant, sauce, and mozzarella.
- Sprinkle the Parmesan and panko evenly over the top.
- Bake uncovered for 25–30 minutes, or until bubbling and golden on top. Let rest for 10 minutes before serving. Garnish with parsley, if desired.
Notes
Let the casserole cool completely, then cover it tightly with foil or transfer leftovers to an airtight container. Store in the refrigerator for up to 4 days. For longer storage, you can freeze it after baking and cooling. Wrap well in foil and place in a freezer-safe container for up to 2 months. From the fridge, cover with foil and warm in a 350°F oven for 20–25 minutes. If you want the topping crispy again, uncover for the last 5 minutes. From frozen, thaw overnight in the refrigerator before reheating, then bake covered at 350°F for 30–35 minutes.
Nutrition
Serving: 2cupsCalories: 322kcalCarbohydrates: 26gProtein: 14gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 33mgSodium: 797mgPotassium: 889mgFiber: 9gSugar: 14gVitamin A: 1592IUVitamin C: 54mgCalcium: 314mgIron: 3mg
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