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Eggplant Casserole with Mozzarella, Parmesan, and Toasted Breadcrumbs Recipe

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4 from 10 reviews

This flavorful Eggplant Casserole features tender roasted eggplant layered with savory marinara, toasted panko breadcrumbs, and a blend of mozzarella and Parmesan cheeses. Perfectly seasoned with Italian herbs, it’s baked to bubbly, golden perfection for a comforting vegetarian main dish or side.

  • Author: Lilya
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 8 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

Seasoning Mix

  • ¾ teaspoon oregano
  • ¾ teaspoon basil
  • ¾ teaspoon garlic powder
  • ¾ teaspoon parsley

Main Ingredients

  • 3 medium ripe eggplants (about 3 ½ lbs)
  • Salt and pepper, to taste
  • 3 tablespoons olive oil
  • 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

  1. Preheat Oven: Preheat your oven to 425° F to prepare for roasting the eggplant slices.
  2. Prepare Seasoning Mix: In a small bowl, combine oregano, basil, garlic powder, and parsley; set aside for later use.
  3. Slice Eggplant: Slice eggplants into ¼-inch thick slices. If slices are large, cut those from the wider part in half. Place the slices evenly on two lightly greased, light-colored baking sheets.
  4. Season Eggplant: Lightly drizzle olive oil over the slices, season with salt and pepper, then sprinkle the prepared seasoning mix. Toss gently by hand to coat all slices evenly, arranging them in a single layer with slight overlap if necessary.
  5. Roast Eggplant: Bake the eggplant in the preheated oven for 20 minutes until tender and cooked through. Remove and set aside. Reduce oven temperature to 375° F for the casserole assembly.
  6. Toast Breadcrumbs: Mix the panko breadcrumbs with melted butter. Toast the mixture over medium heat in a skillet, stirring continuously for 2-3 minutes until golden. Remove from heat and set aside.
  7. Layer Casserole - Base: Spread a thin layer of marinara sauce on the bottom of a 9 x 13-inch baking dish.
  8. Layer Eggplant and Cheese - First Half: Arrange half of the roasted eggplant slices over the sauce, overlapping slightly. Sprinkle half of the toasted breadcrumbs, then dollop half of the remaining marinara sauce on top. Sprinkle with half of the Parmesan cheese and half of the mozzarella cheese.
  9. Layer Eggplant and Cheese - Second Half: Add the remaining eggplant slices, followed by remaining marinara sauce, Parmesan, and mozzarella cheese.
  10. Bake Casserole Covered: Cover the baking dish and bake at 375° F for 18 minutes to melt the cheeses and meld flavors.
  11. Add Topping and Final Bake: Remove the cover, sprinkle the remaining toasted breadcrumbs evenly on top. Return the casserole to the oven and bake uncovered for up to 5 minutes, watching closely to prevent over-browning of the breadcrumbs. Remove from oven and serve warm.

Notes

  • Use medium to large ripe eggplants for best texture and flavor—approximately 3 ½ pounds total.
  • Slicing eggplants too thinly may cause them to shrivel during roasting.
  • Using light-colored baking sheets helps monitor browning while roasting.
  • Toasting the breadcrumbs enhances their flavor and crunch in the casserole topping.
  • Watch the final baking step carefully to avoid burning the breadcrumbs.

Find it online: https://familyhomemeals.com/eggplant-casserole-with-mozzarella-parmesan-and-toasted-breadcrumbs-recipe/