Eggplant Parmesan Casserole Recipe

Name: Eggplant Parmesan Casserole
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Ingredients: 2 large eggplants; 2 tablespoons olive oil; 1 pinch salt, or as needed; 1 tablespoon olive oil; 2 cloves garlic, sliced; 0.5 teaspoon red pepper flakes; 3 cups prepared marinara sauce; 0.5 cup water, plus more as needed; 0.75 cup ricotta cheese; 0.5 cup grated Parmesan cheese; 0.25 cup shredded pepperjack cheese; salt and freshly ground black pepper to taste; 0.75 cup dry bread crumbs; 0.5 cup grated Parmesan cheese; 2 tablespoons olive oil

Cook Time: 65 minutes

Ingredients

2 large eggplants
2 tablespoons olive oil
1 pinch salt, or as needed
1 tablespoon olive oil
2 cloves garlic, sliced
teaspoon red pepper flakes
3 cups prepared marinara sauce
cup water, plus more as needed
cup ricotta cheese
cup grated Parmesan cheese
cup shredded pepperjack cheese
Salt and freshly ground black pepper to taste
cup dry bread crumbs

Directions

Preheat the oven to 375F (190C).
Cut 5 crosswise slices from the center area of each eggplant, about -inch thick, to make a total of 10 slices. Peel and dice the remaining pieces of eggplant.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until the oil is very hot. Sprinkle the eggplant slices lightly with a pinch of salt, then cook in batches in the hot skillet until slightly softened, about 3 minutes per side. Set the eggplant slices aside on paper towels.
In the same skillet, heat 1 tablespoon of olive oil and cook the garlic for about 10 seconds. Add the diced eggplant, season with a pinch of salt and red pepper flakes, and saut until the eggplant is softened, about 5 minutes.
Pour in the marinara sauce and water, then turn the heat to medium-low. Cook until the eggplant is tender, about 15 minutes, stirring occasionally. If the sauce becomes too thick, add a little more water.
In a separate bowl, combine the ricotta cheese, cup Parmesan cheese, pepperjack cheese, a pinch of salt, and black pepper. Mix thoroughly.
Spread about 2 tablespoons of the cheese mixture over each eggplant slice. Fold the eggplant slices in half to enclose the cheese mixture.
Spread about half of the marinara sauce into an 8x8-inch baking dish. Lay the folded eggplant slices in a single layer into the dish. Top with the remaining sauce.
In a small bowl, combine the bread crumbs, cup Parmesan cheese, and 2 tablespoons olive oil. Mix well, then spread the breadcrumb mixture evenly over the eggplant casserole.
Bake in the preheated oven until the casserole is bubbling and the breadcrumbs are browned, about 35 to 40 minutes.

Nutrition Facts (per serving)

Calories: 397
Fat: 21g (27% Daily Value)
Saturated Fat: 6g (30% Daily Value)
Cholesterol: 20mg (7% Daily Value)
Sodium: 906mg (39% Daily Value)
Total Carbohydrate: 41g (15% Daily Value)
Dietary Fiber: 12g (41% Daily Value)
Total Sugars: 17g
Protein: 13g (25% Daily Value)
Vitamin C: 8mg (9% Daily Value)
Calcium: 253mg (19% Daily Value)
Iron: 2mg (13% Daily Value)
Potassium: 970mg (21% Daily Value)

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrient information may not be available for all ingredients.

Eggplant Parmesan Casserole

History of Eggplant Parmesan

Eggplant Parmesan, or "Melanzane alla Parmigiana," is a beloved dish that traces its roots back to southern Italy, particularly the regions of Sicily and Campania. Its origins are often debated, with some food historians claiming that it was inspired by ancient Arabic recipes that included fried eggplant. The dish evolved in Italy as eggplant became widely cultivated, eventually being layered with rich tomato sauce, cheese, and herbs. Over time, the recipe spread to various parts of the world, particularly in the United States, where it has become a staple in Italian-American cuisine.

Regional Variations

The preparation of Eggplant Parmesan can vary greatly depending on the region. In southern Italy, the dish often includes fried eggplant slices, while northern regions may use a baked method to reduce the amount of oil. Some versions incorporate meat, such as ground beef or sausage, adding a hearty dimension to the dish. In addition, cheese types may varywhile Parmesan is the classic choice, some recipes call for mozzarella, ricotta, or provolone, depending on regional preferences.

Distinguishing Features

Compared to other similar dishes, such as lasagna or eggplant rollatini, Eggplant Parmesan stands out due to its simplicity and ease of preparation. While lasagna uses pasta as a base, Eggplant Parmesan uses fried or baked eggplant slices as the main component. Unlike eggplant rollatini, where eggplant slices are stuffed, this casserole version layers the eggplant with cheese and sauce for a heartier, baked version of the classic dish. The bread crumb topping also gives it a delightful crunch that is not found in other variations.

Where It Is Typically Served

Eggplant Parmesan Casserole is commonly served in Italian-American households, especially during family gatherings or festive occasions like Christmas or Easter. It is often paired with a simple salad and crusty bread, creating a comforting and filling meal. In many Italian restaurants, the casserole version of eggplant Parmesan is a popular alternative to the traditional fried version, providing a lighter yet still flavorful option. It also serves as an excellent meatless dish for vegetarians or those observing Lent.

Interesting Facts

1. In some regions of Italy, Eggplant Parmesan is not just a dish but a symbol of comfort and tradition. It is so iconic that it has been featured in numerous films and television shows, often representing the essence of Italian home-cooked meals.

2. Eggplants were not originally native to Italy; they were introduced to Europe by the Moors during their conquest of Spain in the 8th century. The fruit gradually became an essential ingredient in Mediterranean cuisine.

3. While traditional recipes call for frying the eggplant, the casserole version, as seen in this recipe, is a healthier alternative, reducing the amount of oil and offering a lighter take on the dish without sacrificing flavor.

4. Eggplant is packed with nutrients, including fiber, antioxidants, and essential vitamins, making this dish not only delicious but also a healthy choice for those looking to add more plant-based meals to their diet.

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FAQ about Eggplant Parmesan Casserole Recipe

Store leftover Eggplant Parmesan Casserole in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply place it in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave individual servings for faster reheating.

Yes, you can freeze the casserole. Wrap it tightly in plastic wrap and aluminum foil or place it in an airtight freezer-safe container. It will keep for up to 2-3 months. When ready to eat, thaw in the refrigerator overnight and bake in the oven at 350°F (175°C) until heated through, which might take a little longer than usual.

Yes, you can assemble the casserole a day ahead. Prepare the casserole up to the point of baking, cover it tightly with plastic wrap or foil, and store it in the refrigerator. When you're ready to bake, preheat the oven and bake as directed. It may need a few extra minutes if cold from the fridge.

Absolutely! You can substitute the ricotta, Parmesan, and pepperjack cheeses with your favorite varieties. For example, mozzarella or a blend of Italian cheeses works well. If you prefer a dairy-free option, you can use plant-based cheese substitutes.

Yes, grilling the eggplant is a great alternative to frying. It adds a nice smoky flavor and reduces the amount of oil absorbed by the eggplant. Simply slice the eggplant, season it with olive oil, salt, and pepper, and grill for 3-4 minutes per side until softened and charred.

A ripe eggplant should feel firm but slightly yielding when pressed. The skin should be smooth and shiny, with no wrinkles or discoloration. Avoid eggplants that are overly soft or have large dark spots. If you're unsure, you can test by gently pressing on the skin—if it leaves an imprint, the eggplant might be overripe.

Yes, you can omit the breadcrumbs if you prefer. For a lighter version, you could use crushed nuts (like almonds or walnuts), gluten-free breadcrumbs, or even a sprinkle of additional Parmesan cheese for the topping.

Yes, you can swap out marinara sauce for any tomato-based sauce you like. A homemade or store-bought pesto or a white sauce could also work for a unique twist on this casserole. Just ensure that the sauce complements the other ingredients in flavor.

This dish pairs beautifully with a side of pasta, garlic bread, or a fresh green salad. You can also serve it with roasted vegetables for a well-rounded meal.

Yes, you can make this dish gluten-free by using gluten-free breadcrumbs or by replacing the breadcrumbs entirely with crushed gluten-free crackers or ground nuts. Be sure to check the marinara sauce ingredients as well to ensure it’s gluten-free.

Comments

Frank Moore

01/13/2023 05:44:41 PM

I omitted the ricotta and instead of cooking the cubed eggplant separately, I sautéed it with ground beef and spaghetti sauce in the same pan. I used 2 large eggplants, sliced 6 pieces out of each, and cubed the remaining pieces. I enhanced the sauce with fresh basil, Italian seasoning, and oregano. Inside the casserole, I incorporated 1 1/2 cups of Parmesan cheese, and I mixed another 1 1/2 cups with panko breadcrumbs for the topping. The dish was baked in a 9x13 pan.

Adam Carter

09/21/2022 11:53:46 AM

I absolutely love this recipe just the way it is, especially when paired with a homemade Marinara sauce or a high-quality brand. When trying out a new recipe, I always make it as instructed before adding my own personal touch. My entire family adored this dish, including my meat-and-potatoes husband and my vegetarian father. I've tweaked the recipe slightly by using 3 eggplants, 5 cups of Marinara sauce, doubling the cheese filling, and keeping the bread crumbs amount the same for a lighter topping. I opt for a gluten-free plain variety to cater to dietary preferences. As this dish has become a household favorite, I decided to grill the eggplant instead of frying it to reduce oil absorption. I seasoned it with oregano, basil, and garlic, and the family didn't even notice the change. I also use freshly grated Aged Parmesan for a farm-to-table taste with fewer preservatives. This recipe has truly become a staple in our home!

Janet Wilson

08/13/2023 04:14:47 PM

I absolutely adored the idea behind this recipe - transforming it into a healthier version while retaining its crispy texture. I decided to peel both eggplants entirely, sprayed the slices with cooking spray, and baked them all together in a 425-degree oven to streamline the process. I opted for a jar of Rao marinara sauce and enhanced it with cremini mushrooms and a diced onion. For the filling, I combined ricotta, mozzarella, parmesan, an egg, and a hint of nutmeg. The end result was nothing short of spectacular! The abundance of eggplant in this dish truly won me over!

Rebecca Edwards

12/15/2023 07:03:14 AM

I decided to bread the eggplant and bake it at 400°F for 25 minutes before layering it instead of dicing and mixing it in the pan. The recipe stayed true to the original with the same ingredients, but I added some roasted garlic, freshly wilted spinach, and thinly sliced Brussels sprouts for extra nutrition. This was an easy way to sneak in some veggies for the kids!

Brian Miller

01/20/2024 04:42:19 PM

I followed the recipe with only a couple of modifications: I included finely chopped fresh basil leaves (around 15) in the cheese mixture and added chopped artichoke hearts on top. I used 8 oz of artichoke hearts, evenly spread over the cheese mixture. I was worried that the breadcrumb topping might be too much, but it turned out to be just right - absolutely delicious! Thanks to Chef John for the fantastic recipe!

Elizabeth Torres

03/09/2024 02:50:15 PM

Absolutely scrumptious! I combined half of the leftover Albondigas turkey meatball sauce by Chef John with half of the tomato basil Classico sauce. I swapped bread crumbs with ground flax seeds and opted for fresh Parmesan cheese. Right before baking was done, I added a generous sprinkle of mozzarella on top. This dish was a definite winner — an eggplant dinner delight! I wish I could give it 6 stars. Bon appétit!

Helen Hill

07/16/2023 02:56:19 PM

Great recipe! I loved how the traditional breading was not missed on the eggplant slices, which were lightly sautéed in oil. I ended up using more oil because the eggplant absorbed it. I also preferred laying the eggplant flat and spreading cheese over it before topping it with sauce. I used fewer breadcrumbs on top and it turned out to be a very flavorful meatless casserole!

Nathan Miller

05/13/2023 10:16:23 AM

I absolutely adore this recipe and have followed it to the letter multiple times. However, today I decided to get creative and made a fusion dish combining eggplant parm and chiles rellenos. I roasted, peeled, and sliced two poblano chiles, then stuffed them inside the eggplant with the cheeses. I opted for individual casseroles instead of one large dish, and they were ready in just 25 minutes. This recipe is fantastic as is, and it proved to be a delicious hybrid twist as well!

Victoria Thompson

04/27/2023 04:58:20 PM

We absolutely adored this recipe and I have made it twice already. I made a few alterations by layering two slices of eggplant with the filling in between instead of using the taco technique. I also incorporated fresh spinach into the cheese mixture. The result was simply amazing!

Emily Wilson

08/27/2024 07:19:58 PM

Great success! I only had small Japanese eggplants, so I didn't fold them, but instead stacked them. The breadcrumb topping is amazing - I will definitely use it in other dishes as well!

Victoria Smith

04/19/2025 05:43:22 PM

The eggplant was really delicious, but the bread was burnt. Still, I really enjoyed the eggplant dish.

Brandon Gonzalez

11/27/2022 05:52:21 AM

I absolutely adore eggplant parmigiana, and while this dish isn't quite the same, it's a close contender. My husband often picks up two lovely eggplants from the store so I can whip it up for him. This recipe is straightforward to follow, requiring just a few steps to prepare the eggplant, sauce, and filling. Simply follow the instructions as written, and voila, dinner is served!

William Robinson

12/12/2023 02:22:26 AM

I have just prepared this dish and am currently assembling it, but I won't be cooking it until tomorrow. I have already given it a 5-star rating even before tasting it, simply because every recipe from Chef John that I've tried has been truly amazing. Instead of Pepper Jack cheese, I used an Italian cheese blend. I hope it still turns out with a nice crispy topping. The flavors are absolutely outstanding. Wow, this recipe is not only delicious but also a definite winner.

Lisa Thomas

07/10/2023 11:28:26 PM

I used to not enjoy eggplant, but after making this recipe for my husband, I am now a huge fan! This dish has completely changed my perspective on eggplant. I can't get enough of it now and have been sharing the recipe with all my friends. It is absolutely delicious!

Joshua Lewis

09/19/2024 08:08:14 PM

This recipe is incredibly simple and has a lot fewer calories compared to traditional eggplant parm. It's not as heavy, which I appreciate. However, I'm puzzled by the decision not to peel the eggplant. Personally, I find the skin to be bitter and tough. To enhance the flavor, I decided to add 3 hot Italian sausages with the casings removed, crumbled, and browned into the tomato sauce. Overall, this dish is definitely a keeper.

Lisa Evans

01/29/2023 03:45:32 AM

I absolutely loved this recipe - it was much simpler than the traditional Eggplant Parmesan I usually make. The breadcrumb and Panko topping came out perfectly, and I even used eggplants from our garden, although they were a bit smaller than I would have liked. However, they still worked well for rolling up. The addition of chopped eggplant in the sauce made the dish even more satisfying. This might just become my new favorite way to prepare Eggplant Parmesan. I served it alongside pasta and bread.

Linda Jackson

01/20/2023 01:58:47 AM

I typically don't stick to a recipe exactly as written, but this time I did, and it was fantastic! The instructions were straightforward, and the dish was full of delicious flavors. Big thanks to Chef John!

Mark Jones

10/15/2023 09:52:13 AM

This dish was absolutely delightful! I usually don't use eggplant in my cooking, so I was a bit hesitant about how it would taste – but my worries were unfounded! The entire family loved it, and now it's become a staple in our household. It did take me longer to prepare than the recipe indicated, but every extra minute was worthwhile. Huge thanks to Chef John for this fantastic recipe!

Anna Evans

06/02/2023 01:17:23 AM

I tried this recipe and it was fantastic! I used small white eggplants from my garden and whatever cheese I had in the fridge. I cooked the sauce for a little longer since I had children eating with me and skipped the red pepper... we thoroughly enjoyed it! Thanks for providing another delicious twist to a classic dish!

Cook Time: 10 minutes