Eggplant Parmesan Casserole
Eggplant Parmesan Casserole is a hearty Italian-inspired dish featuring tender fried eggplant layered with tomato sauce and Parmesan cheese, perfect for family dinners and comfort food lovers.
Ingredients
Instructions
- Peel the eggplant and slice it thinly.
- Dip the eggplant slices in beaten eggs, then coat with Italian seasoned bread crumbs.
- In a large skillet, fry the breaded eggplant slices until tender and golden brown. Drain on paper towels.
- Layer the fried eggplant, grated cheese, and tomato sauce in a 2-quart casserole dish, alternating layers.
- Bake at 350°F until bubbling hot, about 30 minutes.
Tips & Substitutions
For a lighter version, you can bake the breaded eggplant slices instead of frying them. Simply preheat the oven to 400°F and bake until golden. If you prefer a different flavor, try using mozzarella or a blend of cheeses instead of Parmesan. To add extra flavor, consider seasoning the tomato sauce with garlic and herbs. This dish is a great way to use up any leftover bread crumbs.
Serving Suggestions
This Eggplant Parmesan Casserole pairs beautifully with a fresh side salad or some crusty Casserole Bread(Italy) for a complete meal. For a heartier option, serve it alongside Pasta Florentina. Garnish with fresh basil or parsley for added color and flavor. This dish is perfect for family gatherings or as a satisfying vegetarian main course.
Storage & Reheating
To store leftovers, allow the casserole to cool completely before covering it tightly with plastic wrap or aluminum foil. It can be kept in the refrigerator for up to 3 days. To reheat, place the casserole in a preheated oven at 350°F for about 20-25 minutes, or until heated through. You can also microwave individual portions for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Eggplant Parmesan Casserole contains roughly 203 calories, with 4g protein, 17g carbohydrates, and 13g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can prepare the casserole ahead of time and store it in the refrigerator for up to 24 hours before baking. Just cover it tightly with plastic wrap. When ready to bake, remove the wrap and bake as directed, adding a few extra minutes if it's still cold from the fridge.
What can I substitute for eggplant?
If you're not a fan of eggplant, zucchini or yellow squash can be excellent substitutes in this casserole. Slice them thinly and prepare them in the same way. Keep in mind that cooking times may vary slightly, so adjust as needed.
Can I freeze leftovers?
Yes, this casserole freezes well. To freeze, make sure it has cooled completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 2 months. To reheat, thaw in the refrigerator overnight and bake at 350°F until heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).