Eggplant Parmigiana Casserole
Eggplant Parmigiana casserole offers a hearty, cheesy, and savory dish with tender eggplant slices layered with tomato sauce and melted cheeses, perfect for family dinners or gatherings.
Ingredients
Instructions
- Salt eggplant slices and dip them in milk.
- Coat the eggplant slices in flour.
- Brush the coated slices with salad oil.
- Cook in a hot oven on a cookie sheet until golden.
- In a baking dish, layer eggplant slices, tomato sauce, and shredded mozzarella cheese.
- Sprinkle the top with grated Parmesan cheese.
- Bake at 350°F for 25 minutes.
Tips & Substitutions
For a lighter version, consider using whole wheat flour or gluten-free flour. You can substitute eggplant with zucchini or mushrooms for a different flavor. Ensure to let the salted eggplant sit for at least 30 minutes to draw out excess moisture and bitterness. If you have leftover tomato sauce, it can be used in this recipe, or try adding some Italian seasoned bread crumbs for extra crunch.
Serving Suggestions
This Eggplant Parmigiana Casserole is delicious served with a simple green salad or garlic bread for a complete meal. It also pairs beautifully with Fettuccine Al Fresco for a delightful Italian dinner. Consider garnishing with fresh basil or parsley for added flavor and presentation.
Storage & Reheating
To store leftovers, let the casserole cool completely, then cover tightly with plastic wrap or transfer to an airtight container. Refrigerate for up to 3 days. To reheat, preheat your oven to 350°F and bake for about 15-20 minutes until heated through, or microwave individual portions for quicker serving.
Nutrition & Diet Analysis (per serving)
Each serving of Eggplant Parmigiana Casserole contains roughly 885 calories, with 16g protein, 105g carbohydrates, and 45g fat. It is an excellent source of iron (48% of the Daily Value), calcium (45% of the Daily Value), and protein (33% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2575mg per serving (112% of the Daily Value).
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 a day in advance. Assemble it completely, cover it with plastic wrap, and refrigerate. When ready to bake, remove it from the refrigerator and bake as directed, adding a few extra minutes if it's cold from the fridge.
What can I use instead of Parmesan cheese?
If you don't have Parmesan cheese, Pecorino Romano or nutritional yeast are great alternatives. For a dairy-free option, use a store-bought vegan cheese substitute that melts well, or try blending cashews with nutritional yeast to create a cheese-like topping.
Can I freeze the Eggplant Parmigiana Casserole?
Yes, this casserole freezes well. Let it cool completely, then wrap tightly in aluminum foil or plastic wrap before placing it in the freezer. It can be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator and bake 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).