Best 2 Eggplant Parmesan Casserole Recipes

Embark on a delightful culinary journey with our Eggplant Parmesan Casserole, a harmonious blend of flavors and textures that will tantalize your taste buds. Savor the tender, juicy eggplant slices, perfectly browned and layered with a rich and flavorful tomato sauce, melted cheese, and a crispy breadcrumb topping. This delectable casserole is a symphony of Italian flavors, sure to be a hit at any gathering.

In this article, we present a collection of Eggplant Parmesan Casserole recipes that cater to various dietary preferences and culinary skills. Our classic Eggplant Parmesan Casserole recipe embodies the traditional flavors of this beloved dish, while our vegetarian version offers a delicious plant-based alternative. For those seeking a lighter option, our Air Fryer Eggplant Parmesan Casserole provides a crispy and flavorful experience with reduced oil.

Additionally, we explore the versatility of this dish with our One-Pot Eggplant Parmesan Casserole, a convenient and easy-to-clean option, and our Eggplant Parmesan Casserole with Zucchini, a delightful combination of vegetables. Each recipe is carefully crafted to ensure a perfect balance of flavors and textures, making them ideal for weeknight dinners, potlucks, or special occasions.

Check out the recipes below so you can choose the best recipe for yourself!

CHEESY EGGPLANT PARMESAN CASSEROLE

Cheesy Eggplant Parmesan Casserole image

My mom would make this when I was young, and it was always a favorite. Serve with a crisp green salad and garlic bread.

Provided by lyndalou

Categories Main Dish Recipes Vegetable Main Dish Recipes Eggplant Parmesan Recipes

Time 1h20m

Yield 6

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil for brushing, or as needed
2 eggplant, cut into 1/2-inch thick slices
1 tablespoon olive oil
1 onion, chopped
¼ pound mushrooms, sliced
3 cloves garlic, minced
1 (15 ounce) can tomato sauce
¾ teaspoon dried basil
¾ teaspoon dried oregano
salt and ground black pepper to taste
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Brush about 2 tablespoons olive oil onto eggplant slices; arrange in a single layer in a shallow baking dish.
Bake in the preheated oven until eggplant is tender and browned, 20 to 25 minutes. Remove eggplant from oven and reduce temperature to 350 degrees F (175 degrees C).
Heat 1 tablespoon olive oil in a large skillet or frying pan over medium heat; cook and stir onion, mushrooms, and garlic until onion is softened, 5 to 10 minutes. Add tomato sauce, basil, and oregano; bring to a boil. Reduce heat and simmer until sauce is slightly reduced, about 10 minutes; season with salt and pepper.
Arrange about 1/2 the eggplant slices in a 2-quart casserole dish; top with 1/2 the sauce, 1/2 the mozzarella cheese, and 1/2 the Parmesan cheese. Repeat layering with the remaining ingredients.
Bake in the preheated oven until hot and bubbling, about 25 minutes. Cool for about 5 minutes before serving.

Nutrition Facts : Calories 267.2 calories, Carbohydrate 20.3 g, Cholesterol 30 mg, Fat 15.3 g, Fiber 8.1 g, Protein 15.6 g, SaturatedFat 6 g, Sodium 734.3 mg, Sugar 9.5 g

EGGPLANT PARMESAN CASSEROLE

Eggplant Parmesan Casserole image

I really like this recipe. It's a lot easier and fewer calories than traditional fried eggplant Parmesan.

Provided by Chef John

Categories World Cuisine Recipes European Italian

Time 1h20m

Yield 6

Number Of Ingredients 15

Ingredients

2 large eggplants
2 tablespoons olive oil
1 pinch salt, or as needed
1 tablespoon olive oil
2 cloves garlic, sliced
½ teaspoon red pepper flakes
3 cups prepared marinara sauce
½ cup water, plus more as needed
¾ cup ricotta cheese
½ cup grated Parmesan cheese
¼ cup shredded pepperjack cheese
salt and freshly ground black pepper to taste
¾ cup dry bread crumbs
½ cup grated Parmesan cheese
2 tablespoons olive oil

Steps:

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

Nutrition Facts : Calories 397.4 calories, Carbohydrate 41.1 g, Cholesterol 20.1 mg, Fat 21.4 g, Fiber 11.6 g, Protein 12.7 g, SaturatedFat 6 g, Sodium 905.9 mg, Sugar 17.3 g

Tips:

Choose fresh, firm eggplants for the best flavor and texture.
Preheat your oven to the correct temperature before cooking the eggplant to ensure even cooking.
Slice the eggplant evenly so that it cooks evenly.
Generously salt the eggplant slices and let them rest for 30 minutes to draw out the moisture. This will help to prevent the eggplant from becoming soggy.
Rinse the eggplant slices thoroughly after salting to remove the excess salt.
Use a nonstick skillet to cook the eggplant slices to prevent them from sticking.
Cook the eggplant slices in batches to avoid overcrowding the skillet.
Use a good quality marinara sauce for the best flavor.
Layer the eggplant slices, marinara sauce, and cheese in a baking dish until all of the ingredients are used up.
Bake the eggplant parmesan casserole until the cheese is melted and bubbly.

Conclusion:

Eggplant parmesan casserole is an Italian-American classic that is both delicious and easy to make. With its crispy eggplant slices, flavorful marinara sauce, and melted cheese, this casserole is sure to be a hit with everyone who tries it. Whether you're serving it as a main course or a side dish, this casserole is sure to impress. So next time you're looking for a delicious and satisfying meal, give eggplant parmesan casserole a try. You won't be disappointed!