Description
Golden Eggplant Parmigiana Casserole brings layers of crispy fried eggplant, gooey mozzarella, zesty marinara, and fresh basil together in one bubbling dish. Perfect for a cozy dinner or meal prep, it’s a vegetarian classic that satisfies every time.
Ingredients
1 to 2 medium globe eggplants
1 tablespoon salt
1 cup all-purpose flour
3 large eggs, beaten
2 cups Italian-style breadcrumbs
1 cup olive oil (for frying)
3 cups marinara sauce
2 cups shredded mozzarella cheese
1 cup grated parmesan cheese
1/4 cup fresh basil, torn
Instructions
1. Slice eggplant into 1/4-inch rounds. Sprinkle both sides with salt and let sit for 30 minutes. Pat dry.
2. Set up 3 bowls for breading: flour, eggs, and breadcrumbs. Dredge each eggplant slice in flour, then egg, then breadcrumbs.
3. Heat olive oil in a skillet over medium heat. Fry eggplant slices until golden on both sides. Drain on paper towels.
4. In a baking dish, spread marinara sauce. Layer eggplant, sauce, mozzarella, and parmesan. Repeat layers, ending with cheese.
5. Cover with foil and bake at 375°F (190°C) for 25 minutes. Uncover and bake 15 more minutes until bubbly and golden.
6. Let rest for 10–15 minutes. Garnish with torn fresh basil before serving.
Notes
To make ahead, assemble and refrigerate up to 24 hours before baking.
For a lighter version, bake the breaded eggplant instead of frying.
Make it gluten-free by swapping flour and breadcrumbs with GF alternatives.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 7g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 17g
- Cholesterol: 65mg
Keywords: eggplant casserole, vegetarian dinner, parmigiana, comfort food