Eggplant Parmesan has a special place in my heart. Growing up, my grandmother made the best Eggplant Parmesan casserole. It was a dish that brought our family together, filling the kitchen with warmth and delicious aromas. I want to share my version of an Easy Eggplant Parmesan Casserole Recipe that is simple to prepare and full of flavor. This dish is perfect for a cozy dinner or a gathering with friends.
Why You Will Love Eggplant Parmesan Casserole
This Easy Eggplant Parmesan Casserole is not only delicious but also a great way to enjoy a meatless meal. It’s comforting, cheesy, and packed with flavor. Plus, it’s a fantastic way to introduce more vegetables into your diet.
Ingredients for Easy Eggplant Parmesan Casserole
Before I jump into the steps, let’s gather all the ingredients you will need. Here’s a handy list:
Eggplant Ingredients:
- 2 medium-sized eggplants
- 1 teaspoon salt
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs (Italian seasoned works great)
- 1/2 cup grated Parmesan cheese
Casserole Ingredients:
- 3 cups marinara sauce (store-bought or homemade)
- 2 cups shredded mozzarella cheese
- 1 tablespoon olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Fresh basil for garnish (optional)
How to Make Eggplant Parmesan Casserole
I remember the first time I prepared eggplant. I was nervous, but it turned out to be quite simple. Start by washing the eggplants and cutting them into 1/4-inch thick slices. Lay the slices on a clean kitchen towel and sprinkle salt on them. This step helps draw out excess moisture and bitterness from the eggplant. Let them sit for about 30 minutes.
Breading the Eggplant
After the eggplant has rested, rinse off the salt and pat the slices dry with a paper towel. Set up a breading station with three shallow bowls. In the first bowl, place the flour. the second bowl, beat the eggs. In the third bowl, mix the breadcrumbs with the grated Parmesan cheese.
- Dip each eggplant slice in flour, shaking off the excess.
- Next, dip it in the egg mixture.
- Finally, coat it with the breadcrumb mixture.
This process may seem tedious, but I promise it’s worth it. The breading adds a lovely crunch to the casserole.
Frying the Eggplant
In a large skillet, heat the olive oil over medium heat. Once the oil is hot, add the breaded eggplant slices in batches. Fry them for about 3-4 minutes on each side until they are golden brown. Remove them from the skillet and place them on a paper towel-lined plate to absorb excess oil.
Layering the Casserole
Now comes the fun part—assembling the casserole! Preheat your oven to 375°F (190°C). In a 9×13 inch baking dish, start with a layer of marinara sauce on the bottom. This prevents the eggplant from sticking.
Next, add a layer of fried eggplant slices on top of the sauce. Sprinkle some mozzarella cheese over the eggplant, followed by a sprinkle of dried basil and oregano. Repeat the layers until you run out of ingredients, finishing with a layer of marinara sauce and mozzarella cheese on top.
Baking the Casserole
Cover the baking dish with aluminum foil and bake it in the preheated oven for about 25 minutes. This helps all the flavors meld together. After 25 minutes, remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden brown.
Serving the Casserole
Once the casserole is out of the oven, let it sit for about 10 minutes before slicing. This waiting time allows the layers to set, making it easier to serve. I love garnishing mine with fresh basil for a pop of color and flavor.
Tips
Over the years, I have picked up a few tips to make this dish even better. Here are some of my favorites:
- Choose the Right Eggplant: Look for firm eggplants with smooth skin. Avoid any with blemishes or soft spots.
- Don’t Skip the Salting: Salting the eggplant is essential. It helps reduce bitterness and moisture, resulting in a better texture.
- Try Baking Instead of Frying: If you want a lighter version, you can bake the breaded eggplant slices on a parchment-lined baking sheet at 400°F (200°C) for about 20 minutes, flipping halfway through.
- Make it Ahead of Time: This casserole can be assembled a day ahead and stored in the refrigerator. Just pop it in the oven when you’re ready to bake.
Variations on Eggplant Parmesan Casserole
I love how versatile this dish can be. Here are some variations you can try:
- Add Vegetables: Layer in some sautéed spinach, mushrooms, or zucchini for added nutrition and flavor.
- Use Different Cheeses: Feel free to mix in other cheeses like provolone or fontina for a different taste.
- Spicy Kick: Add red pepper flakes to the marinara sauce for a little heat.
Storing Leftovers
If you have any leftovers (which is rare in my house), store them in an airtight container in the refrigerator. The casserole will stay fresh for about 3-4 days. Reheat it in the oven or microwave until warmed through.
Nutritional Information
Here’s a quick look at the nutritional information per serving:
- Calories: Approximately 350 kcal
- Total Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 30g
- Protein: 15g
- Fiber: 5g
- Sugars: 6g
Cooking is a way to make memories, and this Easy Eggplant Parmesan Casserole holds a special place in my heart. Every time I make it, I am reminded of my grandmother and the love she put into her cooking. I hope this recipe brings you as much joy as it has brought me.