Eggplant Parmesan Bake
- A comforting Italian-inspired vegetarian casserole with layers of tender eggplant, rich marinara sauce, and melted cheeses.
- Perfectly seasoned and baked until golden and bubbly for a satisfying meat-free main dish.
- Make ahead friendly and versatile enough for both weeknight dinners and special gatherings.
- Prep Time: 25
- Cook Time: 45
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Ingredients
Scale
- 2 large eggplants, sliced 1/4-inch thick
- 2 cups marinara sauce (homemade or good quality store-bought)
- 1 cup shredded mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup seasoned Italian breadcrumbs
- 2–3 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 cup fresh basil leaves, torn
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Slice the eggplants into approximately 1/4-inch rounds.
- Arrange eggplant slices in a single layer on the prepared baking sheet. Brush both sides with olive oil, then season with salt, pepper, dried oregano, and garlic powder.
- Bake the seasoned eggplant for 15-20 minutes until tender and slightly golden.
- Lightly oil a 9×13 inch baking dish and spread about 1/2 cup of marinara sauce across the bottom.
- Arrange a layer of pre-baked eggplant slices over the sauce, slightly overlapping them.
- Sprinkle 1/3 of the mozzarella cheese, followed by 2 tablespoons of Parmesan cheese and a light dusting of breadcrumbs.
- Add another 1/2 cup of marinara sauce, spreading it evenly over the cheese layer.
- Repeat the layering process until all ingredients are used, finishing with cheeses and breadcrumbs on top.
- Cover the dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the cheese is completely melted, bubbly, and golden brown.
- Allow to rest for 10-15 minutes before serving.
- Garnish with torn fresh basil leaves just before serving.
Notes
- For a less bitter taste, you can optionally salt the eggplant slices and let them sit for 30 minutes to draw out moisture, then pat dry before oiling and seasoning.
- Freshly grated cheese melts better than pre-packaged varieties.
- This dish can be assembled up to 24 hours in advance and refrigerated before baking.
- Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.
Nutrition
- Serving Size: 1 serving (1/6th of casserole)
- Calories: 285
- Sugar: 8
- Sodium: 730
- Fat: 18
- Saturated Fat: 6
- Unsaturated Fat: 11
- Carbohydrates: 22
- Fiber: 7
- Protein: 12
- Cholesterol: 25
Keywords: eggplant parmesan, vegetarian casserole, cheesy bake, oven baked eggplant, italian casserole