One Pot Eggplant Parmesan Casserole

  |  
Jan 13, 2025
Eggplant Parmesan Casserole

One Pot Eggplant Parmesan Casserole

A delightful and hearty eggplant Parmesan casserole, perfect for family dinners. This dish features layers of breaded eggplant slices smothered in tomato sauce and melted cheese, offering a satisfying taste of Italy.

Nutrition

Calories: 350cal
Carbohydrate: 30g
Protein: 15g
Fat: 20g
Cholesterol: – -mg
Sodium: – -mg

Difficulty Level: easy

25 min Prep
50 min Cook
1 hr 15 min Total
6 Servings

Ingredients

  • 2 medium eggplants
  • 1 tablespoon salt
  • 3 cups marinara sauce
  • 1 1/2 cups all-purpose flour
  • 3 large eggs, beaten
  • 2 cups breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese
  • 1/4 cup olive oil
  • 1 teaspoon dried Italian herbs
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set it aside.
  2. Slice the eggplants into 1/2-inch thick rounds. Lay the slices out on a paper towel-lined tray, and sprinkle them with salt. Let them sit for about 15 minutes to draw out excess moisture.
  3. While the eggplant is sitting, set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan cheese, Italian herbs, and black pepper.
  4. Pat the eggplant slices dry with more paper towels. Dip each slice into the flour, then the beaten eggs, and finally in the breadcrumb mixture, ensuring each slice is completely coated.
  5. Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches until golden brown on each side, about 3-4 minutes per side. Place the cooked slices on the prepared baking sheet.
  6. Spread 1 cup of marinara sauce evenly in the bottom of a baking dish. Layer half of the eggplant slices over the sauce, then sprinkle with half of the mozzarella cheese.
  7. Repeat the layers once more with remaining eggplant slices and marinara sauce, finishing with the rest of the mozzarella cheese on top.
  8. Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for another 10 minutes, until the cheese is bubbly and slightly golden.
  9. Remove from the oven and allow to cool for 5 minutes before serving. This allows the casserole to set slightly, making it easier to cut and serve.
  10. If you prefer a healthier option, consider baking the breaded eggplant slices instead of frying them to reduce oil consumption.