Eggplant Casserole

This hearty Eggplant Casserole combines tender roasted eggplant, rich marinara sauce, and gooey melted cheese with a crispy breadcrumb topping. It’s a deliciously satisfying dish perfect for weeknights or special gatherings!

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Ingredients

• Seasoning Mix:
  • ¾ teaspoon EACH: oregano, basil, garlic powder, parsley
• Casserole Base:
  • 3 medium ripe eggplants (about 3 ½ lbs.) – see notes
  • Salt and pepper (to taste)
  • 3 tablespoons olive oil
  • 1 cup panko breadcrumbs
  • 2 tablespoons salted butter (melted)
  • ½ cup grated Parmesan cheese (divided)
  • 2 ½ cups shredded mozzarella cheese (divided)
  • 24 oz. marinara sauce (divided)

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Instructions

Prep the Eggplant

1. Preheat Oven:
   • Preheat the oven to 425°F.
2. Seasoning Mix:
   • In a small bowl, combine oregano, basil, garlic powder, and parsley. Set aside.
3. Slice the Eggplant:
   • Cut the eggplant into ¼-inch slices. If slices from the wider part are too large, halve them.
   • Arrange slices on two lightly greased baking sheets.
4. Season and Roast:
   • Drizzle the eggplant with olive oil, sprinkle with salt, pepper, and the prepared seasoning mix. Toss to coat evenly.
   • Spread the slices in a single layer, slightly overlapping if necessary. Roast for 20 minutes, then set aside. Reduce the oven temperature to 375°F.

Prepare the Breadcrumbs

1. Toast the Breadcrumbs:
   • In a medium bowl, combine the panko breadcrumbs with melted butter.
   • Toast the mixture in a skillet over medium heat, stirring continuously until golden brown (about 2-3 minutes). Set aside.

Assemble the Casserole

1. First Layer:
   • Spread a light layer of marinara sauce on the bottom of a 9 x 13-inch baking dish.
   • Add half of the roasted eggplant in an overlapping layer.
   • Sprinkle with half of the toasted breadcrumbs, dollop with half the marinara sauce, and sprinkle with half of the Parmesan and mozzarella cheese.
2. Second Layer:
   • Add the remaining eggplant, followed by the rest of the marinara sauce, Parmesan, and mozzarella cheese.

Bake the Casserole

1. Initial Bake:
   • Cover the dish with foil and bake for 18 minutes.
2. Add Topping:
   • Remove the foil, sprinkle the remaining breadcrumbs over the top, and bake uncovered for an additional 5 minutes or until the breadcrumbs are golden.
3. Serve:
   • Remove from the oven and serve warm.

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Why You’ll Love This Recipe

• Flavor-Packed Layers: A mix of Italian herbs, marinara, and cheese brings a classic flavor combination to life.
• Family-Friendly: A great way to enjoy a meatless meal that’s hearty and satisfying.
• Simple Ingredients: Uses pantry staples and fresh produce for a wholesome dish.

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Tips

• Choose Fresh Eggplants: Opt for firm, shiny eggplants without blemishes for the best texture.
• Don’t Slice Too Thin: Keep slices at ¼-inch thickness to avoid them shrinking excessively during roasting.
• Toast Breadcrumbs Separately: This ensures they stay crunchy and golden.
• Drain Moisture: If your eggplants release too much liquid after roasting, gently pat them dry with a paper towel.

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Variations and Substitutions

• Cheese Options: Swap mozzarella with provolone or a mix of Italian cheeses for a unique twist.
• Add Protein: Layer cooked ground beef, sausage, or shredded chicken for a heartier casserole.
• Gluten-Free: Use gluten-free breadcrumbs or omit them for a simpler dish.
• Vegetable Mix: Add zucchini, mushrooms, or spinach for extra veggies.

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FAQs

Can I make this dish ahead of time?
Yes, assemble the casserole up to the final bake step. Cover and refrigerate for up to 24 hours, then bake as instructed.

How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Can I freeze it?
Yes! Assemble the casserole, cover tightly, and freeze for up to 2 months. Bake from frozen at 375°F, adding an extra 20-30 minutes.

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Serving and Suggestions

• Best Served With: Garlic bread, a crisp green salad, or roasted vegetables.
• Wine Pairing: Pair with a light red like Pinot Noir or a robust Chianti for a perfect complement.
• Leftover Ideas: Turn leftovers into eggplant parmesan sandwiches or a baked pasta dish.

This Eggplant Casserole is a comforting, cheesy delight that’s sure to be a crowd-pleaser at any table!