Eggplant Parmesan Casserole

Melanzane alla parmigiana traveled from southern Italy into American kitchens as a beloved layered bake. This casserole stacks golden breaded eggplant with marinara, mozzarella, and Parmesan until the cheese melts and the sauce bubbles.

Serves 6 · 40 min prep · 30 min cook

Estimate for one serving

• 300 cal
• 12g protein
• 24g carbs
• 8g fat
• 7g fiber

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Ingredients

• 2 medium eggplant, sliced 1/2-inchProduce
• 1 tbsp salt for sweating eggplantSpices
• 1/2 cup flourPantry
• 2 eggs, beatenDairy
• 1 1/2 cups Italian breadcrumbsPantry
• as needed oil for pan-fryingPantry
• 3 cups marinara saucePantry
• 2 cups mozzarella, shreddedDairy
• 1/2 cup ParmesanDairy
• for serving fresh basilProduce

Instructions

1. 1Salt eggplant slices 20 minutes; pat dry. Dredge flour-egg-breadcrumb; pan-fry until golden.
2. 2Heat oven to 375°F. Layer sauce, eggplant, mozzarella, and Parmesan; repeat.
3. 3Bake 25–30 minutes until cheese is melted and sauce bubbles.
4. 4Rest 10 minutes; top with basil.