Cheesy Eggplant Parmesan Casserole

There’s something irresistibly cozy about Cheesy Eggplant Parmesan Casserole—layers of golden-baked eggplant, bubbling mozzarella, and rich marinara sauce melting together into pure Italian comfort. It’s everything you love about classic Eggplant Parmesan, baked into a family-style casserole that’s easier to make and even more satisfying.

This dish takes humble eggplant and transforms it into something truly special: crisp on the outside, tender on the inside, and drenched in cheesy goodness. Baking instead of frying keeps it light yet indulgent, while the panko-Parmesan crust gives every bite that perfect crunch.

Originally inspired by southern Italy’s “melanzane alla parmigiana,” this modern version skips the extra oil but keeps all the flavor and heart. Serve it with a crisp salad or garlic bread for a weeknight meal that feels like a Sunday dinner. It’s comforting, crowd-pleasing, and guaranteed to become one of your most requested recipes.

Recipe Yield: 4 servings

INGREDIENTS

2 medium eggplants, sliced ½ inch thick
1 tbsp kosher salt
1 cup all-purpose flour
3 large eggs, beaten
1 ½ cups panko breadcrumbs
¾ cup grated Parmesan cheese
1 tsp garlic powder
1 tsp Italian seasoning
½ tsp black pepper
2 tbsp olive oil, divided
3 cups marinara sauce (homemade or store-bought)
1 ½ cups shredded mozzarella cheese
¼ cup fresh basil leaves, chopped

INSTRUCTIONS

1. Prepare the eggplant:
Lay eggplant slices on paper towels and sprinkle both sides with salt. Let sit 30 minutes to draw out moisture, then pat dry.

2. Bread the slices:
Preheat oven to 400°F (200°C). Set up three bowls: flour in the first, beaten eggs in the second, and a mix of panko, Parmesan, garlic powder, Italian seasoning, and pepper in the third. Dredge each eggplant slice in flour, dip in egg, then coat with breadcrumb mixture.

3. Bake until crisp:
Arrange coated slices on a parchment-lined baking sheet, drizzle lightly with olive oil, and bake 20–25 minutes, flipping halfway until golden brown and crisp.

4. Layer the casserole:
Spread 1 cup marinara sauce on the bottom of a 9×13-inch baking dish. Arrange half of the baked eggplant slices, top with half of the remaining sauce and mozzarella. Repeat with remaining eggplant, sauce, and cheese.

5. Bake and serve:
Bake uncovered 20–25 minutes until bubbly and cheese is golden brown. Rest 5 minutes before serving. Garnish with chopped basil.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Go for Golden Layers: Bake the breaded eggplant until deeply golden for maximum crispness and flavor before layering it with sauce and cheese.
• Use Quality Marinara: A rich, slow-simmered marinara enhances every bite—whether homemade or store-bought, choose one with minimal sugar.
• Let It Rest: Allow the casserole to cool for at least five minutes before serving; it helps layers set and flavors deepen beautifully.