Kitchen notes · a little help before you start
Eggplant Casserole
Roasted eggplant rests in tomato sauce beneath melted mozzarella and a crisp breadcrumb finish. Parmesan gives the soft layers a savory depth, while herbs carry through the eggplant. The crunchy top is especially good against the tender roasted slices underneath.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Original yield
- Serves 8
- Ingredients
- 13 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course · Sides
- Cuisine
- American · Italian
- Cooking method
- Baking · Baked & roasted
- Preparation & total time
- Prep: 16–30 minutes · Total: 31–60 minutes
- Dish type
- Casseroles
A few quick notes
1. Keep slices thick enough
Cut eggplant a quarter inch thick; thinner slices can shrivel too much during their first roast.
2. Toast crumbs first
Toss panko with melted butter and toast while stirring until golden before layering it into the casserole.
3. Lower heat for casserole
Reduce the oven temperature after roasting the eggplant before assembling and baking the layered casserole.
Get to know the ingredients
Eggplant
Roast the seasoned slices before layering, overlapping them as needed and allowing for shrinkage during roasting.
Mozzarella
Use low moisture whole milk mozzarella, shredded from a block for the best melting texture.
Panko
Divide the toasted breadcrumbs between the first filling layer and the final uncovered finishing stage.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 10 steps completeMake room for Eggplant Casserole
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Watch the final crumbs
Uncover the casserole, add the reserved breadcrumbs and bake briefly, watching closely so the topping does not brown too far.
A little more help as you go
Sauce underneath
Spread a light layer of marinara in the dish before arranging the first layer of roasted eggplant.
Cook optional meat first
You can use a seasoned cooked meat layer, added in the middle before beginning the second eggplant layer.
A few questions you might have
Do I roast the eggplant before layering?
Yes. Roast the seasoned slices first, then reduce the oven temperature before building the casserole.
How thin should I slice the eggplant?
Cut quarter inch slices, avoiding thinner pieces because they can shrivel too much during roasting.
Does all the panko go on top?
Use half in the first layer and save the rest for the final short uncovered bake.
Can I add ground meat?
You can use seasoned cooked beef or sausage in the middle before adding the second eggplant layer.
How long do leftovers keep?
Store airtight in the refrigerator for up to three days or freeze for up to three months.
Any more cooking tips?
Pro Tips: Eggplant Tips: The amount of eggplant that you use in this recipe is flexible, I like to overlap them when I create each layer. Note that they reduce in size after being roasted. It never hurts to have a little extra in case you inadvertently cut some thinner slices that you can't use. I make sure I have 3-4 lbs. I leave the skin on, you can also peel the skin in alternative strips so you have some of the skin on without it going all the way around each slice. Use high quality ingredients in this recipe, since it's so simple, they really dictate the flavor. Shred the cheese from a block. This ensures it melts and tastes the best. Cheese: Low moisture, whole milk mozzarella has the best consistency for this dish. I use Galbani or Dragone mozzarella and Belgioioso parmesan. Marinara: I use Rao’s marinara sauce for this recipe, it's a little pricier but so worth it. Add-Ons: It's easy to add a layer of protein to this, just be sure it's seasoned and cooked prior to adding it. Ground beef or sausage would be great and can be added right in the middle, before beginning the second layer. Be sure to try my Fried Eggplant and classic Eggplant Parmesan next! Storage Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze fairly well. Nutritional information is an estimate and is per serving. There are 8 servings in this recipe.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: thecozycook.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
