Name: Golden Eggplant Parmigiana Casserole
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 3 medium eggplants sliced into 1/2-inch rounds; 2 tablespoons olive oil; Salt and black pepper to taste; 3 cups marinara sauce; 2 cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1/2 teaspoon dried oregano; 1/2 teaspoon garlic powder; 1 cup panko breadcrumbs; 2 tablespoons melted butter or olive oil; Fresh basil for garnish

There’s something magical about a dish that bubbles in the oven, oozing cheese and layered with rich, savory flavor. The Golden Eggplant Parmigiana Casserole is just that—a warm, hearty, and deeply satisfying meal that bridges old-world comfort with modern-day ease. This isn’t your everyday casserole; it’s a golden-hued twist on a classic Italian favorite, featuring layers of roasted eggplant, gooey mozzarella, and a garlicky tomato sauce that hits all the right notes.

Whether you’re planning a cozy family dinner or looking for a standout vegetarian option for guests, this casserole is a guaranteed crowd-pleaser. The golden breadcrumb topping adds a satisfying crunch that contrasts beautifully with the tender eggplant beneath. Make it once, and you might find yourself craving it weekly.

What Kind of Eggplant Should I Use?

Look for firm, glossy eggplants with minimal seeds. Globe eggplants work well due to their meaty texture and size, but Italian or even Japanese varieties can also shine in this casserole. Just be sure to slice them evenly and salt them ahead of roasting to remove any bitterness.

Ingredients for the Golden Eggplant Parmigiana Casserole

3 medium eggplants, sliced into 1/2-inch rounds
2 tablespoons olive oil
Salt and black pepper, to taste
3 cups marinara sauce (homemade or good-quality store-bought)
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1 cup panko breadcrumbs
2 tablespoons melted butter or olive oil (for topping)
Fresh basil, for garnish

How To Make the Golden Eggplant Parmigiana Casserole

Step 1: Prep and Roast the Eggplant

Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper. Arrange the eggplant slices in a single layer, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 25 minutes, flipping halfway through, until golden and tender.

Step 2: Assemble the Layers

In a large casserole dish, spread a layer of marinara sauce on the bottom. Add a layer of roasted eggplant slices, sprinkle with mozzarella and Parmesan, and repeat the layers until all ingredients are used up. Finish with a final layer of sauce and cheese.

Step 3: Add the Golden Topping

In a small bowl, mix panko breadcrumbs with melted butter (or olive oil), garlic powder, and oregano. Sprinkle evenly over the top of the casserole.

Step 4: Bake Until Bubbly

Bake the casserole at 375°F (190°C) for about 30 minutes, or until the cheese is melted and bubbling and the topping is golden brown. Let it rest for 10 minutes before serving.

How to Serve and Store This Golden Casserole

Serve warm with a fresh green salad, garlic bread, or a side of pasta if you’re feeling indulgent. It’s perfect for weeknights but also holds its own as a dinner party centerpiece.

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave. It also freezes beautifully—wrap portions tightly and freeze for up to 2 months.

Frequently Asked Questions

Can I make this casserole ahead of time?

Absolutely! Assemble it fully, cover tightly, and refrigerate for up to 24 hours before baking.

Do I need to peel the eggplant?

Nope! The skin adds structure and nutrients. Just be sure it’s tender after roasting.

Can I make it gluten-free?

Yes! Substitute the panko breadcrumbs with gluten-free breadcrumbs or crushed rice crackers.

What if I want extra protein?

Add a layer of ricotta or cooked lentils between the eggplant slices for a boost.

Is it okay to use jarred sauce?

Definitely. Just choose one with minimal sugar and clean ingredients.

Can I air-fry the eggplant instead of roasting?

Yes—air frying saves time and adds crispiness. Cook at 375°F for about 10 minutes per batch.

Want More Casserole Ideas?

If you’re a fan of this Golden Eggplant Parmigiana Casserole, check out these flavorful dishes:

Chicken Cordon Bleu Casserole for a creamy, cheesy meat-lover’s dream.
Nutella French Toast Casserole to start your morning sweet and rich.
The Ultimate Taco Casserole with bold spices and melty cheese.
Sour Cream Beef Noodle Casserole for weeknight comfort.
Easy Tuna Noodle Casserole with Cream Cheese that brings nostalgia to your table.

📌 Save this recipe to your Pinterest dinner board so you can make it anytime:
Follow Nina Dishes on Pinterest

And let me know in the comments how it turned out. Did you go classic, or add a twist of your own? Maybe some spicy sauce or extra cheese?

I’d love to hear how you made it yours—questions welcome, too. Let’s make dinner more delicious together!

Golden Eggplant Parmigiana Casserole

Author: Nina Klatten
Total Time: 1 hour 15 minutes
Yield: 6 servings
Diet: Vegetarian

Print Recipe

Description

A golden twist on classic eggplant Parmigiana, this casserole features roasted eggplant layered with marinara, mozzarella, and a crispy garlic-butter panko topping. It’s a cozy, comforting vegetarian dish perfect for dinner parties or weeknight meals.

Instructions

1. Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.

2. Arrange eggplant slices in a single layer, drizzle with olive oil, and season with salt and pepper. Roast for 25 minutes, flipping halfway through.

3. In a casserole dish, spread marinara sauce on the bottom. Add a layer of roasted eggplant, then sprinkle mozzarella and Parmesan. Repeat layers.

4. Mix panko with melted butter, garlic powder, and oregano. Spread on top.

5. Bake at 375°F (190°C) for 30 minutes or until bubbly and golden.

6. Let rest 10 minutes before serving. Garnish with fresh basil.