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.
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
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.
Notes
Use globe or Italian eggplant for best texture.
Make-ahead friendly—assemble up to 1 day in advance.
Pairs beautifully with salad or garlic bread.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 7g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 13g
- Cholesterol: 25mg
Keywords: eggplant parmigiana, vegetarian casserole, baked eggplant