Crispy eggplant parmesan casserole will wow your taste buds!
This crispy eggplant parmesan casserole features layers of golden breaded eggplant, rich marinara sauce, bubbling mozzarella, and savory parmesan cheese. Crispy on the outside, tender inside, and loaded with classic Italian comfort-food flavor, it’s the perfect centerpiece for family dinners and special gatherings!
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Casserole
- Method: Baking and frying
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 2 large eggplants, sliced into thick rounds
- 2 teaspoons salt
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 2 cups Italian breadcrumbs
- 1/2 cup grated parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Vegetable oil for frying
- 4 cups marinara sauce
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 2 cups shredded mozzarella cheese
- 1 cup shredded provolone cheese
- 1/2 cup grated parmesan cheese
- Fresh basil leaves (for garnish)
- Extra parmesan cheese (for garnish)
Instructions
- Prepare the eggplant: Sprinkle eggplant slices with salt and let sit for 30 minutes to remove excess moisture. Pat dry thoroughly with paper towels.
- Bread the eggplant: In one bowl place flour. In a second bowl place beaten eggs. In a third bowl combine breadcrumbs, parmesan cheese, garlic powder, and Italian seasoning. Coat each eggplant slice in flour, then egg, then breadcrumb mixture.
- Fry the eggplant: Heat oil in a large skillet over medium-high heat. Fry eggplant slices until golden brown and crispy on both sides. Transfer to paper towels to drain.
- Assemble the casserole: Preheat oven to 375°F (190°C). Spread a layer of marinara sauce in a baking dish. Arrange fried eggplant slices over the sauce. Top with more marinara, mozzarella, provolone, and parmesan cheese. Repeat layers until all ingredients are used. Finish with a generous layer of cheese on top.
- Bake: Bake for 30-35 minutes until the cheese is melted, bubbling, and beautifully golden brown. Broil for 2-3 minutes for an extra crispy cheesy crust.
- Serve: Remove from oven and let rest for 10 minutes. Garnish with fresh basil leaves and extra parmesan cheese. Serve with garlic bread, pasta, or a fresh Caesar salad.
Notes
- Serve with a basil pesto drizzle or a creamy garlic parmesan sauce for an extra layer of rich Italian flavor.
- To reduce oil and calories, bake the breaded eggplant instead of frying.
- Use part-skim mozzarella for a lighter version.
- Add spinach or zucchini between the layers for extra vegetables and nutrients.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 120mg