Eggplant Parmesan Casserole, or 'Parmigiana di Melanzane,' is a classic Italian dish that's comforting, flavorful, and surprisingly easy to make. This version simplifies the traditional recipe by layering eggplant, marinara sauce, a rich ricotta mixture, and plenty of mozzarella and parmesan cheese in a casserole dish. It's perfect for a weeknight dinner or a special occasion. One of my fondest memories is making this dish with my grandmother on Sunday afternoons. The aroma filling her kitchen was simply intoxicating, and her secret ingredient? A pinch of nutmeg in the ricotta mixture!
The beauty of this casserole lies in its simplicity and adaptability. You can use store-bought marinara sauce to save time, or whip up your own from scratch for a more authentic flavor. Roasting the eggplant instead of frying it is another great way to reduce the fat content while still achieving a delicious result. Get creative with your cheese selection! Try adding provolone or fontina for a unique twist. Last summer my friends and I were camping. We brought all the ingredients to make this casserole over the fire. Sure, it took twice as long but it was worth every second.
%3Amax_bytes(150000)%3Astrip_icc()%2F25321-eggplant-parmesan-ii-DDMFS-4x3-6d53ce79765b4c3d9f554d2a47e14d00.jpg&w=3840&q=75)
Whether you're a seasoned cook or a beginner in the kitchen, this Eggplant Parmesan Casserole recipe is guaranteed to be a hit. It's a hearty, satisfying dish that's sure to please even the pickiest eaters. Plus, it's a fantastic way to use up all that summer eggplant from your garden! My little brother is very picky when it comes to his food. But once I made this casserole, I couldn’t keep him away. To this day, this recipe is still my family’s go-to recipe.
Required Equipments
- Baking Dish (9x13 inch)
- Large Skillet
- Mixing Bowls
- Cheese Grater
- Cutting Board
- Knife
Eggplant Parmesan Casserole: Frequently Asked Questions
Eggplant Parmesan Casserole
This easy Eggplant Parmesan Casserole recipe layers tender eggplant, rich marinara sauce, creamy ricotta, and melted mozzarella for a comforting Italian classic. Perfect for a weeknight dinner or special occasion, this dish is sure to please!
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 30 minutes
Cook Time: 50 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Trust me, a little non-stick spray goes a long way here.
- Prepare the eggplant: Slice the eggplant into 1/4-inch thick rounds. Place the slices in a colander and sprinkle with salt. Let them sit for 30 minutes to draw out excess moisture. This step is crucial to prevent a soggy casserole later, seriously don't skip this step.
- Rinse and dry the eggplant: After 30 minutes, rinse the eggplant slices thoroughly with water and pat them dry with paper towels. Squeeze out any excess water. Now they're ready for their close-up.
- Fry or bake the eggplant: **Option 1 (Frying):** Heat about 1/2 inch of olive oil in a large skillet over medium-high heat. Fry the eggplant slices in batches until golden brown on both sides, about 2-3 minutes per side. Drain on paper towels. Don’t overcrowd the pan, or the eggplant will steam instead of fry. **Option 2 (Baking):** Toss the eggplant slices with olive oil, salt, pepper, and Italian herbs. Spread them in a single layer on a baking sheet and bake for 15-20 minutes, flipping halfway through, until tender and lightly browned.
- Make the marinara sauce (if making from scratch): Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook until fragrant, about 1 minute. Be careful not to burn the garlic! Stir in the crushed tomatoes, tomato paste, basil, oregano, salt, and pepper. Bring to a simmer and cook for 15-20 minutes, stirring occasionally. If it tastes too acidic, add a pinch of sugar.
- Combine ricotta mixture: In a medium mixing bowl, combine the ricotta cheese, egg, Parmesan cheese, parsley, salt, and pepper. Mix well. This is where the magic happens; that creamy, cheesy goodness.
- Assemble the casserole: Spread a thin layer of marinara sauce on the bottom of the prepared baking dish. Layer eggplant slices over the sauce, overlapping slightly. Spread half of the ricotta mixture over the eggplant. Sprinkle with mozzarella cheese. Repeat layers: marinara sauce, eggplant, ricotta mixture, mozzarella cheese. Top with a final layer of marinara sauce, mozzarella cheese, and Parmesan cheese. This is the grand finale, folks!
- Bake the casserole: Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for another 25-30 minutes, or until the cheese is melted, bubbly, and lightly browned. Ovens vary, so keep an eye on it.
- Rest and serve: Let the casserole rest for 10-15 minutes before slicing and serving. This allows the layers to set and makes it easier to slice. Garnish with fresh basil, if desired. Enjoy! This is the best part, savor every bite.
📝 Notes
- For a richer flavor, use whole milk ricotta cheese.
- If you don't have fresh basil, you can use 1 teaspoon of dried basil instead.
- Feel free to add other vegetables to the casserole, such as zucchini or bell peppers.
🍎 Nutrition
Calories: 450 kcal
Protein: 25g
Fat: 25g
Carbohydrates: 30g
Fiber: 8g
Calcium: 300mg
