Description
Bubbling with rich tomato sauce and melted cheese, this Golden Eggplant Parmigiana Casserole is the ultimate comfort food. Whether you’re after an easy dinner, vegetarian meal idea, or something hearty for a quick make-ahead lunch, this classic Italian-inspired dish delivers. It’s layered with roasted (or fried) eggplant, fresh mozzarella, Parmesan, and basil, then baked until golden and irresistible. Ideal for dinner ideas, healthy-ish casseroles, or simply indulging in easy food ideas that taste like they came from an Italian kitchen.
Ingredients
2 large globe eggplants
4 tablespoons olive oil
3 cups marinara sauce
12 ounces fresh mozzarella, sliced or torn
1 cup grated Parmesan cheese
1/2 cup fresh basil leaves
1 teaspoon salt
1/2 teaspoon black pepper
(optional) 2 eggs
(optional) 1/2 cup flour or breadcrumbs for coating
Instructions
1. Slice eggplants into 1/4-inch rounds. Optional: Salt slices and let rest for 30 minutes, then pat dry.
2. Choose cooking method:
3. – Oven: Brush slices with olive oil and roast at 400°F (200°C) for 20–25 minutes.
4. – Pan-Fry: Dredge slices in egg and flour or breadcrumbs, then fry in olive oil until golden.
5. If making sauce from scratch: Sauté garlic in olive oil, add crushed tomatoes, basil, salt, and pepper. Simmer for 25 minutes.
6. In a greased baking dish, spread a layer of marinara sauce. Add a layer of eggplant, mozzarella, Parmesan, and basil. Repeat layers, ending with sauce and cheese.
7. Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake another 15–20 minutes until golden and bubbly.
8. Let rest 10 minutes before serving for cleaner slices and more developed flavor.
Notes
Roast or fry eggplant based on your texture preference—roasting is lighter, frying gives extra richness.
Let the casserole sit for 10 minutes before serving—it slices beautifully and won’t fall apart.
Use fresh mozzarella and fresh basil for the most vibrant flavor in each bite.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 10g
- Sodium: 610mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 45mg
Keywords: eggplant casserole, vegetarian dinner, easy dinner, parmigiana recipe