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Eggplant Parmesan Casserole

Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 large eggplants sliced into 1/2-inch rounds
  • 2 tsp salt
  • 3 cups marinara sauce
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 2 large eggs beaten
  • 1 1/2 cups Italian breadcrumbs
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 3 tbsp olive oil

Method
 

  1. Preheat oven to 375°F and grease a 9x13-inch baking dish.
  2. Sprinkle eggplant slices with salt and let sit for 20 minutes, then pat dry with paper towels.
  3. Dip each eggplant slice in beaten eggs, then coat with breadcrumbs mixed with basil and oregano.
  4. Spread 1 cup marinara sauce in bottom of prepared baking dish.
  5. Layer half the eggplant slices over sauce, top with 1 cup marinara, 1 cup mozzarella, and 1/2 cup Parmesan.
  6. Repeat layers with remaining eggplant, sauce, and cheeses.
  7. Drizzle olive oil over the top and cover with foil.
  8. Bake covered for 30 minutes, then uncover and bake 15 minutes more until cheese is golden and bubbly.