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A rectangular white baking dish of eggplant casserole with a bubbly, golden-brown mozzarella and Parmesan topping.

Eggplant Casserole

Rebecca Blumer
This straightforward Eggplant Casserole features tender roasted slices, savory marinara, and bubbly cheese, all without any sogginess. Roasting the eggplant first is the key to deep flavor and a perfect slice.
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Prep Time 15 minutes
Cook Time 55 minutes
Rest time 10 minutes
Total Time 1 hour 20 minutes
Course Main Course, Side Dish
Cuisine Italian
Servings 4 servings
Calories 166 kcal

Equipment

  • Large, rimmed baking sheet
  • 1-quart casserole dish

Ingredients
 

  • Avocado oil spray for pan
  • 1 large eggplant (1 1/4 pound, unpeeled)
  • 1/4 teaspoon Diamond Crystal kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/2 cup marinara sauce
  • 1 cup mozzarella shredded, part-skim, divided; 4 ounces
  • 1 tablespoon Parmesan grated

Instructions
 

  • Heat the oven to 500°F, line a large rimmed baking sheet with high-heat-resistant parchment paper or nonstick foil, and coat it with avocado oil spray. The lined pan prevents sticking and gives the eggplant a clean surface for fast roasting.
  • Cut the eggplant into 1/4-inch slices, arrange them in a single layer on the baking sheet, spray with oil, and season with kosher salt, black pepper, and garlic powder. Keeping the slices even helps them roast at the same rate instead of leaving you with a mix of mushy and underdone pieces.
  • Roast the slices for 15 minutes. At this stage the eggplant should start looking softer and slightly golden around the edges.
  • Turn each slice, spray the second side with oil, and roast for about 10 minutes more. They are ready when the surfaces are browned and the centers feel fully tender when pierced with a fork.
  • Take the baking sheet out and lower the oven temperature to 425°F. This brings the oven down to a better temperature for melting the cheese and bubbling the sauce without scorching the top.
  • Grease a 1-quart casserole dish, then layer in half of the roasted eggplant, half of the marinara sauce, and half of the mozzarella. Building the casserole in layers gives you balanced bites instead of all the sauce or cheese sitting in one spot.
  • Finish with the remaining eggplant, the rest of the marinara sauce, the remaining mozzarella, and the Parmesan. The top should look evenly covered so it bakes into a golden, cheesy lid.
  • Bake for about 15 minutes, then let the casserole rest for 10 minutes before serving. It is ready when the edges are bubbling energetically and the cheese is melted and lightly golden.

Notes

Key to Non-Soggy Casserole: To prevent a watery result, you can salt the eggplant slices and let them sit for 15-30 minutes to draw out moisture. Pat them very dry with paper towels before roasting.
Slicing Tip: For the most even cooking, try to cut the eggplant into uniform 1/4-inch slices. A mandolin can be helpful for this.
Serving Tip: Let the casserole rest for at least 10 minutes after baking. This helps the layers set, making it much easier to serve neat slices.
Storage and Reheating: Store cooled leftovers in an airtight container in the refrigerator. For best results, reheat in a 350°F oven until warmed through.
Make-Ahead: You can roast the eggplant and assemble the casserole in advance. Cover and refrigerate, then bake when ready, adding extra time if baking from cold.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.

Nutrition

Calories: 166kcalCarbohydrates: 10gProtein: 9gFat: 10gSaturated Fat: 4gCholesterol: 20mgSodium: 314mgPotassium: 500mgFiber: 4gSugar: 6gVitamin A: 150IUVitamin C: 5mgCalcium: 150mgIron: 1mg
Keyword baked eggplant, Eggplant Casserole, roasted eggplant
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