Casserole-Style Classic Eggplant Parmesan

In this recipe breaded slices of eggplant are fried and layered into a lasagna pan with marinara sauce and mozzarella cheese. It’s baked until the cheese is gooey and cut into squares and served topped with fresh herbs.

Course Main Course

Cuisine Italian

Keyword casserole, eggplant, eggplant parmesan, vegetable, vegetarian

Prep Time 1 30

Cook Time 2

Servings

Calories 581kcal

Ingredients

For the eggplant:

4 medium eggplants
Kosher salt, as needed
1 cup all-purpose flour
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon crushed red pepper flakes
1 teaspoon freshly ground black pepper
4 large eggs
½ whole milk
5 cups panko breadcrumbs
Vegetable oil, as needed for frying

For assembly and serving:

5½ cups Marinara sauce
3 cups shredded part-skim mozzarella
1 cup freshly grated Parmesan cheese
6 ounces fresh mozzarella, cut into ¼” thick slices
¼ packed cup fresh basil leaves, julienned

Instructions

For the eggplant:

Cut the top off the eggplant and the bottom ½” (1.3cm). Peel the skin off the eggplants with a vegetable peeler. Slice the eggplants lengthwise into ¼” (6.4mm) thick slices.
Arrange eggplant slices on a paper towel lined baking sheet. Season generously with salt, alternately layering paper towels and eggplant slices. Top with another baking sheet to weigh the slices down. Let sit for about 30 minutes to 1 hour to drain some of the water from the eggplant.
In a medium mixing bowl whisk together the flour, garlic powder, onion powder, red pepper flakes and black pepper. In another medium mixing bowl whisk together the eggs and milk until combined. Add the panko breadcrumbs to a final medium mixing bowl and season with salt.
Add enough oil in a cast iron pot or heavy bottomed skillet to reach about 1” (2.5cm) up the side of the pot. Heat the oil to 350ºF (180ºC).
Working in batches a few slices at a time, dip a piece of the eggplant in the flour, then dip in the egg wash, then dredge both sides in the panko breadcrumb mixture, shaking off any excess.
Slowly add to the oil and fry until golden brown, about 1 minute on each side. Remove to a paper towel lined plate to drain. Repeat with the remaining eggplant until all have been fried.

For assembly:

In a medium mixing bowl stir together the shredded part-skim mozzarella and Parmesan cheese.
Spread 1½ cup (338g) of the marinara sauce over the bottom of a 12” x 9” (30cm x 23cm) baking pan, top with a layer of eggplant slices, trimming them as needed to fit the edges of the pan. Evenly spread another 1½ cup (338g) of sauce over the top and sprinkle with ⅓ of the cheese mixture.
Add another layer of eggplant followed by 1½ cup (338g) of sauce and half the remaining cheese. Repeat once more with the eggplant and sauce, finishing it off with the rest of the cheese. Add the slices of fresh mozzarella on top.
When ready to bake, heat the oven to 400ºF (200ºC). Cover with foil and bake until the eggplant is tender and the cheese has melted, about 45 minutes. Remove aluminum foil and continue to bake until the cheese is golden brown, about an additional 15 minutes. Let cool for 10 minutes then garnish with the basil. Cut into slices and serve.

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