Easy Eggplant Parm Casserole
Easy Eggplant Parm Casserole
Ingredients
- 1 large eggplant, or 2 medium, peeled and diced
- 1/2 cup water
- 1/2 teaspoon salt, plus more as needed
- 2 tablespoons butter, melted
- 2 eggs, beaten
- 1/3 cup Parmesan cheese, grated
- 1/2 cup seasoned panko breadcrumbs, up to 3/4 cup, as needed to bind
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes, or to taste
- 1/2 cup marinara sauce
- 1 cup mozzarella cheese, grated
- 2 tablespoons fresh basil, sliced, for topping (optional)
Instructions
- 1
Place the diced eggplant in a medium saucepan. Add 1/2 cup of water and 1/2 teaspoon of salt. Bring the mixture to a boil over medium-high heat.
⏱️ 5 min
- 2
Once boiling, reduce the heat to medium-low, cover, and simmer for 20 minutes, or until the eggplant is very tender. Drain the eggplant thoroughly in a colander, pressing out any excess water.
⏱️ 20 min
- 3
Transfer the drained eggplant to a large mixing bowl and mash it with a fork or potato masher until mostly smooth. Allow the mashed eggplant to cool for at least 15 minutes.
⏱️ 15 min
- 4
Preheat your oven to 375°F. Lightly grease a 9x9 inch baking dish.
⏱️ 5 min•🌡️ 375
- 5
To the cooled mashed eggplant, add the melted butter, beaten eggs, grated Parmesan cheese, 1/2 cup of seasoned panko breadcrumbs, black pepper, and red pepper flakes. Mix well to combine. If the mixture seems too wet, add up to an additional 1/4 cup of breadcrumbs until the mixture holds together.
⏱️ 5 min
- 6
Transfer the eggplant mixture into the prepared 9x9 inch baking dish and spread it into an even layer.
⏱️ 2 min
- 7
Evenly spread the marinara sauce over the eggplant layer, then sprinkle the grated mozzarella cheese over the marinara.
⏱️ 3 min
- 8
Cover the baking dish with aluminum foil and bake for 35-40 minutes, or until the casserole is bubbly and the cheese is melted and lightly golden.
⏱️ 40 min•🌡️ 375
- 9
Remove from the oven. If desired, sprinkle with fresh sliced basil before serving.
Kitchen Tools
Nutrition Facts (per serving)
Easy Eggplant Parm Casserole
- 1 large eggplant, or 2 medium, peeled and diced
- 1/2 cup water
- 1/2 teaspoon salt, plus more as needed
- 2 tablespoons butter, melted
- 2 eggs, beaten
- 1/3 cup Parmesan cheese, grated
- 1/2 cup seasoned panko breadcrumbs, up to 3/4 cup, as needed to bind
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes, or to taste
- 1/2 cup marinara sauce
- 1 cup mozzarella cheese, grated
- 2 tablespoons fresh basil, sliced, for topping (optional)
Instructions
- 1
Place the diced eggplant in a medium saucepan. Add 1/2 cup of water and 1/2 teaspoon of salt. Bring the mixture to a boil over medium-high heat.
⏱️ 5 min - 2
Once boiling, reduce the heat to medium-low, cover, and simmer for 20 minutes, or until the eggplant is very tender. Drain the eggplant thoroughly in a colander, pressing out any excess water.
⏱️ 20 min - 3
Transfer the drained eggplant to a large mixing bowl and mash it with a fork or potato masher until mostly smooth. Allow the mashed eggplant to cool for at least 15 minutes.
⏱️ 15 min - 4
Preheat your oven to 375°F. Lightly grease a 9x9 inch baking dish.
⏱️ 5 min•🌡️ 375 - 5
To the cooled mashed eggplant, add the melted butter, beaten eggs, grated Parmesan cheese, 1/2 cup of seasoned panko breadcrumbs, black pepper, and red pepper flakes. Mix well to combine. If the mixture seems too wet, add up to an additional 1/4 cup of breadcrumbs until the mixture holds together.
⏱️ 5 min - 6
Transfer the eggplant mixture into the prepared 9x9 inch baking dish and spread it into an even layer.
⏱️ 2 min - 7
Evenly spread the marinara sauce over the eggplant layer, then sprinkle the grated mozzarella cheese over the marinara.
⏱️ 3 min - 8
Cover the baking dish with aluminum foil and bake for 35-40 minutes, or until the casserole is bubbly and the cheese is melted and lightly golden.
⏱️ 40 min•🌡️ 375 - 9
Remove from the oven. If desired, sprinkle with fresh sliced basil before serving.