This delicious vegetarian casserole is full of Italian flavor - and because there's no breading it's low carb and lower in calories!
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❤️ Why you'll love it
- This easy recipe is full of classic eggplant parmesan flavor without all the work.
- One of the best vegetarian recipes that your family will ever try.
- There are no bread crumbs in this recipe which makes this dish low-carb friendly.
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
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🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- Slice the eggplant about ¾ of an inch thick, then brush with oil and roast in the oven until golden brown.
- Layer sauce and eggplant in an even layer in the bottom of the pan and then top with more sauce and cheese.
- Repeat layers with the remaining eggplant, ending with a sauce layer.
- Cover with aluminum foil and bake for 30 minutes.
🎥 Video
Click on the image to watch me make this recipe from start to finish with extra tips! (Video opens in a new tab).
🥄 Equipment
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You'll need the following items to make this recipe successfully.
🥫 Storage
Eggplant parmesan can be stored in the fridge for up to 3 days. Be sure to cover this dish with plastic wrap to keep it tightly sealed while in the fridge.
Reheat in the oven at 350 degrees for about 15-20 minutes, or until heated through.
This dish can be frozen in an airtight container for up to three months. Thaw in the fridge overnight before reheating.
📖 Variations
- I used jarred marinara sauce to save time on this recipe, but you can use your favorite homemade sauce if you prefer.
- Add some fresh basil leaves or your favorite fresh herbs to the marinara sauce for a fresh flavor in this dish.
- You can make a crunchy topping for this casserole by mixing together melted butter and panko breadcrumbs and then sprinkling the breadcrumb mixture on top of the casserole before you bake it.
- Add additional garlic powder to increase the flavor in this parmesan recipe.
- A teaspoon or so of Italian seasoning is a great way to increase the flavor of this recipe.
💭 Tips
Expert Tip: Try to slice the eggplant as evenly as possible so that the slices all cook at the same rate.
- I've found that fresh mozzarella cheese really tastes best in the baked eggplant parmesan recipe. You can use the pre-shredded cheese, but give the freshly grated cheese a try - you won't regret it.
- I've found that the best way to slice eggplant is to use a mandolin or a very sharp knife so that I get even slices.
- The eggplant skin gives a great texture to this dish, but if you prefer you can peel the eggplant first.
- Don't forget to spray your baking dish well with cooking spray so that cleaning up is a snap.
- If your eggplant slices still look a little wet when you remove them from the oven, pat them dry with paper towels.
- Have a large eggplant? You can slice the rounds in half if you need to.
- Vegetable oil can be used in place of olive oil, but if you have the olive oil on hand I recommend using it because it gives the eggplant a deep rich flavor.
- Don't cover this with aluminum foil for storing. The acids in the tomato sauce will eat through the aluminum foil and it will cause the casserole to have an off flavor.
👩🍳 FAQs
In most cases it's not necessary.
No, you don't need to peel the eggplant. I actually like to leave the skin on because it has a nice flavor and texture.
Usually eggplant is rubbery if it isn't cooked enough.
Whole eggplant is fine at room temperature for 2 to 3 days. Once cut it will need to be refrigerated and will last for 3-5 days. Rub with a little lemon juice to keep from browning. Cooked eggplant can be refrigerated 3-5 days or frozen for up to 6 months.
📚 Related recipes
- Chicken Parmesan is an easy recipe that is not only delicious but perfect for busy weeknights.
- Baked Garlic Parmesan Chicken is a classic Italian dish that your whole family will enjoy.
- If you love Italian food, you will enjoy this twist on a classic comfort food with this Chicken Alfredo Lasagna recipe.
- Y'all, I don't know how related it is but I absolutely LOVE this beer pizza dough!
🍽️ Serve with...
- This Italian Pasta Salad is a wonderful recipe to pair with this cheesy casserole.
- This Homemade Baguette recipe is perfect for making your own garlic bread to serve with this dish. Or try these easy soft breadsticks.
- Strawberry Sheet Cake is a simple dessert that is a delicious way to end this hearty meal.
📞 The last word
If you love eggplant as much as I do you'll love this cheesy, southern eggplant casserole.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Baked Eggplant Parmesan
Print Pin Recipe SaveEquipment Needed
Ingredients
- 2 lbs eggplant, peeled and sliced ¾ - 1 inch thick
- extra virgin olive oil, for brushing eggplant
- salt
- 5 cups marinara sauce
- 1 pound mozzarella, grated from a block
- 1 ½ cups Parmesan cheese, grated
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Instructions
- Add ½ cup Mozzarella and ½ cup Parmesan to a small bowl. Set aside.
- Preheat the oven to 425 degrees.
- Line a couple of sheet pans with parchment paper.
- Slice the eggplant about ¾ of an inch thick. You can peel it if you prefer - I don't.
- Bruch the slices on both sides with olive oil
- Layer them in an even layer on the sheet pans.
- Sprinkle with salt and pepper.
- Bake for 10 minutes, turn, and return to the oven.
- Bake 10 -20 minutes more, or until soft and cooked through.
- Remove from oven.
- Spray a 13x9-inch baking dish with no-stick cooking spray.
- Spread about ½ cup of sauce in the bottom of the baking dish and spread to cover.
- Place a layer of eggplant over the sauce.
- Spread with some of the sauce.
- Sprinkle with some of the cheese.
- Repeat layers ending with sauce.
- Turn the oven down to 350F.
- Cover with aluminum foil and bake for 30 minutes.
- Remove the foil and add the reserved cheese to the top.
- Bake for 10 - 15 more minutes or until cheese is melted and bubbly.
- Remove from the oven, tent the foil over the top, and let rest for 10 minutes before serving.
Notes
- The best way to slice eggplant is to use a mandolin or a very sharp knife so that I get even slices.
- The eggplant skin gives a great texture to this dish, but if you prefer you can peel the eggplant first.
- Don't forget to spray your baking dish well with cooking spray so that cleaning up is a snap.
- Don't cover this with aluminum foil for storing. The acids in the tomato sauce will eat through the aluminum foil and it will cause the casserole to have an off flavor.
M H Edwards
Although i have not given this a try i can usually spot a good recipe. I was looking 4 u to comment on the cheese as u did on another recipe calling 4 cream cheese. U cautioned to use full fat and not reduced. I never understood the charm of mozzarella until i discovered (Sargento's) full fat mozzarella cheese. This is not an endorsement in any way, just a fact. I appreciate ur advice on not to allow 4 the storage of tomato sauce or any other contact with aluminum, I destroyed a fine heavy aluminum pot of my Grandmothers this way. To my dismay, I couldn't figure out a way to stop the pitting on the interior. Lastly, I spotted you right off u as a Southern Girl when u mentioned the Jack Daniel's Caramel Sauce! LOL. WE southerners seem to find many ways of sneaking it into many dishes, like baked Sweet Potatoes, etc. Lastly, thank u for the time u take to carefully post ur recipes for clarity and I look forward to visiting ur site again and again. Cheers