Baked Eggplant Parm Casserole
Baked Eggplant Parm Casserole layers tender, pan-softened eggplant with a creamy ricotta and pepper jack blend, all nestled in bright marinara and finished with a crisp Parmesan crumb topping. It’s rich yet light on oil, balancing mellow eggplant with gentle heat and savory cheese. Perfect for a cozy weeknight dinner or a casual gathering where comforting Italian flavors shine.
- Prep15 mins
- Cook1 hr 5 mins
- Serves6
- DifficultyMedium
- 1
Preheat the oven to 375 degrees F (190 degrees C).
- 2
From the center of each eggplant, cut 5 crosswise slices about 1/2 inch thick to make 10 slices total. Peel and dice the remaining eggplant pieces.
- 3
Heat 2 tablespoons olive oil in a large skillet over medium-high until very hot. Lightly sprinkle the eggplant slices with a pinch of salt and cook them in batches until slightly softened, about 3 minutes per side. Set the slices on paper towels.
- 4
Heat 1 tablespoon olive oil in the skillet and cook the garlic for about 10 seconds; add the diced eggplant and season with a pinch of salt and red pepper flakes. Saute until the eggplant softens, about 5 minutes. Stir in the marinara sauce and water. Reduce the heat to medium-low and cook, stirring occasionally, until the eggplant is tender, about 15 minutes. If the sauce becomes too thick, add a little more water.
- 5
In a bowl, combine ricotta cheese, 1/2 cup Parmesan cheese, pepperjack cheese, a pinch of salt, and a pinch of black pepper until well mixed. Spread about 2 tablespoons of the cheese mixture on each eggplant slice. Fold the eggplant slices in half to enclose the filling.
- 6
Spread about half of the sauce in an 8x8-inch baking dish. Arrange the folded eggplant slices in a single layer in the dish. Spread the remaining sauce over the eggplant.
- 7
In a bowl, combine bread crumbs, 1/2 cup Parmesan cheese, and 2 tablespoons olive oil; mix well. Spread the crumb mixture over the eggplant casserole.
- 8
Bake in the preheated oven until the casserole is bubbling and the crumbs are browned, 35 to 40 minutes.
- Calories 339.26 kcal Moderate
- Protein 9.85 g Moderate
- Carbs 43.42 g Moderate
- Total Fat 12.89 g Moderate
- Saturated Fat 4.76 g High
- Trans Fat 0.04 g High
- Cholesterol 25.04 mg Moderate
- Sodium 1402.01 mg High
- Fiber 7.61 g Good Source
- Sugar 12.34 g High
- Added Sugar 1.35 g Low Source
- Calcium 352.91 mg Good Source
- Iron 1.72 mg Low Source
- Potassium 567.0 mg Moderate
- Vitamin A 19.92 mcg_rae Low Source
- Vitamin C 17.06 mg Moderate
- Vitamin D 0.11 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Wheat 🌾
- Gluten
About This Recipe
Baked Eggplant Parm Casserole is an Italian side dish recipe made with 12 ingredients. It takes about 1 hr 20 mins, serves 6, and is rated medium. Key ingredients include Bread Crumbs, Eggplant, Garlic, and Grated Parmesan Cheese. Each serving provides about 339.26 kcal, and is a good source of fiber.
Recipe Questions
- What is Baked Eggplant Parm Casserole?
- It is an Italian casserole recipe made with 12 ingredients, usually served for side dish or dinner or lunch.
- What is Baked Eggplant Parm Casserole made of?
- The main ingredients are Bread Crumbs, Eggplant, Garlic, Grated Parmesan Cheese, Marinara Sauce. The full list of 12 is above.
- How long does it take to make Baked Eggplant Parm Casserole?
- About 1 hr 20 mins in total: 15 mins to prepare and 1 hr 5 mins to cook.
- How many calories are in one serving?
- One serving provides about 339.26 kcal. The full nutrition breakdown is above.
- Is Baked Eggplant Parm Casserole easy to make?
- This recipe is rated medium, with 12 ingredients and 8 steps.
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