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
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Baked Eggplant Parm Casserole, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactFair
- 50 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 1 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityGood
- 92 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Processed Culinary Ingredients
- 2 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 27
- Heart Health
- 71
- Metabolic
- 48
- Digestive
- 20
- Inflammatory
- 30
- Performance
- 43
- General Wellness
- 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 17%
- Protein 9.85 g Moderate 20%
- Carbohydrate 43.42 g 16%
- Total Fat 12.89 g Moderate 17%
- Saturated Fat 4.76 g High 24%
- Trans Fat 0.04 g High --
- Cholesterol 25.04 mg Moderate 8%
- Sodium 1402.01 mg High 61%
- Dietary Fiber 7.61 g Good Source 27%
- Total Sugars 12.34 g --
- Added Sugars 1.35 g Low Source 3%
- Calcium 250.41 mg Moderate 19%
- Iron 1.72 mg Low Source 10%
- Potassium 567.0 mg Moderate 12%
- Vitamin A 24.16 mcg Low Source 3%
- Vitamin C 6.63 mg Low Source 7%
- Vitamin D 0.07 mcg Low Source 0%
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.
- Is Baked Eggplant Parm Casserole healthy?
- Baked Eggplant Parm Casserole has an easyChef Pro health score of 42/100. Per serving, it provides 339.26 calories and 9.85 g of protein, or 20% of the Daily Value. It is a good source of dietary fiber. Worth noting per serving: sodium at 1402.01 mg (61% of the Daily Value) and saturated fat at 4.76 g (24% of the Daily Value). It contains Milk, Wheat and Gluten, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
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