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–+ servings
Baked vegetarian casserole topped with melted cheese, breadcrumbs, and parsley in a red baking dish—a delicious eggplant recipe perfect for any meal.
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Eggplant Casserole Recipe

Our cheesy eggplant casserole with parmesan is the best side dish that tastes like a deconstructed version of your favorite Italian dinner.
Prep Time15 minutes
Cook Time45 minutes
Course: Side Dish
Cuisine: American
Keyword: casserole, eggplant, parmesan
Servings: 12
Author: Justine

Equipment

  • 1 9x13 casserole dish
  • 1 sheet pan

Ingredients

  • 4 pounds eggplant cut into bite size pieces, 4 medium eggplants
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp Italian seasoning
  • 2 tbsp olive oil
  • 1 cup mozzarella cheese
  • 1/4 cup parmesan cheese

Instructions

  • Preheat oven to 395F. Slice eggplants into bite size pieces, put into a bowl with olive oil and seasonings, toss to coat. Pour on to sheet pan and bake for 30 minutes.
  • Spray 9x13" casserole dish with non stick spray and pour in half roasted eggplant, then layer half the mozzarella cheese, layer with rest of eggplant, the remaining mozzarella and top with parmesan cheese.
  • Bake in the oven for 15 minutes or until golden brown and cheese is bubbling. Serve immediately for best results.

Nutrition

Serving: 2oz | Calories: 97kcal | Carbohydrates: 9g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 9mg | Sodium: 288mg | Potassium: 365mg | Fiber: 5g | Sugar: 5g | Vitamin A: 123IU | Vitamin C: 3mg | Calcium: 79mg | Iron: 0.5mg