Tender, golden eggplant slices layered with rich marinara and melty cheese, then baked into a bubbling casserole.
Perfect as a simple vegetarian main or a hearty side.
Why You’ll Love This Recipe
Low-maintenance – Roasted eggplant replaces frying for less hands-on time
Flavorful layers – Garlic-kissed eggplant, tangy marinara, and gooey mozzarella
Make-ahead ease – Roast eggplant early; assemble and bake when ready
Customizable – Add fresh basil, red pepper flakes, or breadcrumbs on top
Comfort food – All the charm of classic parm without fuss
Ingredient Highlights
Eggplant – Sliced ¼″ thick for even roasting and tender texture
Seasonings – Salt, pepper, and garlic powder coat each slice
Marinara sauce – Your favorite jarred or homemade tomato base
Cheese – Part-skim mozzarella and a sprinkle of Parmesan for melty, savory richness
Avocado oil spray – Ensures crisp, golden edges without excess oil
Pro Tips Before You Start
High heat roasting – 500°F gives tender centers and browned edges in under 25 minutes
Even seasoning – Spray oil first, then season, so spices stick to the slices
Slice uniformly – Consistent thickness prevents over- or under-cooking
Drain excess moisture – Roast thoroughly to evaporate water and avoid sogginess
Rest before serving – A 10-minute cooldown helps the casserole set for clean slices
How to Make Roasted Eggplant Parmesan Casserole
Step 1: Roast the Eggplant
Preheat oven to 500°F. Line a rimmed sheet with parchment and spray with avocado oil.
Arrange ¼″ eggplant slices in a single layer, spray tops with oil, and season with salt, pepper, and garlic powder.
Roast 15 minutes, flip, re-spray, and roast 10 more minutes until tender and golden.
Step 2: Lower the Heat
Reduce oven to 425°F while you assemble the casserole.
Step 3: Layer the Casserole
Oil a 1-quart dish.
Place half the eggplant slices in the bottom, spread half the marinara, and top with half the mozzarella.
Repeat with remaining eggplant, sauce, mozzarella, and sprinkle Parmesan.
Step 4: Bake & Finish
Bake 15 minutes until cheese is bubbly and golden. Cool 10 minutes before serving.
Serving Suggestions
Serve over spaghetti or zucchini noodles for a full meal
Pair with a crisp Caesar salad
Offer garlic bread or focaccia on the side
Variations & Substitutions
Herb infusion – Add fresh basil or oregano between layers
Breadcrumb topping – Mix panko with olive oil and sprinkle before baking
Vegan swap – Use dairy-free cheese and skip the Parmesan
Protein boost – Layer in sliced roasted chicken or Italian sausage
Storage & Leftovers
Refrigerate in an airtight container up to 3 days
Reheat in a 350°F oven for 10 minutes to refresh the top
Freeze assembled (unbaked) for up to 1 month; bake from frozen, adding 5–10 minutes
FAQs
Can I salt the eggplant to remove bitterness?
Modern eggplants are mild; roasting at high heat develops sweetness without salting.
What if I only have frozen eggplant slices?
Thaw and pat dry; roast as directed, adding a few extra minutes to evaporate moisture.
Can I assemble this ahead of time?
Yes—roast eggplant and layer, then cover and refrigerate before baking.
Why reduce the oven temperature?
Lowering to 425°F prevents cheese from burning while the casserole bakes.
Is a 1-quart dish necessary?
Any similar-sized oven-safe dish will work; adjust layering to fit.
How do I get a crisp top?
Switch to broil for the last 2 minutes, watching closely to avoid burning.
Final Thoughts
This Roasted Eggplant Parmesan Casserole strikes the perfect balance of ease and comfort.
With minimal prep and maximum flavor, it’s destined to become a weeknight favorite or a make-ahead star for gatherings.
