Description
Get ready to impress with this Golden Eggplant Parmigiana Casserole, a rich and satisfying dish layered with golden-fried eggplant, tangy marinara, and melted cheese. Perfect for cozy dinners, holiday gatherings, or meal prep. This easy recipe is vegetarian, hearty, and a fantastic comfort food idea for lunch or dinner. Whether you’re searching for a quick weeknight meal or savory food ideas for entertaining, this classic Italian dish will become a staple on your dinner menu.
Ingredients
2 large eggplants
1 cup all-purpose flour
3 large eggs
1/2 cup olive oil
3 cups marinara sauce
2 cups shredded mozzarella cheese
1 cup grated parmesan cheese
1/2 cup fresh basil leaves
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
1. Slice the eggplants into 1/2-inch thick rounds. Sprinkle with salt and let sit for 30 minutes to draw out moisture. Pat dry.
2. Dredge the slices in flour, then dip into beaten eggs.
3. Heat olive oil in a skillet over medium heat. Fry eggplant slices until golden on both sides. Drain on paper towels.
4. Preheat oven to 375°F (190°C).
5. In a casserole dish, spread a layer of marinara sauce. Add a layer of fried eggplant.
6. Sprinkle mozzarella, parmesan, and fresh basil.
7. Repeat layers until ingredients are used up, ending with cheese on top.
8. Cover with foil and bake for 25 minutes.
9. Remove foil and bake an additional 15 minutes, until bubbly and golden.
10. Let rest for 10 minutes before serving.
Notes
For a lighter version, bake the eggplant slices instead of frying them.
Use gluten-free flour to make the dish gluten-free.
Let the casserole rest before slicing—it helps the layers hold together beautifully.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/8 of casserole)
- Calories: 375
- Sugar: 6g
- Sodium: 640mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 17g
- Cholesterol: 85mg
Keywords: eggplant parmigiana, vegetarian dinner, comfort food, baked eggplant, Italian casserole, easy recipe