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Eggplant Parmesan Casserole

  • Veg
  • 1 hr 45 mins
  • Serves 6
  • Easy



Are you depriving yourself of traditional fried Eggplant Parmesan Casserole because of its high calories? We have a treat for you! This oven cooked Eggplant Parmesan Casserole recipe is easy to make and has surprisingly fewer calories than the traditional dish.

Health Benefits

Baked Eggplant Parmesan Casserole is far healthier than the fried casserole due to less consumption of oil in its preparation. Eggplant being the core ingredient in the recipe is full of vitamins, fiber, and minerals like phosphorus, copper, thiamin, and magnesium.

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How to Make Eggplant Parmesan Casserole

  1. Heat the oven to 375 degrees F or 190 degrees C.
  2. Taking the eggplant, cut 5 crosswise slices from the center area. Each slice needs to be 1/2 inch thick and ten slices are to be made. Peel and dice the remaining eggplant.
  3. In a large skillet, heat two tablespoons of olive oil over medium to high heat. When the oil is very hot, sprinkle eggplant slices and sprinkle salt lightly.
  4. Cook the eggplant in the skillet until they are softened. Give each side 3 minutes to cook.
  5. Remove from skillet and set eggplants on paper towels.
  6. In the same skillet, heat 1 tablespoon of oil and sauté garlic for just ten seconds. Add the diced eggplant and season with salt and red pepper flakes.
  7. Sauté until the eggplant is softened. It will around five minutes.
  8. Pour in marinara sauce and water.
  9. Decrease the heat to medium-low and let it cook until the eggplant is tender (15 minutes).
  10. Stir only occasionally and if the sauce’s consistency is more than you like, add more water.
  11. In a mixing bowl, combine ricotta cheese, half cup of parmesan cheese, pepperjack cheese, salt and black pepper. Mix until thoroughly combined.
  12. Take two tablespoons of the cheese mixture and spread on each eggplant slice.
  13. Fold the eggplant slice in half so that the cheese mixture gets enclosed.
  14. In an 8 by 8-inch baking dish, spread half of the sauce and place folded eggplant slices. Spread the remaining sauce on the top.
  15. In a bowl, combine breadcrumbs, ½ cup Parmesan cheese, and two tablespoons of olive oil. Mix thoroughly.
  16. Spread the breadcrumb mixture over the eggplant casserole.
  17. Bake in the preheated oven for 35 to 40 minutes until they are brown.


  • "Casserole" is a French word used in the early 18th century to denote the pot that is made of aluminum, earthenware or cast iron, essentially used in serving food.
  • In the 1950s, casserole became a popular one-dish meal in America.

Eggplant Parmesan Casserole is one variation of casserole. The traditional recipe for casserole includes canned meat, vegetables, and soup.

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