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Juicy Eggplant Casserole layered with sauce and cheese, baked golden.
Layered eggplant with tomato sauce and melted mozzarella.

Eggplant Parmesan Casserole

Author: Flavelo
Recipes Vegetarian & Vegan Dishes
Eggplant is like a sponge: full of tiny air pockets. If fried untreated, it soaks up oil. The secret is salting or pre-baking, which collapses the cells, resulting in a creamy rather than greasy texture. The acidity of tomatoes balances the earthy notes perfectly.
🕒 Prep Time 40 mins
🍳 Cook Time 30 mins
⌛ Total Time 1 hr 10 mins
🍽️ Servings 5 servings
🔥 Calories 450 kcal
🌍 Cuisine Mediterranean

Ingredients

Equipment Needed

  • Baking Dish
  • Skillet or Grill Pan
  • Paper towels

Allergen Information

⚠️ Milk

Instructions

1 ✓

Slice eggplant, salt liberally, let sit 20 mins, then pat dry.

Tip: Salt draws water out (osmosis), so it absorbs less oil and browns faster.
2 ✓

Pre-cook slices in a skillet or oven until lightly browned.

Tip: Pre-browning deepens flavor (Maillard reaction). If skipped, the casserole becomes watery.
3 ✓

Layer in dish: eggplant, sauce, cheese.

Tip: Go light on the sauce so the eggplant flavor shines.
4 ✓

Bake until cheese melts and browns.

Tip: Let cool slightly to set.

Recipe FAQ

Why is the eggplant bitter?
Older eggplants have bitter seeds. Salting and resting draws out the bitter juices.

Ingredients

  • 2 medium Eggplants
  • 1 1/4 cups Marinara Sauce
  • 1 cup Mozzarella Cheese (shredded or sliced)
  • 1/2 cup Parmesan Cheese