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Trang chủ » Roasted Eggplant Parmesan Casserole – Easy Layered Bake

Roasted Eggplant Parmesan Casserole – Easy Layered Bake

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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.

Roasted Eggplant Parmesan Casserole

Quick & Simple Meals
This roasted eggplant parmesan casserole is a lighter take on the Italian classic. Roasted instead of fried, and layered with marinara, part-skim mozzarella, and just enough Parmesan to bring out bold, cheesy flavor—it's an easy weeknight dinner that feels extra comforting.
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 40 minutes mins
Cooling Time 10 minutes mins
Total Time 1 hour hr
Servings 2
Calories 210 kcal

Ingredients
  

  • Avocado oil spray
  • 1 large eggplant 1¼ lb, sliced ¼″ thick
  • ¼ tsp kosher salt
  • ¼ tsp black pepper
  • ¼ tsp garlic powder
  • ½ cup marinara sauce
  • 1 cup part-skim mozzarella shredded, divided
  • 1 Tbsp Parmesan grated

Instructions
 

  • Preheat to 500°F; line and spray a sheet with oil.
  • Roast seasoned eggplant 15 min; flip, spray, roast 10 min.
  • Reduce oven to 425°F.
  • Layer half eggplant, sauce, and mozzarella in an oiled 1-qt dish; repeat, top with Parmesan.
  • Bake 15 min until bubbly; cool 10 min before serving.
  • See full steps with tips & photos → https://mischacrossing.com/roasted-eggplant-parmesan-casserole/

Notes

  • Roasting the eggplant brings out a rich, caramelized flavor—no sogginess here!
  • For extra protein, layer in some cooked lentils or shredded rotisserie chicken.
  • Make it fully vegan by using plant-based mozzarella and skipping the Parmesan.

Suggest Another Dish:

  • Strawberry Spinach Salad with Poppyseed Vinaigrette – Fresh & Fruity
  • Cherry Pie Cocktail – Creamy Vodka Drink with Tart Cherry and RumChata
  • Smoked Bacon-Wrapped Manicotti – BBQ-Packed Pasta Delight
  • Chocolate Banana Muffins – Healthy, Moist, and Naturally Sweet
  • Carrot Cake Muffins – Healthy One-Bowl Recipe with Greek Yogurt
  • Lemon Coconut Baked Cod – Creamy Oven Fish Dinner
Baked Casserole Cheesy Eggplant Casserole Comfort Food Family-Friendly Healthy Vegetarian Low-Fat Cheese Meatless Dinner Meatless Monday Mediterranean Flavors Roasted Eggplant Parmesan Casserole Weeknight Meals
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