Name: Roasted Eggplant Parmesan Casserole
Prep time: 10 min
Cook time: 40 min
Total time: 60 min
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

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.