Roasted Eggplant Parmesan Casserole
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.
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.