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