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Required Equipment
- Wire racks
- Sheet pans
- Mixing bowls
- 9x13-inch baking dish
- Pastry brush
Utilized Devices
Cooking Techniques
- salting
- bread-coating
- oven-frying
- layering
Ingredients
- 1200 gGlobe eggplants — sliced into 1/2-inch rounds
- 12 gKosher salt — for sweating
- 120 gAll-purpose flour
- 150 gLarge eggs — beaten
- 150 gPanko breadcrumbs
- 100 gGrated Parmesan — divided
- 960 mlMarinara sauce
- 200 gShredded mozzarella
- 60 mlOlive oil
- 3 gDried oregano
- 10 gFresh basil — chopped
- 2 gBlack pepper
Instructions
Salt the eggplant slices on racks for 20 minutes to draw out moisture, then pat completely dry.
Set up dredging stations for flour, beaten eggs, and panko mixed with 1/2 cup Parmesan, oregano, salt, and pepper.
Dip each slice in flour, egg, and crumbs, arranging on parchment-lined sheet pans and drizzling with half the oil.
Bake at 425°F (220°C) for 20 minutes, flipping halfway and brushing with remaining oil until golden and crisp.
Spread 1 cup marinara in a greased casserole, layer eggplant, sauce, mozzarella, and Parmesan, repeating to use all ingredients.
Bake uncovered at 375°F (190°C) for 20 to 25 minutes until bubbling and browned; cool 10 minutes and shower with basil before serving.
Chef Tips
- ⭐Slice the eggplant evenly so every round cooks at the same rate.
- ⭐Use convection if available for extra crisp edges between layers.
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Nutritional Highlights
- ✓Baked—not fried—keeps saturated fat in check
- ✓Eggplant adds fiber and potassium
Dietary Notes
Compliant With
Allergens
- Contains dairy (cheese)
- Contains gluten (flour, breadcrumbs)
- Contains egg
FAQ
Can I assemble it in advance?
Layer the casserole up to 12 hours ahead, refrigerate, and bake straight from the fridge adding 5 minutes.
What if I want it extra crispy?
Layer the casserole with less sauce between slices and finish under the broiler for 2 minutes.
Nutrition
| Calories | 480 |
| Protein | 23 g |
| Carbs | 38 g |
| Fat | 24 g |