Eggplant Casserole Recipe

4.94 from 32 votes

Eggplant Casserole Recipe

This eggplant casserole is made up of multiple stacked layers of baked eggplant Parmesan. The eggplant recipe is moist and packed with flavor, but not greasy.

Course Casserole, Entree

Cuisine Italian

Diet Vegetarian

Keyword eggplant casserole, eggplant recipes

Prep Time 30

Cook Time 1

Total Time 1 30

Servings

Calories 524kcal

Author Robin Gagnon

Ingredients

2 large eggplants or 3-4 medium eggplants
1 cup whole wheat flour
4 large eggs
⅔ cup milk
4 cups seasoned breadcrumbs
⅓ cup grated Parmesan cheese
½ cup olive oil 2 tablespoons per sheet pan and some for misting or basting
8 oz. sliced provolone
1½ cups shredded mozzarella or Italian cheese blend

Sauce

2 tablespoons oil
1½ cups sweet onion chopped
2 cloves garlic minced
56 oz Crushed Tomatoes (2 large cans)
12 oz Tomato Paste (2 small cans)
generous handful of fresh basil coarsely chopped

Instructions

Preheat oven to 400 degrees.
Cut off the top & bottom of each eggplant, and slice lengthwise into ¼-1/3 inch slabs.
Pour 2 tablespoons of oil onto baking sheets (you will probably need to do 3-4 sheets, so I do it in 2 batches)
Set up for breading the eggplant: Place flour in 1st bowl, beat eggs and milk in second bowl, and the crumbs with Parmesan cheese are mixed in the 3rd bowl.
Dredge each slice in flour, the egg wash , then crumbs, paying attention to keep one hand dry, while the other gets wet. (Keep a towel handy, as this is rarely a perfect process).
Place the slabs on baking sheets. Stack any that won't fit on a plate, to bake in a second round. Mist or baste the sheeted slabs with oil.
Bake for 12 minutes, then flip and bake another 8 minutes. (if you need to do a second set, wipe the sheets pans down re-oil and repeat the rest of the process.
While eggplant is baking start sauce. Saute onion and garlic over med-high heat until caramelized. Add the crushed tomatoes and paste, cook until the sauce starts to bubbles, reduce to low and allow to simmer for 8-10 minutes, then shut off burner and stir in the basil.
Remove the baked eggplant slices from oven and reduce oven temperature to 375 degrees.
Cover the bottom of a 2 quart lasagna pan with 1 ½ cups of sauce. Then arrange a layer of eggplant, overlap a little if you need to to ensure gaps are filled, top with more sauce, then ½ the provolone. Top with eggplant then sauce then provolone again. Final layer is remaining eggplant and a generous layer of sauce, but no cheese when it goes in the oven.
Place the lasagna pan on a baking sheet (just wipe on of the ones you used down) and bake for 30 minutes. Top with mozzarella cheese and bake 10 more minutes.
Allow to cool a few minutes before serving.

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