Can I peel the eggplant before making this casserole?

You absolutely can peel the eggplant if you prefer a smoother texture. Some people like to peel strips to keep some skin on for structure and color. The skin has lots of nutrients but if you dislike its firmness, peeling is fine.

How spicy is this Spicy Eggplant Casserole Recipe?

The heat level depends largely on the marinara sauce you use and how much garlic powder you add. Using a spicy marinara sauce like Rao’s adds a gentle warmth without overpowering the flavors. You can always tone it down by choosing a milder sauce or increase by adding chili flakes.

Can I make this recipe gluten-free?

Yes! To make it gluten-free, substitute regular panko breadcrumbs with gluten-free panko or crushed gluten-free crackers. Make sure your marinara sauce and all other ingredients are also gluten-free to avoid cross-contamination.

What’s the best way to prevent the casserole from becoming soggy?

Roasting the eggplant slices before layering prevents them from releasing too much water during baking. Also, toasting the panko breadcrumbs separately adds a crunchy texture that combats sogginess. Don’t overload the layers with marinara; a light spread works best. Finally, baking uncovered at the end removes excess moisture.

Spicy Eggplant Casserole: Flavorful & Easy Dinner Idea

Name: Spicy Eggplant Casserole Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian
Ingredients: 0.75 teaspoon oregano; 0.75 teaspoon basil; 0.75 teaspoon garlic powder; 0.75 teaspoon parsley; Salt and pepper to taste; 3 medium ripe eggplants (about 3 1/2 lbs); 3 tablespoons olive oil; 1 cup panko breadcrumbs; 2 tablespoons salted butter, melted; 0.5 cup grated Parmesan cheese, divided; 2.5 cups shredded mozzarella cheese, divided; 24 ounces marinara sauce, divided

Description

This Eggplant Casserole is a deliciously layered dish featuring roasted eggplant slices, marinara sauce, toasted panko breadcrumbs, and a blend of Parmesan and mozzarella cheeses. Baked to golden perfection, this casserole offers comforting Italian-inspired flavors perfect for a family dinner or entertaining guests.

Ingredients

Scale

Spices and Seasonings

0.75 teaspoon oregano
0.75 teaspoon basil
0.75 teaspoon garlic powder
0.75 teaspoon parsley
Salt and pepper to taste

Vegetables

3 medium ripe eggplants (about 3 1/2 lbs)

Other Ingredients

3 tablespoons olive oil
1 cup panko breadcrumbs
2 tablespoons salted butter, melted
0.5 cup grated Parmesan cheese, divided
2.5 cups shredded mozzarella cheese, divided
24 ounces marinara sauce, divided

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Instructions

Preheat and Prepare Seasoning Mix. Preheat oven to 425 degrees Fahrenheit. In a small bowl, combine oregano, basil, garlic powder, and parsley. Set aside. Measure remaining ingredients before starting.
Slice Eggplant and Arrange. Slice the eggplants into 1/4-inch thick slices, cutting wider slices in half if very large. Place the slices evenly on two lightly greased, light-colored baking sheets without crowding.
Season and Oil Eggplant. Lightly drizzle olive oil over the eggplant slices, sprinkle with salt, pepper, and the prepared seasoning mix. Toss gently by hand to coat evenly and arrange in a single layer with slight overlap if necessary.
Roast Eggplant. Bake eggplant for 20 minutes or until cooked through and tender. Remove from oven, set aside, and reduce oven temperature to 375 degrees Fahrenheit.
Toast Breadcrumbs. In a medium bowl, mix panko breadcrumbs with melted butter. Transfer to a medium skillet over medium heat and toast them, stirring continuously, until golden brown, about 2 to 3 minutes. Remove from heat and set aside.
Assemble Casserole - First Layer. Spread a light layer of marinara sauce on the bottom of a 9 x 13-inch baking dish. Arrange half of the roasted eggplant slices across the bottom, overlapping as needed. Sprinkle half the toasted breadcrumbs evenly over the eggplant. Dollop half of the remaining marinara sauce atop the breadcrumbs, then sprinkle half of the Parmesan and half of the mozzarella cheese.
Assemble Casserole - Second Layer. Add the remaining eggplant slices over the cheese layer. Spread the remaining marinara sauce evenly over the eggplant. Sprinkle with the remaining Parmesan cheese and mozzarella cheese.
Bake Covered. Cover the casserole with a lid or foil and bake at 375 degrees Fahrenheit for 18 minutes.
Bake Uncovered with Breadcrumbs. Remove cover and evenly sprinkle the remaining toasted breadcrumbs on top. Return to the oven and bake uncovered for up to 5 more minutes, keeping an eye on the breadcrumbs to prevent excessive browning.
Serve. Remove from oven and let rest briefly before serving. Enjoy your hearty, cheesy eggplant casserole!

Notes

The eggplant quantity is flexible; overlapping slices when assembling is recommended since eggplant shrinks when roasted.
Extra eggplant is useful in case some slices are cut too thin to use.
Leaving the skin on adds texture; alternatively, peel in strips if preferred.
Use high-quality ingredients, especially cheeses and marinara sauce, for best flavor.
Grate cheese from blocks rather than using pre-shredded for superior melt and taste; low-moisture whole milk mozzarella is ideal.
Rao’s marinara sauce is recommended but any good-quality marinara will work.
Add cooked and seasoned protein like ground beef or sausage between layers for variation.
Store leftovers in an airtight container refrigerated up to 3 days or freeze up to 3 months. The dish freezes well.

Nutrition

Serving Size: 1 serving
Calories: 320 kcal
Sugar: 6 g
Sodium: 550 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 7 g
Protein: 15 g
Cholesterol: 35 mg