Eggplant Parmesan Casserole

I left out the ricotta and after I sauteed the cubed eggplant I added the cooked ground beef and spaghetti sauce to the same pan. I use 2 large eggplant and cut about 6 slices out of each and cubed the rest. I added some fresh basil, italian seasoning and oregano to the sauce. I used about 1 1/2 cups of parm cheese for the inside of the casserole and 1 1/2 cups with the panko breadcrumbs for the topping. I made it in a 9x13 pan.

This was tasty. I had to make a few changes because I did not have all the ingredients. I added artichoke hearts as I was short one eggplant and I will probably make that change permanent for future times. I also sliced the eggplant more thinly because I needed to get 10 slices from one eggplant. I feel this helped with folding them in half. I also added chicken to the marinara sauce. I was looking for more of a all in one baked dish. In the future I will decrease the marinara sauce as it was too much for me. I found this took longer to cook and prep than estimated but I find most recipes take longer than stated. This will be one I cook again and again.

We LOVED this recipe. My boyfriend raved about it with every bite. Everything went together so well and the browned crust on top was perfection. This was my first time cooking with eggplants and I was a little concerned about how they would turn out (I've heard they can taste bitter if they're not perfectly ripe) but they were fine and the recipe only brought out he best in their flavor. The only change I made was in regard to the cheese filling: instead of folding over the slices, I layered several eggplant slices on top of the marinara base, then aded the cheese, then added another layer of slices. The slices I had seemed a little too small to fold over. I also used panko bread crumbs. Definitely a keeper recipe.

We have a large family so I made 9 servings. I substituted the pepper jack cheese with an Italian blend that has asiago, provolone and mozzarella because I like the softer cheeses in Italian cooking. I also added an egg to the ricotta to make it less dense. The red pepper added a nice spice to this delicious meatless dish. Instead of making little 'taco' filled eggplant slices, I layered them and baked them in my extra large iron skillet. This did take almost 2 hours from beginning to end to make, but it was well worth it.

This recipe was really delicious! I left out the ricotta cheese because I didn't have any and honestly, I would never use it in the future because it was so good without it...which saved lots of calories!

I made this tonight for the first time; I did not change a thing; I did use my own home made marinara sauce. I think the prep time is a little optimistic, though; it did take me a little longer than 15 minutes to prepare, but other than that, this dish is perfect. This was a test run for me because I was thinking of serving it to company, so I wanted to try it out first. Husband loved it as well. I will never make eggplant any other way.

Even though I liked this dish, my kids did not. It was a blander than I was expecting and the crumb topping was too overwhelming. If I make this again, I'd add some thyme or basil to the cheese mixture and cut back on the crumb topping. I also think you could save time by cutting the eggplant in medallions and creating layers. I would recommend roasting or pan frying the eggplant since it tends to be a little mushy if you don't.

I really liked this recipe. First time I ever made an eggplant anything and my meat and potatoes man asked for 2nds. I sure he still prefers his meat and potatoes but I am glad he ventured off the beaten path and enjoyed something else.

My husband loved it, however, after preparing it, I realize that I prefer the "traditional" Eggplant Parmesan made with mozzarella and eggplant that is fried and breaded. I did follow the recipe as written, omitting just the garlic and red pepper flakes, as I used another Allrecipes recipe to make the marinara sauce which in itself had garlic and red pepper flakes. If I were to prepare this parmesan, again, I would try adding mote pepper jack cheese because it did seem lost in the ricotta cheese. I would also add a pinch of dried basil and dried oregano to the ricotta to give it more character. The bread crumbs were good but I think if I used melted butter instead of olive oil, the bread crumbs may feel a boast. Again, all was not lost, my husband is a fan and the reason for a 4 rating. While, regardless, I am a fan of Chef John.

Great recipe! Easier, less time, less oil.... than the conventional eggplant Parmesanthat I have been making for the past 40 years. My friends said how can you improve on “Perfect “ and I invited them for dinner and showed them how with this new recipe!

Another winner from Chef John! This was easy, healthy, and delicious. It's going into the 'keeper' file for sure. Even my vegetable-hating husband loved it!

Made this on Jan 9, 2020. Loved it. Next time will add more garlic and red wine to the sauce.

Unfortunately, like many of your vegetarian recipes, this is not vegetarian. Cheese is made with rennet which is made from the lining of a calves stomach, an animal product. Only kosher cheese or one made from a plant based rennet should be considered vegetarian.

Absolutely delicious! Would use a little bit less ricotta next time but it was everything I had hoped for and more otherwise.

We loved this recipe and I’ve made it twice now. I tweaked it a little by using two slices of eggplant with mixture in middle instead of taco technique and added fresh spinach to cheese mixture mad in between. It’s amazing!!!

Very easy to make. Great Vegetarian recipe and very tasty.

I really wanted to love this, but I did not. It was more bland than I expected (I even added fresh basil after it was finished cooking). I think the bread crumbs were too overpowering. I like the idea of this recipe, a cross between eggplant parm and lasagna, so I think I will try again but will tweak it.

Very good! I enjoy making casseroles and this one is now one of my favorites.

Loved this. only thing I changed was that I made twice as much breadcrumbs. Chef John's recipes are the besr

Thanks to Chef John. Another ten star dish.

Very good recipe! It definitely takes longer then 15 min to prep, but definitely worth it. All I did differently was add more sauce and more cheese! Yum!!

Made as is and it was perfect!

This would get 5 stars, but it is a fair lot of work for what it is. Next time, try using a rich pre-made marinara sauce (still homemade, but used in a previous dish) to reduce the work. C gives this a 9* rating -- and toddlers loved it with spiral pasta. Because real parm cheese is hard to find/expensive, I used half salty cheese from market and used decent cheddar instead of pepper jack.

I breaded the eggplant first and baked it at 400 for 25 mins and layered it instead of dicing and mixing in the pan, but basically the same ingredients. I did add some roasted garlic and freshly wilted spinach and thin sliced Brussels sprouts for additional nutrition. Easy way to hide veggies from kids!!

I added mozzarella on top and baked for an additional 5 minutes. Great recipe otherwise!

I actually made this as a larger batch since I had extra eggplant and my family loves eggplant. I have saved this recipe as it is fantastic! I also used a few additions I had in my frig and pantry, but the basic recipe is great as written, I hope your family enjoys it as much as our son did!

Easy, quick, healthy as you want to make it.....and very tasty. I added some cooked Hamburg to the dish for the meat eaters in the house but that is clearly optional. Will definitely incorporate this into our meal plans!

Oh wow! This has completely changed how I make eggplant Parmesan. It is so much better, easier and fewer calories. My husband usually has some issues with vegetarian meals, but he loved this.

This was a yum. I did use half the bread crumbs but everything else was according to chef John. I did use my own eggplant which made it even better. Can't wait to make it again.

This was okay to me. I am not big on eggplant to begin with. I am trying to do more vegetarian options and it was worth making. I will probably make it again.

Will definitely make again! Excellent flavor.

added extra onion, mushrooms and sauce. I also added a shy amount of Italian seasonings.

Yummmm

This is the first ever dish I made with eggplant and I loved it! What's even better, is that it's meat-free!

This was DELICIOUS! I used 2 1/3 cups marinara, substituted mozzarella for pepper jack cheese and halved the breadcrumbs. I will definitely be making this again!

This was absolutely fabulous. Made it just as written. So much easier than frying the eggplant, and healthier too. Next time I will attempt to use low or no fat cheeses. It’s a keeper!

Awesome-love the crunchy topping.

Didn't hold together well egg plant fell apart

I followed recipe to the tee, but i also added an egg to ricotta mixture. We both really liked this recipe and will make it again. But the prep time was WAY off...about 45 mins?

This is just unbelievable! I wouldn't change a thing. Simply amazing and was told I need to make it again, SOON!

Excellent - Easy to make and liked that it is the healthy version!

Excellent

This was my first go at eggplant. I adjusted for my family and added mushrooms, an onion, and pound of hamburger as well as doubling it. Instead of frying the sliced eggplant we dipped in egg then breadcrumbs and baked at 350 for 8 min per side. Next time we decided we would skin all the eggplant as we didn’t care for it. My mom, stepdad, kids, boyfriend everyone devoured this over a day. Everyone’s first time ever eating eggplant and they are already asking for it again tho it may be a bit. It took us way longer than the hour and 20 minutes stayed. Worth it though. Love love love

REALLY good just added a little more spice cause we like it !!

This was fantastic as made! Next time in the sauce I’m going to add some oregano and Italian seasoning as suggested by other reviewers just to tweak to my personal taste. The recipe as written was delicious. Thank you

Best eggplant parmesan recipe ever! I love eggplant parmesan but always have a problem getting my breading to stay in tact. This completely resolves that issue. Absolutely delicious! I will make this again and again! So happy I found this recipe!

We used fresh eggplants from our garden to make this. They were small so we didn't have slices quite as large or as much leftover eggplant for the sauce, but regardless, we both loved it! My boyfriend doesn't even really like eggplant but he gobbled it up. Thanks for a great low-calorie twist on the original!

This was amazing! My husband even went back for seconds

I loved the concept of this recipe, making it healthier but still crunchy. I completely peeled both the eggplants, sprayed the circles with cooking spray and baked them all at once in a 425 degree oven to save time. I used a jar of Rao marinara and also added cremini mushrooms and a chopped onion to the sauce. I used ricotta and mozzarella, parmesan, an egg and nutmeg for the filling. It came out amazing!!! I love all the eggplant in this recipe!!

Wow, my grocery list is growing by the video! I love Chef John! what a GREAT instructor! I can't wait to try all of your recipes .....Thank you very much Cheryl

This is a kinda time consuming recipe. But it's yummy! I thought it needed something more so I added ground beef to the marinara sauce. Also thought it a bit runny so made noodles and put over them. Good recipe. I would make it again.

Not bad! The only thing is I burnt the top of the casserole following the recipe :/

Delish...I made some changes (smaller amount and used ichiban eggplant). I also had some left over hamburger that I cubed up and sauteed it a bit with the eggplant to heat it up. I used my own sauce to make it up sooner. It was really good!

I made this one night looking for something easy and a little different for dinner. With some fresh Italian bread and a salad this was a hit with the family. Making this again for sure!

I made this and it is one of my favorite dishes/ I made no changes to recipe. Splendid!

Very easy to make and true to prep / cook time. My family LOVED it.

I made mine a little differently, however, I kept to the original recipe. I just put the sauce as a base then I cut round slices of eggplant and put them over it, I also fried up onion, mushrooms and garlic and put that over the top of eggplant and ricotta cheese, then more sauce, parmesan and tasty cheese. Yum!

I made this as written and loved it. The pepper flakes gave a nice kick. I have never made eggplant before and watched the video beforehand. It was a simple and delicious side dish.

Followed recipe exactly!!It was really good and will definitely make it again!

First time ever cooking eggplant and it worked out great! Cheated a bit on the vegetarian theme and added a little bit of sausage to the sauce. Served it with a side of spaghetti with a drizzle of olive oil and basil. Great recipe!!!

Fantastic! SOOOO Goood! My boyfriend and I are beginner cooks, and the recipe was easy to follow. I'm a long time fried eggplant fan, and it was terrific to have a healthier option. We followed everything except we used less oil for the eggplant and re-coated the pan for each batch. Also, we ended up needing more cheese mixture, so use sparingly or make extra. Don't leave out the red pepper flakes. The sauce is the best part, and that's the part that gives it the kick.

This recipe was delicious! I added a little extra seasonings to my sauteed garlic and eggplant to enhance the flavor. I also switched the pepper jack cheese for mozzarella, no other changes and it turned out perfect.

As is, this recipe is pretty good. I followed the directions exactly and found there to be a bit too much sauce for my liking. Truth be told, I thought the casserole was just okay but my family seemed to like it so that bumps it up to four stars. I doubt I'll be making this again but it was nice to try something a little different.

Very tasty. It was even better for lunch the next day.

It was good and filling I just wish I would have took the skin off of the eggplant. After reheating it was just mush and and tough skin.

I didn't change anything from the recipe and my husband absolutely loved it. This was my first attempt at eggplant parmesan and it was a success. My husband said it tasted like something from a restaurant.

Wasn’t sure I liked the crumbs on top as they were kind of mushy even tho they browned and for some reason it had too much juice! It took me forever to prep it about 2 hours! I was expecting it to be easy but it was not! Thus I rated it a 3.

I thought this recipe was really good. My first time ever eating eggplant and I was pleasantly surprised. I even had seconds. I did however use my own homemade meat sauce. I would definitely make this again. As always I suggest using a recipe as a guideline and tweaking it to your own liking.

Having made and enjoyed many of Chef John's recipes, I have 2 pieces of advice: 1 watch the video, and 2, don't be afraid to make the recipe your own. I made this recipe as presented, and while it's not "traditional" eggplant parm, I found it delicious. I found the half-inch slices just right and easily bendable after being in a HOT pan. The sliced garlic added a wonderful layer of flavor as well. Fewer calories and great flavor make it a definite keeper for me.

The first time I made this was for my boyfriend’s grandparents (risky, I know). But we all loved it! Great recipe!

What great way to lighten up eggplant parm! Very tasty, but I personally will use a little less breadcrumb next time (my 12 year old's only complaint.

Followed directions as written. Finished product had a lot of marinara sauce. The marinara sauce and cheese was the primary flavor and somewhat overwhelmed the eggplant. Enjoyed making it and glad I tried it, but don't plan to make again. Thanks!

Did not have pepper jack cheese, used an Italian blend suggested by another reviewer. My recommendation to myself, not a big fan, substitute another cheese for half of the parmigiana cheese. Otherwise, the dish is very good; always glad to find something my wife likes

Chef John! I love folding the eggplant and using minimal oil! Lucky enough to have pepper jack & parm on hand I substituted cottage cheese for ricotta as I was out. Due to cutting carbs I also substituted flax seed for bread crumbs. Certainly this is prone to the flavors embedded in your marinara, mine was a recipe found on this site (substituted homegrown tomatoes for stewed, added ground fennel & spinach and it was FANTASTICALLY AUTHENTIC! I've been a long time eggplang parm fan but didn't care for the breading, usually soggy. This is the only way to make eggplant parmesan for me! Thank you Chef John!

LOVED this, easy well thought out directions and the flavor and textures make for a decadent yet healthier meal!

I made half of this recipe for 4 of us and it was plenty. It is a real hit in our house. It is just spicy enough to make it seem very different for our usual eggplant parm. Really like the taco like slices and then the chopped in sauce. The ricotta is a lovely addition. It will be made many more times that is for sure.

My eggplants were extra large so I ended up with 12 slices. I used about 1 1/4 cups ricotta, packaged Italian Blend grated cheese (parmesan, mozzarella, romano) and served it with angel hair pasta. Delicioso! It's cheap, easy, and healthy. LOVED it!

Only changes I made were adding fresh basil leaves (about 15 finely chopped) into the cheese mixture and topping the cheese mixture with artichoke hearts. I used about 8 oz of hearts that I chopped and spread evenly on top of the cheese mixture. I was concerned it would be too much bread crumb topping but it wasn't...just delicious! Thanks Chef John!!!

My husband used this recipe but he didn't fold the slices of the eggplant. He just layered slices of eggplant and ricotta cheese in the pan. He confessed that next time he makes it (I requested this to be on our Fall/Winter menu) he will follow the recipe as is and fold the eggplant slices. I found the flavors to be wonderful, not too cheesy. This one is a keeper.

So fun to make and absolutely delicious. I used a 9x13 casserole dish and Trader Joe’s marinara due to time constraints. Will definitely make again.

It was very delicious. Lesson learned, dont cut the eggplant to thick. Hard to fold.

It was great. A little bland but I will make again, maybe adding basil next time.

Good recipe!!! Didnt miss the traditional breading on the slices of eggplant, just sautéed lightly in oil. ( I used more because the eggplant soaks it up). I also just laid the eggplant flat and spread cheese over it, then topped with the sauce.. Used less breadcrumbs on top also. Very tasty meatless casserole!

Very good, I also did layer the eggplant, I would cut down on the sauce, just a personal preference. I would also cut the bread crumbs down a bit.

I wouldn't change a thing. This recipe is perfect! I'm a big fan of Eggplant Parmesan, and I was intrigued by the thought of making it in a casserole. I wasn't disappointed, I'll be making this again...

This is easy to make and very tasty. I added a couple ounces of leftover roasted chicken.

So sorry, but it was labor intensive, too salty. Won't keep recipe. I liked the idea of pan searing eggplant and not frying. I think it was too salty because of the parm.

This was terrific! Very easy. I know people make changes and usually I read the reviews before I make a recipe to check in. The only change I made was to add sliced mushrooms with the chopped up zucchini. The hardest, or most difficult part of this recipe, was to not eat the cooked slices of zucchini while I’m waiting for the other parts of the recipe to come together!

This recipe was delicious. The whole family loved it. The crispy breadcrumbs on the top are a good addition to this casserole. I substituted mozzarella cheese for the pepper jack. That was just a personal taste change and it worked well. This recipe is a keeper and one to share!

Delicious. We reduced red pepper by half cuz one of my kids is sensitive to spice.

Incredibly delicious! I used 1/2 sauce from leftover Albondigas turkey meatballs that Chef John made in a different recipe and 1/2 tomato basil Classico. I subbed ground flax seeds for bread crumbs and used fresh Parmesan. About 10 minutes prior to finishing baking I sprinkled mozzarella cheese on top. Winner, winner, eggplant dinner. If I could I would give 6 stars. Bon apetit!

I prepared as written. I made a rookie mistake and burned the garlic. Had to pick out the burnt pieces. But the finished product was so tasty. I used jarred marinara so I always add herbs to it. We really liked the dish!

We've made this twice. It was delicious, just as written. Well, Prego was too sweet, so I added a little garlic salt. My next batch used a marinara sauce without sweeteners, so no adjustment was necessary. My tips have to do with being a new gardener. I read the wrong advice, and some of our eggplant was overripe and had turned bitter. After slicing the eggplant, I put it onto paper towels and salted both sides. Waited 30 minutes, and then rinsed the salt off. I even tasted the corners of a few slices after it was cooked. One eggplant was TOO bitter, so it was discarded. (New gardener.) We loved it. It is now in our favorites. It was like lasagna without the noodles. I'm passing this recipe on to my vegetarian nephew.

It definitely was different , I like vegetables …. But this was totally not my next go to !!!!

This recipe is amazing exactly as written, given you are using your own home made Marinara sauce or a good quality brand. The first time trying a new recipe I always follow directions before giving it my own twist. My family devoured this, my Meat and Potatoes husband and my vegetarian father alike, so now now I use 3 eggplants- 5 cups of Marina sauce- I double the cheese filling but still use the same amount of Bread crumbs for the topping to might it a little lighter ( I use 4-C Gluten free plain variety). Now that this has become one of my staples I decided to grill the eggplant tonight ( instead of frying, since eggplant does soak up so much oil- I seasoned with a dash of oregano, basil and garlic . My family didn't notice a the difference and it was easier too! By the way, I buy Aged Parmesan- and grate it fresh. Less preservatives- and this dish tastes very Farm to Table!

It's not vegetarian, as written. Parmesan cheese is not vegetarian..... So take out the parm and it's a vegetarian recipe. I added more of the italian seasonings and it turned out fine.

Yum. I felt like it needed a tiny bit less spice and a little bit less breadcrumbs. Maybe a little less sauce, but I typically don't like my pasta terribly saucy. Tasty!

Delicious!!!i was skeptical , i hate casseroles, but love eggplant, easy quick and so much flavor!!!!! Will make it again!!!

It was good, but a bit bland overall. I will add spicy Italian sausage for the next time.