Eggplant Parmesan Casserole


I really like this recipe. It's a lot easier and fewer calories than traditional fried eggplant Parmesan.

Prep Time:
15 mins
Cook Time:
1 hr 5 mins
Total Time:
1 hr 20 mins
1 8x8-inch dish


  • 2 large eggplants

  • 2 tablespoons olive oil

  • 1 pinch salt, or as needed

  • 1 tablespoon olive oil

  • 2 cloves garlic, sliced

  • ½ teaspoon red pepper flakes

  • 3 cups prepared marinara sauce

  • ½ cup water, plus more as needed

  • ¾ cup ricotta cheese

  • ½ cup grated Parmesan cheese

  • ¼ cup shredded pepperjack cheese

  • salt and freshly ground black pepper to taste

  • ¾ cup dry bread crumbs

  • ½ cup grated Parmesan cheese

  • 2 tablespoons olive oil


  1. Preheat oven to 375 degrees F (190 degrees C).

  2. Cut 5 crosswise slices from center area of each eggplant, about 1/2-inch thick, to total 10 slices. Peel and dice remaining pieces of eggplant.

  3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until oil is very hot. Sprinkle eggplant slices lightly with a pinch of salt and cook in hot skillet in batches until slightly softened, about 3 minutes per side. Set eggplant slices aside on paper towels.

  4. Heat 1 tablespoon olive oil in skillet and cook garlic for about 10 seconds; add diced eggplant and season with a pinch of salt and red pepper flakes. Saute until eggplant is softened, about 5 minutes. Pour in marinara sauce and water. Turn heat to medium-low and cook until eggplant is tender, about 15 minutes; stir occasionally. If sauce gets too thick, add a little more water.

  5. Combine ricotta cheese, 1/2 cup Parmesan cheese, pepperjack cheese, a pinch of salt, and a pinch black pepper in a bowl until thoroughly combined. Spread about 2 tablespoons cheese mixture over each eggplant slice. Fold eggplant slices in half to enclose the cheese mixture.

  6. Spread about half the sauce into an 8x8-inch baking dish. Lay folded eggplant slices in a single layer into the dish. Spread remaining sauce over eggplant slices.

  7. Combine bread crumbs, 1/2 cup Parmesan cheese, and 2 tablespoons olive oil in a bowl; mix thoroughly. Spread crumb mixture over eggplant casserole.

  8. Bake in the preheated oven until casserole is bubbling and crumbs are browned, 35 to 40 minutes.

Editor's Note:

Please note omission of the breaded topping when using the magazine version of this recipe.

Nutrition Facts (per serving)

397 Calories
21g Fat
41g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 397
% Daily Value *
Total Fat 21g 27%
Saturated Fat 6g 30%
Cholesterol 20mg 7%
Sodium 906mg 39%
Total Carbohydrate 41g 15%
Dietary Fiber 12g 41%
Total Sugars 17g
Protein 13g
Vitamin C 8mg 40%
Calcium 253mg 19%
Iron 2mg 13%
Potassium 970mg 21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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