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Cheesy Eggplant Parm Casserole is a delightful twist on the classic Italian dish, offering a comforting and hearty meal that celebrates the rich flavors of eggplant, marinara, and gooey cheese. This dish is not only satisfying but also a fantastic way to incorporate more vegetables into your diet, making it a great choice for both vegetarians and meat lovers alike.

Cheesy Eggplant Parm Casserole

Indulge in the deliciousness of Cheesy Eggplant Parm Casserole, a delightful twist on a classic Italian favorite! This hearty dish combines rich layers of fried eggplant, marinara sauce, and gooey cheese, making it perfect for both vegetarians and meat lovers. With its satisfying flavors and easy preparation, it's ideal for weeknight dinners or special occasions. Serve it with a side salad or garlic bread for a complete meal that everyone will love.
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Ingredients
  

2 medium eggplants, sliced into 1/4-inch rounds

1 teaspoon salt

1 cup all-purpose flour

4 large eggs, beaten

2 cups breadcrumbs (preferably Italian seasoned)

1 teaspoon garlic powder

1 teaspoon dried oregano

1/2 teaspoon crushed red pepper flakes (optional)

4 cups marinara sauce (homemade or store-bought)

3 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

Fresh basil leaves for garnish (optional)

Olive oil for frying

Instructions
 

Prepare the Eggplants: Place the sliced eggplant in a colander and sprinkle with salt. Let it sit for about 30 minutes to extract excess moisture and bitterness. Rinse the slices under cold water and pat dry with paper towels.

    Set Up Breading Station: In three separate shallow dishes, place the flour in one, beaten eggs in the second, and the breadcrumbs mixed with garlic powder, oregano, and crushed red pepper flakes in the third.

      Bread the Eggplant: Dip each eggplant slice first into the flour, shaking off the excess, then into the beaten eggs, and finally coat it with the breadcrumb mixture. Arrange the breaded slices on a baking sheet.

        Fry the Eggplant: In a large skillet, heat a generous amount of olive oil over medium heat. Fry the eggplant slices in batches until golden brown and crispy, about 3-4 minutes per side. Use a slotted spoon to transfer them to a paper towel-lined plate to drain.

          Assemble the Casserole: Preheat your oven to 375°F (190°C). In a greased 9x13-inch baking dish, spread a layer of marinara sauce on the bottom. Layer half of the fried eggplant slices, followed by half of the mozzarella cheese, and half of the remaining marinara sauce. Repeat the layers with the remaining eggplant, mozzarella, and sauce. Top with the grated Parmesan cheese.

            Bake: Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.

              Garnish and Serve: Let the casserole cool for about 10 minutes before serving. Garnish with fresh basil leaves for an extra touch. Slice and serve warm.

                Prep Time, Total Time, Servings: 30 minutes | 1 hour | 6-8 servings