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Eggplant Casserole
Eggplant Casserole is a comforting, layered dish combining sautéed eggplant, meat sauce, and two types of cheese for a flavorful Italian-American bake. Popular in family kitchens, it blends the richness of mozzarella and parmesan with savory meat and the unique texture of eggplant. Its layered approach is reminiscent of lasagna, making it a beloved alternative for vegetarians (when omitting meat) or anyone craving a cheesy, hearty bake.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Italian
Servings 8
Calories 340 kcal

Ingredients
  

  • 1 lb ground beef
  • 1 onion (chopped )
  • 1 garlic clove (minced )
  • 1 red eggplant (sliced ¼-inch thick)
  • 2 eggs
  • ½ cup milk
  • 1 tsp garlic powder
  • ¼ cup parmesan cheese (grated )
  • 1 cup all-purpose flour
  • Olive oil ( for frying)
  • 2 cups mozzarella cheese (shredded)
  • 1½ cups meat sauce (your favorite or homemade)
  • parmesan (Additional for topping)

Instructions
 

Step 1: Prepare Eggplant

  • Slice eggplant into ¼-inch thick rounds.
  • Sauté ground beef with chopped onion and garlic until cooked through. Add to prepared meat sauce.

Step 2: Egg Mixture and Breading

  • In a bowl, mix eggs, milk, garlic powder, and parmesan cheese.
  • Place flour in a separate dish.
  • Dip eggplant slices into the egg/milk mixture, then dredge in flour, then back into the egg/milk.

Step 3: Cook Eggplant

  • Sauté coated eggplant slices in olive oil over medium heat.
  • Transfer to paper towels to drain.

Step 4: Layer Casserole

  • In a sprayed casserole dish, layer in the following order:
  • Meat sauce
  • Mozzarella cheese
  • Parmesan cheese
  • Fried eggplant
  • Repeat layers 2–3 times.

Step 5: Bake

  • Bake in a preheated oven at 300°F for about 1 hour or until cheese is golden brown.

Tips

  • Substitute zucchini for eggplant for a lighter version.
  • Use a marinara sauce with basil for added flavor.
  • Add ricotta between layers for creaminess.
  • For vegetarian, omit ground beef and double the marinara.

Nutrition

Calories: 340kcalCarbohydrates: 18gProtein: 21gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 107mgSodium: 504mgPotassium: 395mgFiber: 1gSugar: 3gVitamin A: 497IUVitamin C: 4mgCalcium: 226mgIron: 3mg
Keyword casserole, cheddar cheese, dinner, eggplant
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