Baked Eggplant Parm Casserole, Cheesy Thanksgiving Comfort

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What kind of recipe is it?

Baked Eggplant Parm Casserole is a delicious and hearty dish that showcases layers of perfectly baked eggplant, rich marinara sauce, and gooey cheese, making it a comforting favorite for vegetarians and meat lovers alike.

Its unique feature lies in the rich, savory flavors combined with a satisfying texture that appeals to the whole family.

Ideal for dinner gatherings or meal prep, this casserole isn’t only easy to prepare but also a great way to incorporate vegetables into your diet.

Ingredients

Cooking Steps

1. Preheat the oven to 190°C (375°F) and position the middle rack. Prepare a 23 x 33 cm (9 x 13 inches) baking dish by greasing it lightly with olive oil.
2. Wash the eggplants under cold water, then slice them into 1 cm (1/2 inch) thick rounds. Sprinkle both sides with salt and place them in a colander to draw out excess moisture, letting them rest for about 30 minutes.
3. Rinse the salted eggplant slices under cold water and pat them dry with paper towels. This step reduces bitterness and moisture, contributing to a better texture when baked.
4. In a large skillet over medium heat, add 2 tablespoons of olive oil. Once shimmering, add the minced garlic and sauté until fragrant, about 1 minute. Be careful not to let it brown.
5. Add flour to the skillet, stirring continuously for about 1 minute until it forms a paste, then gradually whisk in 240 ml (1 cup) of marinara sauce. Cook for an additional 2–3 minutes until slightly thickened. Set this sauce aside.
6. Heat a grill pan or skillet over medium-high heat. Lightly grease the pan with olive oil. Working in batches, grill the eggplant slices for about 2–3 minutes per side until they’re slightly charred and tender. Set the grilled slices aside.
7. In the prepared baking dish, spread a thin layer of the reserved marinara sauce on the bottom. Layer half of the grilled eggplant slices over the sauce, followed by half of the remaining marinara sauce, half of the mozzarella cheese, half of the parmesan cheese, and half of the fresh basil.
8. Repeat this layering with the remaining ingredients.
9. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes, until bubbling. Then, remove the foil and continue baking for an additional 15–20 minutes until the cheese on top is golden and bubbly.
10. Once done, remove the casserole from the oven and let it rest for 10–15 minutes at room temperature. This resting period allows the flavors to meld and makes serving easier.
11. Optionally, garnish the top with additional fresh basil before serving. Enjoy warm, noting the golden crust and the aroma of melted cheese and marinara.
12. For ideal texture, serve when the layer of the dish is slightly set, ensuring the cheese isn’t too hot and gooey, which will make it easier to slice.

Variations

• Vegan Eggplant Parm: Replace cheese with vegan mozzarella and use a plant-based marinara sauce for a dairy-free option.
• Quinoa & Eggplant Bake: Layer cooked quinoa (240 g / 1 1/3 cups) with marinara and vegetables for added protein and texture, making it heartier.
• Gluten-Free Option: Substitute all-purpose flour with gluten-free flour blend and guarantee the marinara sauce is gluten-free for a suitable dish.
• Spicy Italian Twist: Add red pepper flakes (1/2 tsp) to the garlic sauté for a kick, and use a spicy marinara sauce to enhance the overall flavor profile.

Tips on plating and presentation

To elevate your Baked Eggplant Parm Casserole, consider arranging the layers attractively before serving.

I love using a shallow dish so guests can see those beautiful cheese and eggplant layers. A sprinkle of fresh basil on top adds a vibrant touch.

You can also use decorative plates for an added wow factor—trust me, it makes a memorable presentation that impresses everyone at the table!

What other dishes can I pair it with?

When I think about pairing dishes with my Baked Eggplant Parm Casserole, a revitalizing side salad comes to mind immediately.

I love to include a crisp arugula salad drizzled with balsamic vinaigrette. Grilled garlic bread is another favorite, complementing the casserole’s flavors perfectly.

For a heartier touch, roasted vegetables add a lovely, earthy balance that rounds out the meal beautifully.

What drinks can I pair it with?

A revitalizing glass of white wine pairs beautifully with my Baked Eggplant Parm Casserole.

I’d recommend a crisp Sauvignon Blanc or a light Pinot Grigio to complement the rich flavors.

If you’re in the mood for something non-alcoholic, a sparkling lemonade or a invigorating herbal iced tea also match perfectly.

These beverages enhance the dish while keeping your meal delightful and balanced!

Frequently Asked Questions

Can I Make Baked Eggplant Parm Casserole Ahead of Time?

Absolutely, you can make it ahead of time! I often prepare my casserole a day in advance, storing it in the fridge. Just reheat it before serving, and it still tastes fantastic!

How Long Can Leftovers Be Stored in the Fridge?

I usually store leftovers in the fridge for about three to four days. Just make sure to keep them in an airtight container to maintain freshness and prevent any strange odors from sneaking in!

Is This Dish Suitable for Vegetarians?

Yes, this dish is definitely suitable for vegetarians! I’ve enjoyed the layers of flavors and textures without any meat. It’s a great option for anyone looking to savor a hearty, plant-based meal.

Can I Freeze Baked Eggplant Parm Casserole?

Yes, you can freeze baked eggplant parm casserole! I usually let it cool completely, cover it tightly, and then freeze. When I’m ready to eat, I just thaw and reheat; it tastes great!

How Long Does It Take to Cook the Eggplant?

It usually takes about 20 to 30 minutes to cook the eggplant, depending on the thickness of your slices. I recommend checking for tenderness before proceeding with any recipe. You want it perfectly cooked!