Description
This Eggplant Casserole is a comforting Italian-inspired dish featuring tender slices of eggplant breaded, fried to golden perfection, and layered with marinara sauce and melted mozzarella cheese. Perfect as a hearty main course, it combines crispy textures and rich flavors with a creamy, cheesy topping baked to bubbly delight.
Ingredients
Eggplant Preparation
- 2 medium-large eggplants, sliced into ½” thickness (peeled or not)
- 1 tablespoon sea salt (for drawing out moisture from eggplants)
Breading and Frying
- 8 tablespoons vegetable oil, divided
- 5-6 tablespoons unsalted butter, divided
- 7-8 tablespoons all-purpose flour
- 4 large eggs, beaten
- 1 ¼ cup Italian breadcrumbs
Casserole Assembly
- 2 ½ cups marinara sauce (or more as desired)
- 4 cups shredded mozzarella cheese
Instructions
- Slice and Salt Eggplants: Slice the eggplants into ½-inch thick rounds, ensuring about 12 pieces to fit a 9×13 casserole dish. Lay them out on a wire rack and sprinkle generously with sea salt. Let them sweat for 1½ hours to draw out moisture and bitterness. Afterward, pat dry thoroughly.
- Preheat Oven and Prepare Dish: Preheat your oven to 425°F (220°C). Grease a 9×13 casserole dish and set aside for assembling the casserole later.
- Prepare the Frying Mixture: Heat 1-2 tablespoons vegetable oil and 1-2 tablespoons butter in a large skillet over medium heat until melted and hot, creating a thin layer covering the pan surface.
- Bread the Eggplant Slices: Working in batches, dredge each eggplant slice first in all-purpose flour, then dip into the beaten eggs allowing excess to drip off, and finally coat thoroughly with Italian breadcrumbs, pressing lightly to adhere well.
- Fry the Breaded Eggplant: Fry the slices in the hot skillet for about 2 minutes per side until golden brown. Add more oil and butter as needed across batches to maintain a thin frying layer. Set the fried slices aside on paper towels to drain excess oil.
- Layer the Casserole: Spread about ½ to ¾ cup of marinara sauce evenly on the bottom of the prepared casserole dish to create a thin base layer. Arrange a first layer of fried eggplant slices, covering as much surface as possible.
- Add Sauce and Cheese: Spoon approximately 1 cup of marinara sauce over the eggplant layer, ensuring good coverage, and sprinkle 2 cups of shredded mozzarella cheese evenly on top.
- Repeat Layers: Add a second layer of eggplant slices, followed again by sauce and the remaining 2 cups of mozzarella cheese to finish layering.
- Bake the Casserole: Cover the dish with aluminum foil (spray the foil with non-stick spray to prevent cheese from sticking) and bake in the preheated oven for 20-25 minutes. Remove the foil and bake uncovered for an additional 5 minutes if you desire a golden, bubbly cheese topping.
Notes
- Salting the eggplant significantly reduces bitterness and moisture, helping prevent sogginess in the final casserole.
- Frying the breaded eggplant creates a crispy crust which adds texture and flavor to the casserole.
- Use a wire rack to drain salted eggplant for best moisture removal.
- Spraying foil before covering helps keep cheese from sticking and tearing when removed.
- Adjust marinara sauce quantity based on preference for sauciness.
- Leftovers can be refrigerated for up to 3 days and reheated in an oven to maintain crispiness.
- Prep Time: 1 hour 45 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying and Baking
- Cuisine: Italian
