Eggplant Parmesan Casserole Recipe -
Eggplant Parmesan Casserole  Recipe
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Eggplant Parmesan Casserole
A delicious eggplant casserole with way fewer calories than most. See more

Eggplant Parmesan Casserole

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

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Ingredients Edit and Save

Original recipe makes 1 8x8-inch dish Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 5 mins

    1 hr 20 mins


  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.
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Reviews More Reviews

May 11, 2014

I left out the ricotta and after I sauteed the cubed eggplant I added the cooked ground beef and spaghetti sauce to the same pan. I use 2 large eggplant and cut about 6 slices out of each and cubed the rest. I added some fresh basil, italian seasoning and oregano to the sauce. I used about 1 1/2 cups of parm cheese for the inside of the casserole and 1 1/2 cups with the panko breadcrumbs for the topping. I made it in a 9x13 pan.

Mar 26, 2014

This was tasty. I had to make a few changes because I did not have all the ingredients. I added artichoke hearts as I was short one eggplant and I will probably make that change permanent for future times. I also sliced the eggplant more thinly because I needed to get 10 slices from one eggplant. I feel this helped with folding them in half. I also added chicken to the marinara sauce. I was looking for more of a all in one baked dish. In the future I will decrease the marinara sauce as it was too much for me. I found this took longer to cook and prep than estimated but I find most recipes take longer than stated. This will be one I cook again and again.


17 Ratings

Feb 08, 2014

This recipe was really delicious! I left out the ricotta cheese because I didn't have any and honestly, I would never use it in the future because it was so good without it...which saved lots of calories!

Mar 18, 2014

I really liked this recipe. First time I ever made an eggplant anything and my meat and potatoes man asked for 2nds. I sure he still prefers his meat and potatoes but I am glad he ventured off the beaten path and enjoyed something else.

Feb 23, 2014

I made this tonight for the first time; I did not change a thing; I did use my own home made marinara sauce. I think the prep time is a little optimistic, though; it did take me a little longer than 15 minutes to prepare, but other than that, this dish is perfect. This was a test run for me because I was thinking of serving it to company, so I wanted to try it out first. Husband loved it as well. I will never make eggplant any other way.

Jan 28, 2014

Another winner from Chef John! This was easy, healthy, and delicious. It's going into the 'keeper' file for sure. Even my vegetable-hating husband loved it!

Aug 19, 2014

Very tasty. It was even better for lunch the next day.

Aug 14, 2014

Fantastic! SOOOO Goood! My boyfriend and I are beginner cooks, and the recipe was easy to follow. I'm a long time fried eggplant fan, and it was terrific to have a healthier option. We followed everything except we used less oil for the eggplant and re-coated the pan for each batch. Also, we ended up needing more cheese mixture, so use sparingly or make extra. Don't leave out the red pepper flakes. The sauce is the best part, and that's the part that gives it the kick.


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  • Calories
  • 440 kcal
  • 22%
  • Carbohydrates
  • 42.6 g
  • 14%
  • Cholesterol
  • 30 mg
  • 10%
  • Fat
  • 23.8 g
  • 37%
  • Fiber
  • 11.6 g
  • 46%
  • Protein
  • 16.2 g
  • 32%
  • Sodium
  • 1022 mg
  • 41%

* Percent Daily Values are based on a 2,000 calorie diet.

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