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Eggplant Parmesan Casserole: Easy Cozy Recipe for Italian Thanksgiving

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This hearty, vegetarian Eggplant Parmesan Casserole features roasted eggplant layered with tangy marinara, gooey mozzarella, and a crispy breadcrumb topping. It’s a comforting, crowd-pleasing dish perfect for Italian Thanksgiving, potlucks, or cozy family dinners.

Ingredients

Scale
  • 2 large eggplants (about 2 lbs each), peeled if preferred, sliced into 1/2-inch rounds
  • Salt and pepper, to taste
  • 3 tablespoons olive oil, plus more for greasing the baking dish
  • 3 cups marinara sauce (homemade or store-bought)
  • 2 cups shredded mozzarella cheese (whole milk preferred)
  • 1 cup grated parmesan cheese
  • 2 teaspoons Italian seasoning (or mix of dried basil and oregano)
  • 1 cup breadcrumbs (plain, Italian-style, or panko; gluten-free if needed)
  • 2 large eggs, beaten
  • Fresh basil, chopped (optional, for garnish)

Instructions

  1. Slice eggplants into 1/2-inch rounds. Sprinkle with salt and let sit in a colander for 30 minutes to draw out bitterness and moisture. Rinse and pat dry.
  2. Preheat oven to 425°F. Arrange eggplant slices on a lined sheet pan. Brush both sides with olive oil and season with pepper. Roast for 20 minutes, flipping halfway, until golden and tender.
  3. While eggplant roasts, grate parmesan and shred mozzarella. In a bowl, mix breadcrumbs with beaten eggs and Italian seasoning. Set aside.
  4. Reduce oven temperature to 375°F. Grease a 9×13-inch baking dish. Spread 1 cup marinara sauce on the bottom. Arrange a layer of roasted eggplant, sprinkle with 1/3 of the cheese mix, and spoon another cup of marinara sauce. Repeat layers, finishing with sauce and cheese.
  5. Sprinkle breadcrumb mixture evenly over the top. Add extra parmesan if desired. Drizzle with olive oil if breadcrumbs seem dry.
  6. Cover loosely with foil and bake at 375°F for 25 minutes. Remove foil and bake another 15 minutes, until top is golden and bubbly.
  7. Let casserole rest for 10 minutes before slicing. Garnish with fresh basil if desired.

Notes

For gluten-free, use gluten-free breadcrumbs. For vegan, substitute cheeses and eggs with plant-based alternatives. Salt and drain eggplant to prevent sogginess. Let casserole rest before serving for best texture. Leftovers taste great and can be frozen for up to 2 months.

Nutrition

Keywords: eggplant parmesan, casserole, Italian Thanksgiving, vegetarian, comfort food, easy, holiday, potluck, baked, gluten-free option

Find it online: https://hungermind.com/eggplant-parmesan-casserole-easy-cozy-recipe-for-italian-thanksgiving/