Eggplant Parmesan Casserole 

Recipe Snapshot



Total Time

3 h 20 min




Make marinara sauce if using homemade.

Marinara sauce


Place sliced eggplant on a wire rack, then sprinkle evenly with a few teaspoons of Kosher salt on both sides. Allow the eggplant to sweat then flip and sweat. Use a paper towel to gently wipe any excess moisture off of the eggplant slices.

Sweat the eggplant


For this you’ll need shallow bowls. In one bowl, whisk together large eggs with Kosher salt. In the second bowl, combine flour and dried oregano. In the last bowl, combine breadcrumbs, grated Parmesan, Kosher salt, and  black pepper.

Set up the dredging station


In a large heavy bottom skillet, add enough neutral oil to come up about ½-inch. Heat over medium-high heat until a temperature of ~375F is reached. Meanwhile, prepare the eggplant.

Heat the oil


Dip eggplant slices in flour mixture first, carefully shaking off any excess, then place in the bowl with the eggs. Coat evenly on all sides, allowing excess to drip off before placing in the breadcrumb mixture. Repeat with remaining eggplant.

Dredge the eggplant


Working in batches so as not to overcrowd the pan, cook eggplant slices in hot oil until golden brown. Once done, carefully transfer to the wire rack, then sprinkle lightly with Kosher salt. Repeat until all eggplant is fried.

Cook the eggplant


Spoon sauce on the bottom of baking dish. Add a single layer of eggplant slices, then spoon sauce on top, spreading evenly over the eggplant. Sprinkle with ⅓ of the remaining grated Parmesan cheese and a few fresh basil leaves, ripped into small pieces. Repeat.

Assemble the eggplant parmesan


When ready, preheat an oven. Cover tightly with foil, being sure not to touch the top layer of cheese if possible. If this is unavoidable, spray the foil with nonstick cooking spray to prevent sticking. Bake covered, then remove the foil, return the casserole to the oven, and cook.

Bake the eggplant


Allow the eggplant to cool before slicing. This seems unnecessary, but the layers will slide around if they don’t have a chance to rest and cool. Enjoy with additional grated Parmesan and fresh basil leaves!

Rest, then serve


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