Eggplant casserole

The title of this recipe is so unappealing, but it’s so tasty that you will forgive me.

I will warn you that this recipe is time consuming. However, since you get 20-25 minute intervals of baking, you get to “clean as you go” – which is a huge positive for me. This is also a GREAT way to convince kids to eat eggplant – “Pasta sauce and cheese! Two things that are on pizza! This is practically pizza!”


Two eggplants, sliced 1/2 inch thick
1 large egg
3/4 cup breadcrumbs
1 tsp dried oregano
salt and pepper
3/4 cup + 2 tbsp parmesan cheese, finely grated
4 cups tomato sauce
3 cups mozzarella, grated

Preheat your oven to 375F. Prepare your baking sheet, I like to use parchment paper for ease of clean up. In a shallow bowl, whisk your egg and 2 tbsp water. In a second shallow bowl, mix your breadcrumbs, 3/4 cup parmesan cheese, oregano, salt and pepper. Coat each eggplant slice in egg, then breadcrumb, and place on baking sheet.

Bake your eggplant for 20-25 mins, flip, then bake again for another 20-25. Breadcrumbs should be a nice golden brown when finished.

Crank the oven up to 400F.

Now take your casserole dish, and spread some of your tomato sauce in the bottom. Cover with a layer of eggplant, then mozzarella, and again sauce, eggplant, and mozzarella. Top with the 2 tbsp of parmesan. Cook for another 15-20 minutes. Let sit for 5 minutes before serving.