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Loaded Eggplant Parmesan Bake

A hearty and satisfying Eggplant Parmesan casserole baked with layers of tender eggplant, rich tomato sauce, ricotta cheese, mozzarella cheese, and a crispy breadcrumb topping. A protein-rich and flavorful vegetarian main course.

Prep Time
30 minutes
Cook Time
45 minutes
Servings
6-8
Ingredients
  • 2 Large Eggplants
  • 1 tsp Salt
  • 1/4 cup Olive Oil
  • 1 Onion (diced)
  • 2 cloves Garlic (minced)
  • 28 oz Canned Crushed Tomatoes
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 1 tsp Sugar
  • 1/2 tsp Black Pepper
  • 15 oz Ricotta Cheese
  • 1/2 cup Grated Parmesan Cheese
  • 1 Large Egg
  • 1/4 cup Fresh Parsley (chopped)
  • 2 cups Shredded Mozzarella Cheese
  • 1/2 cup Breadcrumbs (Italian seasoned)

Prepare the Eggplant

Preheat your oven to 400°F (200°C). Slice the eggplant into 1/4-inch thick rounds. Place the eggplant slices on a baking sheet lined with parchment paper, sprinkle with salt, and let them sit for 30 minutes to draw out excess moisture. Pat dry with paper towels.

Cook the Tomato Sauce

Heat the olive oil in a large saucepan over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more. Stir in the crushed tomatoes, oregano, basil, sugar, salt, and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally.

Prepare the Ricotta Mixture

In a medium bowl, combine the ricotta cheese, Parmesan cheese, egg, and parsley. Mix well.

Assemble the Eggplant Parmesan Bake

Spread a thin layer of tomato sauce on the bottom of a 9x13 inch baking dish. Layer eggplant slices over the sauce, overlapping slightly. Spread half of the ricotta mixture over the eggplant, then sprinkle with half of the mozzarella cheese. Repeat the layers: tomato sauce, eggplant, ricotta mixture, and mozzarella cheese. Top with the breadcrumbs.

Bake

Bake in the preheated oven for 30-40 minutes, or until the eggplant is tender and the cheese is melted and bubbly. Let stand for 10 minutes before serving.

Nutrition Facts Estimated per 100g of product

Note: Nutritional information is an estimate and can vary based on specific ingredients and preparation methods.

Approximate values:
Calories: 180
Protein: 10g
Fat: 10g
Carbohydrates: 12g

Other Considerations for Nutrition

To reduce fat, use part-skim ricotta and mozzarella cheese. You can also bake the eggplant instead of frying it. For a gluten-free option, use gluten-free breadcrumbs.

← Hearty Egg and Cheese Frittata with Sausage Quick and Easy Egg Curry →

FAQ

  • Can I use pre-made tomato sauce?

    Yes, you can use pre-made tomato sauce, but homemade sauce will have a richer flavor.
  • Can I add other vegetables to this dish?

    Yes, you can add other vegetables such as zucchini, mushrooms, or spinach. Sauté them before layering them into the casserole.
  • Can I make this dish ahead of time?

    Yes, you can assemble the Eggplant Parmesan Bake ahead of time and store it in the refrigerator for up to 24 hours before baking. Add a few minutes to the baking time if baking from cold.