Baked Eggplant Parmesan Casserole

eggplant pasta cass
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Who doesn't love Eggplant Parmesan?  We do!  This recipe does not require frying.Just layer the ingredients in a deep casserole dish, cover and bake. 


1 or 2 thinly sliced eggplant - about 1 1/2 lbs (no need to peel)
1 eight ounce package mozzarella cheese
1/4 cup extra virgin olive oil
Shredded Parmesan cheese
1 1/2 cups jarred Marinara sauce - like Famiglia Del Grasso, Lidia's, Barilla
1/2 lb. cherry tomatoes or  2 sliced tomatoes 
1/2 lb. thin spaghetti; cooked per package instructions, al dente


To avoid bitterness, use  long, slim eggplants - not a large, thick one. Slice eggplant thinly. (about 1/4- thick)
Preheat oven to 400 degrees. Cover 2 sheet pans with parchment. Add eggplant slices in a single layer. Splash on olive oil and shake on parmesan cheese.
Bake for about 20--30 minutes, until sizzly and cooked through
Boil pasta "al dente" as of package directions. Drain.
Pour a layer of tomato sauce into a  casserole dish
Layer in about 1/3 of each ingredient: Pasta, eggplant, tomatoes, mozzarella cheese and a shake of parm-then repeat until ingredients are used up.
End with Mozzarella and Parmesan cheese.
Cover tightly with foil. Bake about 45 minutes or until sizzly.  Uncover, and bake 10 minutes more.

Serves 3-4
Dairy, Easy, Kosher




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