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Close-up of a slice of eggplant parmesan casserole on a light grey plate, showcasing its layers and texture.

Easy Eggplant Parmesan Casserole Recipe for Dinner

A delicious and hearty casserole combining eggplant, cheese, and savory sauces, perfect for a satisfying dinner.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: dinner
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 medium eggplants sliced lengthwise
  • 2 medium zucchinis sliced
  • 1 pound ground beef or turkey
  • 1 pound Italian beef sausage casings removed
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 cup marinara sauce sugar-free
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg egg
  • 2 tablespoons olive oil
  • to taste Salt and pepper

Method
 

  1. Preheat oven to 375°F (190°C). Slice eggplants and salt them; let sit 20 minutes, then rinse and dry.
  2. In a skillet, heat olive oil and cook ground meats with garlic, onion, salt, and pepper until browned. Add marinara sauce and simmer.
  3. Mix ricotta, egg, and Parmesan in a bowl. Layer eggplant slices, meat sauce, ricotta mixture, and cheeses in a baking dish. Repeat layers.
  4. Cover with foil and bake for 30 minutes. Remove foil and bake 10 more minutes until bubbly and golden.
  5. Let cool slightly, then serve hot garnished with parsley if desired.

Notes

For a vegetarian version, substitute meat with additional vegetables or plant-based protein.