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eggplant spinach parmesan casserole

Eggplant Spinach Parmesan Casserole

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Prep Time 25 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 20 minutes
Course Main
Cuisine Italian
Servings 6 servings

Equipment

  • 1 9x13 inch baking dish
  • 2 large sheet pan
  • 1 Wire rack
  • 2 Mixing bowl
  • 1 Whisk
  • 1 large skillet
  • 1 Saucepan
  • 1 Chef's knife
  • 1 Cutting board
  • 1 measuring cup
  • 4 Measuring spoon
  • 1 Spatula
  • 1 Ladle
  • 1 aluminum foil sheet

Ingredients
  

  • 2 large eggplants sliced 1/2-inch thick
  • 2 tablespoon kosher salt
  • 3 tablespoon olive oil divided
  • 1 medium yellow onion finely chopped
  • 3 clove garlic minced
  • 6 cup fresh spinach roughly chopped
  • 2 cup marinara sauce
  • 1/2 cup heavy cream
  • 1/2 teaspoon red pepper flakes optional
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper freshly ground
  • 1/2 cup all-purpose flour
  • 2 large eggs beaten
  • 1 1/2 cup panko breadcrumbs
  • 1 cup grated Parmesan cheese divided
  • 1 1/2 cup shredded mozzarella cheese
  • 1/4 cup fresh basil chopped

Instructions
 

  • Preheat the oven to 425°F and line two sheet pans with wire racks lightly brushed with 1 tablespoon olive oil.
  • Sprinkle eggplant slices on both sides with kosher salt, set on racks, and let stand 15 minutes to draw out moisture.
  • Pat eggplant dry, dredge in flour, dip in beaten eggs, then coat in panko mixed with 1/2 cup Parmesan.
  • Arrange coated eggplant on racks and bake for 20 minutes, flipping halfway, until golden and crisp.
  • Meanwhile heat 2 tablespoons olive oil in a large skillet over medium heat, sauté onion 5 minutes until translucent, then add garlic for 30 seconds.
  • Add spinach to the skillet and cook, stirring, until wilted and most moisture evaporates, then season with black pepper and oregano.
  • In a saucepan warm marinara with heavy cream and red pepper flakes until gently simmering, then remove from heat.
  • Reduce oven temperature to 375°F and lightly oil a 9x13-inch baking dish.
  • Spoon a thin layer of the creamy marinara into the dish to coat the bottom.
  • Layer half the baked eggplant slices in the dish followed by half the spinach mixture, one-third of the sauce, and one-third of the mozzarella.
  • Repeat with remaining eggplant and spinach, another third of the sauce, and another third of the mozzarella.
  • Finish with remaining sauce, remaining mozzarella, and remaining 1/2 cup Parmesan, then cover loosely with foil.
  • Bake at 375°F for 20 minutes covered, then uncover and bake 5–10 minutes more until bubbling and browned on top.
  • Remove from oven, rest 10 minutes, and scatter chopped basil before slicing and serving.

Notes

For the crispiest layers, bake eggplant on racks so hot air circulates and moisture escapes; you can also air-fry in batches at 390°F for 10–12 minutes, flipping once. If using very salty marinara, reduce added salt and Parmesan slightly. Dry spinach well after wilting to prevent a watery casserole—squeeze it with tongs over the pan to evaporate excess liquid. Add mushrooms or roasted peppers between layers for variety, or swap panko for gluten-free crumbs. The cream mellows acidity and helps prevent splitting; if avoiding dairy, use a splash of oat cream and extra olive oil, and top with a dairy-free mozzarella.
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