This Eggplant Parmesan Casserole is a delightful twist on the classic Italian dish, perfect for a comforting dinner. The layers of tender eggplant slices, rich marinara sauce, and gooey vegan mozzarella cheese create a harmonious blend of flavors and textures. Topped with a crispy breadcrumb mixture, this casserole is sure to become a family favorite.
If you're not familiar with vegan mozzarella cheese, it's a dairy-free alternative that melts and stretches like traditional mozzarella. You can find it in the refrigerated section of most supermarkets, often in the vegan or specialty cheese section. Make sure to check the label for any allergens if you have dietary restrictions.
Ingredients For Eggplant Parmesan Casserole
Eggplants: These are the star of the dish, providing a hearty and meaty texture. Marinara sauce: A rich tomato-based sauce that adds depth and flavor. Vegan mozzarella cheese: A dairy-free cheese that melts beautifully, adding a creamy layer. Breadcrumbs: These create a crispy topping, adding texture to the casserole. Dried oregano: A fragrant herb that enhances the Italian flavors. Dried basil: Another essential herb that complements the oregano. Salt: Enhances the overall flavor of the dish. Pepper: Adds a bit of heat and depth to the flavors.
Technique Tip for This Recipe
To achieve a perfectly crispy top layer in your eggplant parmesan casserole, toast the breadcrumbs lightly in a skillet with a bit of olive oil before sprinkling them on top. This will add an extra layer of texture and flavor to your dish.
Suggested Side Dishes
Alternative Ingredients
Eggplants - Substitute with zucchini: Zucchini has a similar texture and can absorb flavors well, making it a great alternative for eggplant in casseroles.
Marinara sauce - Substitute with tomato basil sauce: Tomato basil sauce offers a similar tomato base with a slightly different flavor profile, adding a fresh basil note to the dish.
Vegan mozzarella cheese - Substitute with vegan cheddar cheese: Vegan cheddar can provide a different but equally satisfying cheesy flavor, adding a bit of sharpness to the casserole.
Breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes can provide a similar crunchy texture and are often gluten-free, making them a versatile substitute.
Dried oregano - Substitute with dried thyme: Dried thyme offers a slightly different herbal note that complements the other ingredients well.
Dried basil - Substitute with dried parsley: Dried parsley can add a fresh, slightly peppery flavor that works well in place of dried basil.
Salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the casserole.
Pepper - Substitute with cayenne pepper: Cayenne pepper can add a bit of heat and spice, providing a different but enjoyable flavor profile.
Other Alternative Recipes Similar to This Casserole
How to Store or Freeze This Casserole
Allow the eggplant parmesan casserole to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
For short-term storage, transfer the casserole to an airtight container. Refrigerate for up to 3-4 days.
If you prefer to keep it in the original baking dish, cover it tightly with plastic wrap or aluminum foil before refrigerating.
For freezing, first, ensure the casserole is fully cooled. Then, wrap the entire dish in a layer of plastic wrap, followed by a layer of aluminum foil. This double layer helps prevent freezer burn.
Alternatively, you can portion out the casserole into individual servings. Place each serving in a freezer-safe container or zip-top bag. Label with the date for easy tracking.
When ready to enjoy, thaw the frozen casserole in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor.
Reheat the casserole in a preheated oven at 350°F (175°C) until warmed through, about 20-30 minutes. If reheating from frozen, it may take up to 45 minutes. Cover with aluminum foil to prevent the top from over-browning.
For a quicker option, reheat individual portions in the microwave. Place a serving on a microwave-safe plate, cover with a microwave-safe lid or paper towel, and heat on medium power in 1-minute intervals until hot.
How to Reheat Leftovers
Oven Method: Preheat your oven to 350°F (175°C). Place the leftover eggplant parmesan casserole in an oven-safe dish. Cover it with aluminum foil to prevent it from drying out. Bake for about 20-25 minutes, or until it's heated through and the vegan mozzarella cheese is melty and bubbly.
Microwave Method: Transfer a portion of the casserole to a microwave-safe dish. Cover it with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating. If needed, continue heating in 30-second intervals until hot.
Stovetop Method: Place a non-stick skillet over medium heat. Add a small amount of olive oil or vegetable broth to the pan. Add the leftover casserole and cover with a lid. Heat for about 5-7 minutes, stirring occasionally, until warmed through.
Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the leftover casserole in the air fryer basket, making sure it's in a single layer. Heat for about 5-7 minutes, or until the breadcrumbs are crispy and the casserole is heated through.
Best Tools for This Recipe
Oven: Used to bake the casserole at 375°F (190°C) until it is golden and bubbly.
Baking dish: The container in which you will layer the eggplant slices, marinara sauce, and vegan mozzarella cheese.
Knife: Essential for slicing the eggplants into ¼-inch rounds.
Cutting board: Provides a stable surface for slicing the eggplants.
Measuring cups: Used to measure out the marinara sauce, vegan mozzarella cheese, and breadcrumbs accurately.
Mixing bowl: Useful for combining the breadcrumbs with dried oregano and dried basil before sprinkling them on top.
Spoon: Handy for spreading the marinara sauce evenly over the eggplant slices.
Spatula: Useful for layering and spreading the vegan mozzarella cheese.
Oven mitts: Protect your hands when placing the baking dish in the oven and taking it out.
Cooling rack: Allows the casserole to cool slightly before serving.
How to Save Time on This Recipe
Pre-slice eggplants: Slice the eggplants ahead of time and store them in the fridge to save prep time.
Use store-bought marinara: Opt for a quality marinara sauce to cut down on cooking time.
Pre-shredded cheese: Buy shredded vegan mozzarella to avoid the hassle of shredding it yourself.
Layer efficiently: Arrange your eggplant slices, marinara sauce, and vegan mozzarella cheese in an assembly line to speed up the layering process.
Pre-mixed breadcrumbs: Mix breadcrumbs with dried oregano and dried basil in advance for quick sprinkling.
Eggplant Parmesan Casserole Recipe
Ingredients
Main Ingredients
- 2 large eggplants sliced into rounds
- 2 cups marinara sauce
- 2 cups vegan mozzarella cheese shredded
- 1 cup breadcrumbs
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- to taste salt and pepper
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the eggplants into ¼-inch rounds.
- Layer the eggplant slices in a baking dish, covering each layer with marinara sauce and vegan mozzarella cheese.
- Sprinkle breadcrumbs, dried oregano, and dried basil on top.
- Bake for 40 minutes, or until the top is golden and bubbly.
- Let it cool for a few minutes before serving. Enjoy!
Nutritional Value
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