Eggplant Parmigiana Casserole with Pesto

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Summer eggplant parmigiana casserole of eggplant slices coated in pesto and cheeses, layered with tomato sauce lasagna-style for easy serving.

Eggplant Parmesan Casserole

One of the things I’ve most enjoyed about blogging is getting to know people I may never meet.

We food bloggers share recipes, comment on each others blogs, and support each other through more social media channels than I thought I’d ever join. Along the way, we offer up pieces of our lives with anyone who stops by our kitchens. I know who had surgery this year, whose kids are sick, and who just celebrated a birthday or anniversary. I know about Wendy’s car that broke down in Texas, Liz’s lashing from a reader with strong opinions, and Cathy’s new job. When Joan’s daughter was hit by a car on her way to school last spring, fellow bloggers took over her blog to keep it going until she could return. Regular updates were posted, and we all breathed a sigh of collective relief when we learned her daughter would recover.

Eggplant Parmesan Casserole

We’re a community. We warmly embrace new bloggers, share what we’ve learned, and help make what’s largely a solitary pursuit much less lonely, sometimes by banding together in a group project. I blog with the Sunday Supper group, the Secret Recipe Group, and have just joined up with a group of local bloggers to create the Bay-Area Farmer’s Market Potluck blogging group.


Eggplant Parmesan Casserole

We divided into two groups (gluten-free and vegetarian), signed up for a course to prepare, and headed to our local farmer’s markets to purchase our ingredients.

Eggplant Parmesan Casserole

We’re thinking of doing this four times a year to celebrate either stars of the season, or forgotten fruits and vegetables that may get nudged aside by more plentiful varieties.

Eggplant Parmesan Casserole

This eggplant parmesan casserole is a perfect dish to take advantage of fresh produce from your local farmer’s market, and is a favorite of mine for a casual dinner for friends. I can make all the components in advance, and tuck into the refrigerator. Then I just assemble and bake before the guest arrive, and serve it with garlic bread and a big salad. Even Carnivorous Maximus has eaten this without any meat in sight! (Gasp.)

Eggplant Parmesan Casserole

A Few Cooking Tips

The Chunky Roasted Tomato Sauce can be made a week ahead and stored. In fact I like to always have some of this sauce around for quick pasta dinners with some chickpeas.

I use a combination of beefsteak and Roma tomatoes, particularly this time of year. The Roma tomatoes add a rich, meaty texture to the juicy beefsteaks.

Stack the eggplant slices on top of each other when assembling this lasagna-style casserole. This makes it far easier to serve and creates natural serving sizes for a crowd.

Fontina cheese makes a fabulous substitute for mozzarella cheese if you have some on hand. But don’t feel like you need to grate it up. I’ve laid thin sheets of it in the layers and it’s worked beautifully!

Eggplant Pesto Parmesan Lasagna

Prep time: 

Cook time: 

Total time: 

Serves: Serves 4 - 6

Chunky Roasted Tomato Sauce
  • 3 lbs beefsteak tomatoes
  • 1 lb Roma tomatoes
  • 1 Tbsp extra-virgin olive oil
  • 1 tsp kosher salt
  • ½ tsp ground black pepper
  • 5 garlic cloves, unpeeled
  • 2 sweet red bell peppers
  • ¼ cup pitted kalamata olives
  • 1 t dried oregano
  • ½ tsp dried red pepper
  • 2 tsp balsamic vinegar
Eggplant Pesto Parmesan
  • 1½ large eggplant (about 1 pound each)
  • 3 large eggs
  • 6 Tbsp your favorite pesto sauce
  • ½ cup all-purpose flour
  • ¼ cup cornflour
  • ½ tsp kosher salt
  • ¼ tsp ground black pepper
  • 2 cup shredded mozzarella cheese, divided
  • 1 cup Parmesan cheese
  • ½ cup Panko breadcrumbs
  • 1 tsp dried oregano
  • 1 Tbsp extra-virgin olive oil
Chunky Roasted Tomato Sauce
  1. Preheat the oven to 350˚F and line a baking sheet with parchment paper. Slice the tomatoes in half and arrange on the baking sheet, cut side facing up. Drizzle with olive oil, and lightly sprinkle with salt and pepper. Roast for one hour.
  2. Toss the garlic cloves in olive oil and add to the baking sheet. Add the red peppers. Roast for another 30 minutes.
  3. Cool, slip the peels from the tomatoes and garlic, and coarsely chop the peppers. Combine with the remaining sauce ingredients in a medium bowl, crushing the roasted tomatoes with your hands.
Eggplant Pesto Parmesan
  1. Arrange three small bowls on a work space and slice the eggplant into ½-inch rounds. Whisk the eggs together with the pesto in the first bowl. Stir together the flours, salt and pepper in the second bowl. Combine half of the cheeses, breadcrumbs and oregano in the third.
  2. Heat a griddle over medium heat, and lightly oil the pan.
  3. Dip an eggplant slice into the flour, followed by the egg-pesto mixture, and finally the cheeses. Place on the griddle. Repeat with enough eggplant to fill the griddle (I can fit around 8 slices of various sizes on mine). Cook for 5 minutes per side, until the eggplant becomes soft and the surfaces are browned and crisped. Stack and repeat with the remaining eggplant. For a 8½" X 12" baking pan, I typically use 16 slices.
  4. (At this point, the tomato sauce can be poured into a jar and the eggplant parmesan carefully placed in ziplock baggies. Tuck into the refrigerator for up to 24 hours.)
  5. Preheat the oven to 400˚F. Arrange the eggplant, tomato sauce and remaining cheese in layers as in a lasagna, spreading a thin layer of tomato sauce on the bottom of a 8½" X 12" or 9" X 13" baking pan. Next arrange a layer of eggplant parmesan slices and sprinkle with ⅓ of the remaining cheese. Repeat the order, starting with half of the remaining tomato sauce, a final layer of eggplant slices, half of the remaining cheese, and the remaining tomato sauce.
  6. Bake for 30 minutes. Add the remaining cheese on top and bake another 15 minutes.
  7. Allow to cool slightly before serving.
Now go check out the rest of the posts from our Bay Area Food Bloggers group (it has TWO desserts), and go visit your farmer’s market!

Farmer’s Market Bay-Area Bloggers Menu!


salad w dressing


Eggplant Parmesan Casserole

Eggplant Pesto Parmesan Casserole by The Wimpy Vegetarian

Side Dish

Summertime Vegetarian Stirfry 009a

Summertime Vegetarian Stir-Fry by Peanut Buter and Peppers



ZeBot Tomato Cake Close-Up

Striped Heirloom Tomato Spice Cake by Zebot’s Kitchen 


Peachy Keen Ice Cream Sandwiches by Fork and Swoon


If you’re interested in the gluten-free menu presented yesterday by our Bay-Area Food Bloggers group, go check out these posts!


Mozzarella & Tomato Caprese Skewers by The Heritage Cook


Warm Green Bean and Tomato Salad by Creative Mama, Messy House

Side Dish

Loaded Mashed Cauliflower by Nosh My Way


Roast Pork Tenderlion with Mushroom Marsala Sauce and Roasted Potatoes by Crazy Foodie Stunts


Vanilla Bean Infused Cheesecake with Peaches in Dark Rum Sauce by Fearless Dining

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  1. says

    Delicious recipe Susan and I love your Farmers Market blogging group, we should do that here in NYC. Everything you said is so true, most of us have never met face to face but we know more about each others lives, families, tastes, etc,,.. than possibly people they have met. We are a close knit group and I truly love sharing and meeting (virtually) others of like mind.
    Your eggplant parmigiano is wonderful. BTW, I am enjoying your hubby’s blog also.
    apuginthekitchen recently posted..Black And White Orzo With Roasted Cherry Tomatoes And Ricotta SalataMy Profile

  2. Rebecca says

    Oh. My. Just bought tomatoes for canning today and am getting ready for my Moussaka extravaganza. Think I may have to add this one in, too! Will report on how it tastes with that wonderful farmers’ market pesto. :)

  3. says

    Uh YUM. I love so much about this post.

    1) Bay Area farmer’s market potluck group sounds like SO MUCH FUN!!! I would probably eat wayyyy more than my fair share if you brought this to a potluck where I was present 😉
    2) These photos are gorgeous–they look straight out of CookingLight or something to me!
    3) if your husband ate this happily, that gives me so much hope for getting Erik to love this–can’t wait to try making it for him!
    4) Do you have any suggestions for what to do with a load of fresh basil? You’re one of the recipe creators I look up to, so thought I’d ask :) I’m going to make pesto and probably bruschetta, but other than that, I’m racking my brain to think of really summery dishes that use basil!
    Erika recently posted..Gooey Chocolate Oat CakeMy Profile

  4. says

    What a lovely recipe Susan. I adore eggplant parmesan and appreciate all of your tips and tricks such as making the sauce ahead of time. Those kind of suggestions make attacking this kind of dish so approachable for anyone who is time-challenged or experience-challenged.

    Great to meet you through this virtual dinner party and look forward to a real meet-up sometime soon and our next online gathering as well.
    Beth (OMG! Yummy) recently posted..Blistered Tomato, Corn, and Arugula Salad for a Farmers’ Market Dinner PartyMy Profile

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