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Summer baked eggplant parmesan casserole of eggplant slices coated in pesto and cheeses, layered lasagna-style with tomato sauce and cheese.
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5 from 3 votes

Baked Eggplant Parmesan Casserole with Pesto

Baked Eggplant Parmesan Casserole of eggplant slices coated in pesto and cheeses, layered lasagna-style with tomato sauce and cheese.
Prep Time30 mins
Cook Time2 hrs 15 mins
Course: Main Dish
Cuisine: Italian
Keyword: Eggplant Parmegiana Casserole, Eggplant Parmesan Casserole
Servings: 6
Calories: 443kcal
Author: The Wimpy Vegetarian

Ingredients

Chunky Roasted Tomato Sauce

  • 3 pounds Beefsteak tomatoes
  • 1 pound Roma tomatoes
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 5 garlic cloves, unpeeled
  • 2 sweet red bell peppers, sliced into large pieces
  • 1/4 cup pitted kalamata olives
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried red pepper flakes
  • 2 teaspoons balsamic vinegar

Eggplant Pesto Parmesan

  • 1 1/2 eggplant about 1 pound each
  • 3 large eggs
  • 6 tablespoons your favorite pesto sauce
  • 1/2 cup all-purpose flour
  • 1/4 cup cornflour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 cups shredded mozzarella cheese, divided
  • 1 cup Parmesan cheese
  • 1/2 cup Panko breadcrumbs
  • 1 teaspoon dried oregano
  • 1 tablespoon olive oil

Instructions

Chunky Roasted Tomato Sauce

  • 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.
  • Toss the garlic cloves in olive oil and add to the baking sheet. Add the red pepper slices. Roast for another 30 minutes.
  • 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

  • Arrange three small bowls on a work space and slice the eggplant into 1/2-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.
  • Heat a griddle over medium heat, and lightly oil the pan.
  • 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 surfaces are lightly browned. Stack and repeat with the remaining eggplant. For a 8 1/2" X 12" baking pan, I typically use 16 slices.
  • Make Ahead Tip: At this point, the tomato sauce can be poured into a jar and the eggplant parmesan carefully stacked in ziplock baggies. Tuck into the refrigerator for up to 24 hours.
  • 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 8 1/2" X 12" or 9" X 13" baking pan. Next arrange a layer of eggplant parmesan slices and sprinkle with 1/3 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.
  • Bake for 30 minutes. Add the remaining cheese on top and bake another 15 minutes.
  • Cool slightly before serving.

Notes

Calories were calculated using the VeryWell Fit nutrition calculator for 6 servings.

Nutrition

Calories: 443kcal