Luby's Baked Eggplant Casserole

Discover the comforting, homestyle flavors of Luby's Baked Eggplant Casserole, a hearty dish that combines tender, golden-brown eggplant slices with a rich tomato-basil sauce, layered generously with Parmesan and mozzarella cheeses. This classic casserole is crowned with a buttery panko breadcrumb topping, baked to golden perfection for a satisfying crunch in every bite. Perfect for family dinners or potlucks, this recipe is packed with Mediterranean-inspired flavor, thanks to fragrant garlic, oregano, and red pepper flakes. Serve it as a flavorful main dish or an impressive vegetarian entrée that’s as wholesome as it is indulgent. Ready in just over an hour, this baked eggplant casserole is sure to become a cherished comfort food in your rotation.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 2 large Eggplant
• 1 teaspoon Salt
• 4 tablespoons Olive oil
• 1 medium Yellow onion
• 3 large Garlic cloves
• 28 ounces Crushed tomatoes
• 1 teaspoon Dried basil
• 1 teaspoon Dried oregano
• 0.5 teaspoon Red pepper flakes
• 1 cup Parmesan cheese, grated
• 2 cups Mozzarella cheese, shredded
• 0.75 cup Panko breadcrumbs
• 2 tablespoons Butter, melted
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the eggplants into 1/2-inch rounds, then sprinkle both sides with salt. Let them rest on paper towels for 20 minutes to draw out excess moisture. Pat them dry with additional paper towels.

Step 3

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Working in batches, cook the eggplant slices for 2-3 minutes on each side until golden brown, adding more oil as needed. Set the cooked slices aside.

Step 4

In the same skillet, heat the remaining 2 tablespoons of olive oil and sauté the diced onion until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.

Step 5

Stir in the crushed tomatoes, dried basil, dried oregano, and red pepper flakes. Let the sauce simmer for 10 minutes, then season to taste with salt and pepper.

Step 6

Spread a thin layer of the tomato sauce on the bottom of a 9x13-inch baking dish. Arrange a layer of eggplant slices over the sauce. Sprinkle with Parmesan cheese and mozzarella cheese.

Step 7

Repeat the layers, finishing with a layer of sauce topped with both cheeses.

Step 8

In a small bowl, mix the panko breadcrumbs with the melted butter. Spread the breadcrumb mixture evenly over the casserole.

Step 9

Bake the casserole in the preheated oven for 30-35 minutes, until bubbly and golden brown on top.

Step 10

Remove from the oven and let the casserole rest for 10 minutes. Garnish with fresh parsley before serving.

Nutrition Facts

Serving size	(2563.6g)

Amount per serving	% Daily Value*
Calories	2425.7

Total Fat 156.8g	0%
Saturated Fat 67.8g	0%
Polyunsaturated Fat 6.3g
Cholesterol 318.0mg	0%
Sodium 6987.4mg	0%
Total Carbohydrate 167.8g	0%
Dietary Fiber 53.2g	0%
Total Sugars 80.1g
Protein 107.8g	0%

Vitamin D 14IU	0%
Calcium 2844.0mg	0%
Iron 13.0mg	0%
Potassium 5111.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.1%

Protein: 17.2%

Carbs: 26.7%