Baked Eggplant and Egg Casserole with Herbs and Cheese

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes (includes 10 minutes resting)

Quick Ingredients

• 2 medium eggplants (about 2 1/2 lb total), cut into 1/2-inch rounds
• 2 tsp kosher salt, divided
• 1 cup all-purpose flour
• 2 large eggs + 2 tbsp water (for breading)
• 1 1/2 cups plain breadcrumbs
• 1/4 cup finely grated Parmesan (for breading)
• 1 tsp dried oregano, 1/2 tsp garlic powder, 1/2 tsp black pepper (for breading)
• 1 cup neutral oil (for frying), more as needed
• 8 large eggs (for the bake)
• 1/2 cup whole milk
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh basil (or 2 tsp dried basil)
• 2 cups shredded low-moisture mozzarella (8 oz)
• 1 cup shredded provolone (4 oz) (or 4 oz sliced provolone)
• 1/2 cup finely grated Parmesan (for layering)
• Nonstick cooking spray (for the baking dish)

Do This

• 1) Salt eggplant rounds for 15 minutes, then blot very dry.
• 2) Set up breading: flour; egg + water; breadcrumbs + Parmesan + seasonings.
• 3) Bread eggplant and pan-fry at 350°F until golden, 2–3 minutes per side; drain.
• 4) Whisk 8 eggs + milk + herbs + remaining salt.
• 5) Layer in a greased 9×13-inch dish: eggplant, cheeses, a little egg mixture; repeat; finish with cheese.
• 6) Bake at 375°F for 25–30 minutes until set (165°F in the center). Rest 10 minutes.

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Why You’ll Love This Recipe

• Comforting and hearty: crisp breaded eggplant turns tender in the oven, while the eggs bake into a cohesive, sliceable casserole.
• Simple, familiar ingredients with big flavor from herbs and a trio of cheeses.
• Great for breakfast-for-dinner, brunch, or meal prep because leftovers reheat beautifully.
• Easy to customize: swap cheeses, add a little heat, or tuck in some sautéed greens.

Grocery List

• Produce: 2 medium eggplants, fresh parsley, fresh basil (optional if using dried)
• Dairy: 10 large eggs (2 for breading + 8 for baking), whole milk, low-moisture mozzarella, provolone, Parmesan
• Pantry: all-purpose flour, plain breadcrumbs, kosher salt, black pepper, dried oregano, garlic powder, neutral oil (canola/vegetable), nonstick cooking spray

Full Ingredients

Eggplant

• 2 medium eggplants (about 2 1/2 lb total), cut into 1/2-inch rounds
• 2 tsp kosher salt, divided

Breading Station

• 1 cup all-purpose flour
• 2 large eggs
• 2 tbsp water
• 1 1/2 cups plain breadcrumbs
• 1/4 cup finely grated Parmesan cheese
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp freshly ground black pepper

For Frying

• 1 cup neutral oil (canola, vegetable, or grapeseed), plus more as needed

Egg Mixture and Layers

• 8 large eggs
• 1/2 cup whole milk
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh basil (or 2 tsp dried basil)
• 2 cups shredded low-moisture mozzarella (8 oz)
• 1 cup shredded provolone (4 oz) (or 4 oz sliced provolone)
• 1/2 cup finely grated Parmesan cheese
• Nonstick cooking spray (for the dish)
• Optional: 1/4 tsp red pepper flakes

Step-by-Step Instructions

Step 1: Salt the eggplant (quick de-bitter and dry)

Lay the eggplant rounds on a baking sheet or a large cutting board and sprinkle both sides with 1 1/2 tsp of the kosher salt (save 1/2 tsp for the egg mixture). Let sit for 15 minutes. You’ll see moisture bead up on the surface.

Use paper towels to blot the eggplant very dry on both sides. This helps the breading stick and reduces splatter during frying.

Step 2: Set up a simple breading station

Set out three shallow bowls or pie plates:

Bowl 1: Add the 1 cup flour.
Bowl 2: Whisk 2 eggs with 2 tbsp water until smooth.
Bowl 3: Combine 1 1/2 cups breadcrumbs, 1/4 cup Parmesan, 1 tsp dried oregano, 1/2 tsp garlic powder, and 1/2 tsp black pepper.

Line a second baking sheet with a wire rack (best) or paper towels for draining the fried eggplant.

Step 3: Bread the eggplant slices

Working with a few slices at a time, coat each eggplant round in flour (shake off excess), dip in the egg wash, then press into the breadcrumb mixture until well coated. Place on a clean tray while you finish the rest.

If your hands start getting “bready,” pause and rinse/dry them. Clean hands help you get an even coating without clumps.

Step 4: Fry until crisp and golden

In a large skillet (12-inch works well), heat 1 cup neutral oil over medium to medium-high heat until it reaches 350°F. If you don’t have a thermometer, test by dropping in a breadcrumb: it should sizzle actively right away.

Fry the breaded eggplant in batches (don’t crowd the pan) for 2–3 minutes per side, until deep golden brown and crisp. Transfer to the rack to drain. Repeat with remaining slices, adjusting the heat as needed to keep the oil close to 350°F.

Step 5: Preheat the oven and whisk the herby eggs

Preheat the oven to 375°F with a rack in the center.

In a large bowl, whisk together 8 eggs, 1/2 cup whole milk, 1/4 cup parsley, 2 tbsp basil (or 2 tsp dried basil), the remaining 1/2 tsp kosher salt, and (if using) 1/4 tsp red pepper flakes.

Step 6: Layer the casserole (eggplant, cheese, egg mixture)

Grease a 9×13-inch baking dish (or a 12-inch cast-iron skillet) with nonstick cooking spray.

Build two layers for a cohesive, sliceable bake:

Layer 1: Arrange half the fried eggplant in a snug, overlapping layer. Sprinkle with 1 cup mozzarella, 1/2 cup provolone, and 1/4 cup Parmesan. Pour over about 1/2 of the egg mixture.
Layer 2: Add the remaining eggplant. Top with the remaining 1 cup mozzarella, 1/2 cup provolone, and 1/4 cup Parmesan. Pour over the remaining egg mixture, aiming it around the edges and across the top so it seeps into the layers.

Gently press down with a spatula so the top layer settles slightly into the eggs.

Step 7: Bake until set, then rest before slicing

Bake at 375°F for 25–30 minutes, until the center is set (not jiggly) and a thermometer inserted in the center reads 165°F.

Let the bake rest for 10 minutes before cutting. Resting helps the eggs finish setting so the pieces hold together cleanly.

Pro Tips

• Blot the eggplant well after salting. Dry surfaces = crispier breading and less oil splatter.
• Keep oil near 350°F. Too cool and the breading absorbs oil; too hot and it browns before the eggplant softens.
• Drain on a rack if you can. Airflow keeps the crust crisp instead of steaming on paper towels.
• Use low-moisture mozzarella. It melts beautifully without making the casserole watery.
• Don’t skip the rest time. Ten minutes makes the difference between a cohesive slice and a loose scoop.

Variations

• Spicy and bold: Add 1/2 tsp red pepper flakes to the egg mixture and swap provolone for 4 oz pepper jack.
• Greens added: Stir 2 packed cups baby spinach (lightly wilted and squeezed dry) into the egg mixture before layering.
• Extra cheesy top: Add 1/2 cup shredded mozzarella to the final top layer and broil for 1–2 minutes after baking (watch closely).

Storage & Make-Ahead

Cool completely, then cover and refrigerate for up to 4 days. Reheat individual portions in a 350°F oven for 10–12 minutes (best for keeping the edges crisp) or microwave for 60–90 seconds until hot. For make-ahead, you can fry the eggplant up to 1 day in advance; refrigerate on a tray, covered. Assemble and bake the next day, adding 5 minutes to the bake time if the ingredients are cold.

Nutrition (per serving)

Approximate, based on 6 servings: 460 calories, 22 g protein, 29 g fat, 31 g carbohydrates, 7 g fiber, 890 mg sodium.