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Eggplant Parmesan Casserole

4

0 min

Eggplant Parmesan Casserole

Eggplant Parmesan Casserole Photo 1

Category

Egg appetizer

Time

0 min

Serving

6 persons

Calories

397

Rating

4.00★ (184)

Cuisine

Author: Victoria Buriak
I really like this recipe. It's a lot easier and fewer calories than traditional fried eggplant Parmesan.

Ingredients

  • eggplants: 2 piece
  • olive oil: 2 Tbsp
  • pinch salt: 1 piece (or as needed)
  • olive oil: 1 Tbsp
  • garlic: 2 clove (sliced)
  • red pepper flakes: 0.5 tsp
  • prepared marinara sauce: 3 cups
  • water: 0.5 cup (plus more as needed)
  • ricotta cheese: 0.75 cup
  • Parmesan cheese: 0.5 cup (grated)
  • pepperjack cheese: 0.25 cup (shredded)
  • salt and freshly ground black pepper: (to taste)
  • dry bread crumbs: 0.75 cup
  • Parmesan cheese: 0.5 cup (grated)
  • olive oil: 2 Tbsp

Metric Conversion

Stages of cooking

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  1. Preheat oven to 375 degrees F (190 degrees C).
    Eggplant Parmesan Casserole Photo 2
  2. Cut 5 crosswise slices from center area of each eggplant, about 1/2-inch thick, to total 10 slices. Peel and dice remaining pieces of eggplant.
    Eggplant Parmesan Casserole Photo 3
  3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until oil is very hot. Sprinkle eggplant slices lightly with a pinch of salt and cook in hot skillet in batches until slightly softened, about 3 minutes per side. Set eggplant slices aside on paper towels.
    Eggplant Parmesan Casserole Photo 4
  4. Heat 1 tablespoon olive oil in skillet and cook garlic for about 10 seconds; add diced eggplant and season with a pinch of salt and red pepper flakes. Saute until eggplant is softened, about 5 minutes. Pour in marinara sauce and water. Turn heat to medium-low and cook until eggplant is tender, about 15 minutes; stir occasionally. If sauce gets too thick, add a little more water.
    Eggplant Parmesan Casserole Photo 5
  5. Combine ricotta cheese, 1/2 cup Parmesan cheese, pepperjack cheese, a pinch of salt, and a pinch black pepper in a bowl until thoroughly combined. Spread about 2 tablespoons cheese mixture over each eggplant slice. Fold eggplant slices in half to enclose the cheese mixture.
    Eggplant Parmesan Casserole Photo 6
  6. Spread about half the sauce into an 8x8-inch baking dish. Lay folded eggplant slices in a single layer into the dish. Spread remaining sauce over eggplant slices.
    Eggplant Parmesan Casserole Photo 7
  7. Combine bread crumbs, 1/2 cup Parmesan cheese, and 2 tablespoons olive oil in a bowl; mix thoroughly. Spread crumb mixture over eggplant casserole.
    Eggplant Parmesan Casserole Photo 8
  8. Bake in the preheated oven until casserole is bubbling and crumbs are browned, 35 to 40 minutes.
    Eggplant Parmesan Casserole Photo 9

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