eggplant parmesan casserole

eggplant parmesan casserole
  • 2 large eggplants
  • 2 tablespoons olive oil
  • 1 pinch salt, or as needed
  • 1 tablespoon olive oil
  • 2 cloves garlic, sliced
  • 1/2 teaspoon red pepper flakes
  • 3 cups prepared marinara sauce
  • 1/2 cup water, plus more as needed
  • 3/4 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup shredded pepperjack cheese
  • salt and freshly ground black pepper to taste
  • 3/4 cup dry bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil



  1. Preheat oven to 375 degrees F (190 degrees C).
  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.
  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.
  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.
  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.
  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.
  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.
  8. Bake in the preheated oven until casserole is bubbling and crumbs are browned, 35 to 40 minutes.

03/28/2017
eggplant parmesan casserole, Casseroles recipe PT10M PT2H 6 435 calories
Comment on this content
angie's dad's best cabbage coleslaw
angie's dad's best cabbage coleslaw
In a large bowl, combine cabbage, onion, carrots, and celery..
57
home made mayonnaise
home made mayonnaise
Combine the egg, garlic, lemon juice and mustard in the cont..
118
cherry tomato sauce with penne
cherry tomato sauce with penne
Combine cherry tomatoes, oil, garlic, and salt in a saucepan..
77
focaccia bread
focaccia bread
In a large bowl, stir together the flour, salt, sugar, yeast..
5
458
easy four cheese lasagna
easy four cheese lasagna
Preheat oven to 375 degrees F (190 degrees C).Bring a large..
98
phladelpha marble brownies
phladelpha marble brownies
Heat oven to 350 degrees F.Prepare brownie batter as directe..
75
leftover turkey casserole
leftover turkey casserole
Preheat oven to 350 degrees F (175 degrees C).Prepare stuffi..
124
cauliflower alla parmigiana
cauliflower alla parmigiana
Heat oven to 425 degrees F. Butter a 10x8-inch oval baking d..
99
chicken piccata with artichoke hearts
chicken piccata with artichoke hearts
Mix together the flour, garlic powder, salt, pepper, and Ita..
120
eggplant parmesan
eggplant parmesan
Preheat oven to 350 degrees F (175 degrees C).Dip eggplant s..
132
eggplant-ziti parmesan
eggplant-ziti parmesan
Place the eggplant slices in a bowl, and sprinkle with salt...
114
stuffed eggplant parmesan
stuffed eggplant parmesan
Preheat oven to 325 degrees F (165 degrees C).Heat olive oil..
129
healthier eggplant parmesan
healthier eggplant parmesan
Preheat oven to 350 degrees F (175 degrees C).Beat together ..
145