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Eggplant Parmesan Casserole Recipe

Eggplant Parmesan Casserole ingredients

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    2 sizeable eggplants

  • 2 tablespoons olive oil
  • 1 pinch salt, or as needed
  • 1 tablespoon olive oil
  • 2 cloves garlic, sliced up
  • 1/2 tsp red pepper flakes
  • 3 mugs well prepared marinara sauce
  • 1/2 mug water, as well as a lot more as required
  • 3/4 glass ricotta cheese
  • 1/2 mug grated Parmesan cheese
  • 1/4 glass shredded pepperjack cheese
  • salt and recently ground black pepper to taste
  • 3/4 mug dried up bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil


  1. Preheat stove to 375 qualifications F (190 degrees C).
  2. Minimize 5 crosswise pieces from middle section of each and every eggplant, about 1/2-in . thicker, to overall 10 slices. Peel and dice remaining items of eggplant.
  3. Heating 2 tablespoons olive oil within a big skillet around method-higher heat until finally oil is very hot. Sprinkle eggplant slices lightly by using a pinch of cook and salt in hot skillet in batches until slightly softened, about 3 moments per part. Establish eggplant slices apart on paper towels.
  4. Heat 1 tablespoon olive oil in cook and skillet garlic for about 10 seconds; add diced eggplant and time of year having a crunch of salt and red pepper flakes. Saute until eggplant is softened, about 5 minutes. Dump in marinara sauce and water. Turn heat to medium-reduced and cook until eggplant is soft, about 15 minutes; stir sometimes. If sauce gets also
  5. thicker, include a tad bit more water.
  6. Merge ricotta cheese, 1/2 glass Parmesan cheese, pepperjack cheese, a crunch of salt, and a crunch black pepper in a dish until finally thoroughly mixed. Distributed a couple of tablespoons cheese combination more than each eggplant cut. Retract eggplant slices in half to enclose the cheese combination.
  7. Spread about half the sauce into an 8×8-inch baking dish. Lay down folded eggplant pieces in a one level in the recipe. Spread out outstanding sauce above eggplant slices.
  8. Combine bread crumbs, 1/2 mug Parmesan cheese, and 2 tablespoons olive oil in the pan; mix thoroughly. Spread out crumb mix more than eggplant casserole.
  9. Bake in the preheated stove right up until casserole is effervescent and crumbs are browned, 35 to 40 a few minutes.
  10. Eggplant Parmesan Casserole is ready to serve.

Preparation time: 15 mins
Cook time: 1 hour and 5 minutes
Ready in: 1 hour and 20 minutes
Yield: 1 8×8-inch dish serving

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