Eggplant Parmesan Casserole

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Description

I really like this recipe. It’s a lot easier and fewer calories than traditional fried eggplant Parmesan.

Ingredients

  • 2 large eggplants
  • 2 tablespoons olive oil
  • 1 pinch salt, or as needed
  • 1 tablespoon olive oil
  • 2 cloves garlic, sliced
  • ½ teaspoon red pepper flakes
  • 3 cups prepared marinara sauce
  • ½ cup water, plus more as needed
  • ¾ cup ricotta cheese
  • ½ cup grated Parmesan cheese
  • ¼ cup shredded pepperjack cheese
  • salt and freshly ground black pepper to taste
  • ¾ cup dry bread crumbs
  • ½ cup grated Parmesan cheese
  • 2 tablespoons olive oil

Instructions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Cut 5 crosswise slices from center area of each eggplant
  3. about 1/2-inch thick
  4. to total 10 slices. Peel and dice remaining pieces of eggplant.
  5. 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
  6. about 3 minutes per side. Set eggplant slices aside on paper towels.
  7. 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
  8. about 5 minutes. Pour in marinara sauce and water. Turn heat to medium-low and cook until eggplant is tender
  9. about 15 minutes; stir occasionally. If sauce gets too thick
  10. add a little more water.
  11. Combine ricotta cheese
  12. 1/2 cup Parmesan cheese
  13. pepperjack cheese
  14. a pinch of salt
  15. 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.
  16. Spread about half the sauce into an 8×8-inch baking dish. Lay folded eggplant slices in a single layer into the dish. Spread remaining sauce over eggplant slices.
  17. Combine bread crumbs
  18. 1/2 cup Parmesan cheese
  19. and 2 tablespoons olive oil in a bowl; mix thoroughly. Spread crumb mixture over eggplant casserole.
  20. Bake in the preheated oven until casserole is bubbling and crumbs are browned
  21. 35 to 40 minutes.

Prep Time: 15 mins

Cook Time: 1 hr 5 mins

Total Time: 1 hr 20 mins

Servings: 6

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