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How to Make Eggplant Parmesan Casserole - A Step-by-Step Guide

There are few dishes as comforting and satisfying as a good Eggplant Parmesan Casserole. This classic Italian dish takes the humble eggplant and elevates it to new heights with layers of savory marinara sauce, gooey melted cheese, and crispy breadcrumbs. It's a hearty, filling meal that's perfect for a cozy night in with the family, or for impressing guests at a dinner party.

The beauty of Eggplant Parmesan Casserole lies in its simplicity. With just a few staple ingredients, you can ...

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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

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr 5 mins
  • Total Time: 1 hr 20 mins
  • Servings: 6
  • Yield: 1 8x8-inch dish

  • Preheat oven to 375 degrees F (190 degrees C).
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Combine bread crumbs, 1/2 cup Parmesan cheese, and 2 tablespoons olive oil in a bowl; mix thoroughly. Spread crumb mixture over eggplant casserole.
  • Bake in the preheated oven until casserole is bubbling and crumbs are browned, 35 to 40 minutes.

    • Nutrition

    397 cal.

    • Total Fat: 21g
    • Saturated Fat: 6g
    • Cholesterol: 20mg
    • Sodium: 906mg
    • Total Carbohydrate: 41g
    • Dietary Fiber: 12g
    • Total Sugars: 17g
    • Protein: 13g
    • Vitamin C: 8mg
    • Calcium: 253mg
    • Iron: 2mg
    • Potassium: 970mg

    Categories

    Vegetarian recipes
    Italian recipes
    Casserole recipes
    Main recipes
    Comfort food recipes