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If you're craving a comforting, cheesy dish, this Eggplant Parmesan Casserole is a must-try. Layers of golden fried eggplant, rich marinara sauce, and gooey mozzarella and parmesan cheese come together to create a mouthwatering meal. Perfect for a cozy dinner, this recipe is simple yet packed with flavor. Let's dive in and make something delicious!
The name of the recipe: Eggplant Parmesan Casserole Recipe
Ingredients:
- 2 large sliced into rounds eggplants
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup grated parmesan cheese
- 1 cup breadcrumbs
- 2 tbsp olive oil
- to taste salt
- to taste black pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- Slice the eggplants into rounds and season with salt. Let them sit for 10 minutes to draw out moisture, then pat dry.
- Heat olive oil in a frying pan over medium heat. Fry the eggplant slices until golden brown on both sides. Set aside.
- In a baking dish, spread a layer of marinara sauce. Add a layer of fried eggplant slices, then sprinkle with mozzarella and parmesan cheese. Repeat the layers until all ingredients are used, finishing with a layer of cheese.
- Sprinkle breadcrumbs on top and bake for 30-40 minutes, until the top is golden and bubbly.
- Let it cool for a few minutes before serving. Enjoy!
What You Will Need
Read more: Instant Pot Eggplant Parmesan Recipe
What you will need to make eggplant parmesan casserole
- Eggplants: Provides a hearty base, soaking up flavors while offering a tender texture after frying and baking.
- Marinara sauce: Adds rich, tangy tomato flavor, balancing the dish with acidity and moisture.
- Mozzarella cheese: Melts beautifully, creating a gooey, stretchy layer that binds the casserole together.
- Parmesan cheese: Offers a sharp, nutty flavor, enhancing the overall taste with its distinct profile.
- Breadcrumbs: Creates a crispy, golden topping, adding texture and a satisfying crunch.
- Olive oil: Essential for frying the eggplant, imparting a subtle, fruity flavor and aiding in browning.
Tools and Instruments Required
What tools/instruments will be needed to make Eggplant Parmesan Casserole Recipe
- Baking dish: Essential for layering and baking the casserole, ensuring even cooking and a golden, bubbly top.
- Frying pan: Used to fry the eggplant slices to a golden brown, adding flavor and texture.
- Knife: Necessary for slicing the eggplants into rounds, ensuring uniform pieces for even cooking.
- Cutting board: Provides a stable surface for slicing eggplants, keeping your kitchen safe and clean.
- Measuring cups: Helps measure out precise amounts of marinara sauce, cheese, and breadcrumbs for consistent results.
- Spatula: Useful for flipping eggplant slices in the frying pan and spreading marinara sauce in the baking dish.
Eggplant Parmesan Casserole
A comforting and cheesy eggplant casserole that's perfect for dinner.
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Ingredients:
Main Ingredients
- 2 large eggplants sliced into rounds
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs
- 2 tbsp olive oil
- to taste salt
- to taste black pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- Slice the eggplants into rounds and season with salt. Let them sit for 10 minutes to draw out moisture, then pat dry.
- Heat olive oil in a frying pan over medium heat. Fry the eggplant slices until golden brown on both sides. Set aside.
- In a baking dish, spread a layer of marinara sauce. Add a layer of fried eggplant slices, then sprinkle with mozzarella and Parmesan cheese. Repeat the layers until all ingredients are used, finishing with a layer of cheese.
- Sprinkle breadcrumbs on top and bake for 30-40 minutes, until the top is golden and bubbly.
- Let it cool for a few minutes before serving. Enjoy!
Notes:
For a healthier version, you can bake the eggplant slices instead of frying them.
Read more: Eggplant Pasta Casserole Recipe
Nutrition value:
Calories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 8gCholesterol: 30mgSodium: 600mgPotassium: 500mgFiber: 8gSugar: 10gVitamin A: 500IUVitamin C: 10mgCalcium: 300mgIron: 2mg
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Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the eggplant slices and fry them as directed.
- Layer the eggplant, marinara sauce, and cheeses in the baking dish.
- Cover the dish tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 24 hours before baking.
Freezing Instructions
- Assemble the casserole as per the recipe but do not bake.
- Wrap the dish tightly with plastic wrap, then cover with aluminum foil.
- Label with the date and freeze for up to 3 months.
- When ready to bake, thaw in the fridge overnight.
- Bake at 375°F (190°C) for 40-45 minutes until hot and bubbly.
Using breadcrumbs mixed with a bit of grated parmesan cheese on top adds an extra crispy texture and a burst of flavor to the Eggplant Parmesan Casserole.
Frequently Asked Questions
FAQ:
How do I prevent the eggplant from becoming soggy?
Salt the slices and let them sit for 10 minutes to draw out moisture, then pat dry.
Can I use a different type of cheese?
Yes, you can substitute mozzarella with provolone or fontina if you prefer.
Can I make this dish ahead of time?
Absolutely, assemble it and refrigerate. Bake it when you're ready to serve.
Is it possible to make this recipe gluten-free?
Yes, use gluten-free breadcrumbs instead of regular ones.
How do I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days.
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