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If you're craving a hearty, comforting dish with a touch of Italian flair, this Italian Eggplant Casserole is your answer. Layers of tender eggplant, rich marinara sauce, and gooey mozzarella and parmesan cheese come together to create a mouthwatering casserole that's perfect for any occasion. It's simple to prepare yet delivers big on flavor, making it a go-to for busy weeknights or a cozy weekend meal. Let's dive into this delicious recipe!
The name of the recipe: Italian Eggplant Casserole Recipe
Ingredients:
- 2 large sliced eggplants
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- Slice the eggplants into 1/4 inch thick rounds.
- Brush the eggplant slices with olive oil and season with salt and pepper.
- In a baking dish, layer the eggplant slices, marinara sauce, and cheeses.
- Bake in the preheated oven for 40 minutes, or until the cheese is bubbly and golden brown.
- Let it cool for a few minutes before serving.
What You Will Need
Read more: Turkish Eggplant Casserole Recipe
What you will need to make Italian Eggplant Casserole
- Eggplants: Provides a hearty, meaty texture and absorbs flavors well, making it the star of this casserole.
- Marinara sauce: Adds rich tomato flavor and moisture, tying all the ingredients together with a savory base.
- Mozzarella cheese: Melts beautifully, creating a gooey, cheesy layer that complements the eggplant and sauce.
- Parmesan cheese: Adds a sharp, nutty flavor and helps create a golden, crispy top layer.
- Olive oil: Enhances the eggplant's flavor and helps it roast to a tender, caramelized perfection.
Tools and Instruments Required
What tools/instruments will be needed to make Italian Eggplant Casserole Recipe
- Baking dish: Essential for layering eggplant, sauce, and cheese, ensuring even cooking and a cohesive casserole.
- Sharp knife: Needed to slice eggplants uniformly, which helps them cook evenly.
- Basting brush: Useful for brushing olive oil on eggplant slices, ensuring they are evenly coated.
- Oven: Cooks the casserole, melting the cheese and blending flavors together.
- Cutting board: Provides a stable surface for slicing eggplants safely.
Italian Eggplant Casserole Recipe
Ingredients:
Main Ingredients
- 2 large eggplants sliced
- 2 cups marinara sauce
- 1 cup mozzarella cheese shredded
- 1/2 cup parmesan cheese grated
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- Slice the eggplants into 1/4 inch thick rounds.
- Brush the eggplant slices with olive oil and season with salt and pepper.
- In a baking dish, layer the eggplant slices, marinara sauce, and cheeses.
- Bake in the preheated oven for 40 minutes, or until the cheese is bubbly and golden brown.
- Let it cool for a few minutes before serving.
Notes:
Read more: Italian Veggie Casserole Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed but don't bake it.
- Cover the dish tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let it sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole without baking.
- Wrap the dish tightly with plastic wrap, then cover with aluminum foil.
- Label with the date and freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Remove wrapping, let it sit at room temperature for 30 minutes, then bake as directed.
For a richer flavor, try salting the eggplant slices and letting them sit for about 30 minutes before cooking. This draws out excess moisture and reduces any bitterness.
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