Eggplant Parmesan Casserole

Name: Eggplant Parmesan Casserole
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 177 milliliters dry bread crumbs; 2 larges eggplants; 2 cloves garlic, sliced; 710 milliliters prepared marinara sauce; 2 Tbsps olive oil; 118 milliliters grated Parmesan cheese; 59 milliliters shredded pepperjack cheese; 1 teaspoons red pepper flakes; 177 milliliters ricotta cheese; 8 servings salt and freshly ground black pepper to taste; 118 milliliters water, plus more as needed

The recipe Eggplant Parmesan Casserole could satisfy your Mediterranean craving in roughly 1 hour and 20 minutes. For $1.14 per serving, you get a side dish that serves 8. One portion of this dish contains roughly 9g of protein, 10g of fat, and a total of 201 calories. Head to the store and pick up bread crumbs, marinara sauce, pepper flakes, and a few other things to make it today. Autumn will be even more special with this recipe.

Instructions

Preheat oven to 375 degrees F (190 degrees C).

Equipment you will use

Oven

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.

Ingredients you will need

Eggplant

Heat 2 tablespoons olive oil in a large skillet over medium-high heat until oil is very hot.

Ingredients you will need

Olive Oil

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Eggplant

Salt

Equipment you will use

Paper Towels

Frying Pan

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.

Ingredients you will need

Red Pepper Flakes

Olive Oil

Eggplant

Garlic

Salt

Equipment you will use

Frying Pan

Saute until eggplant is softened, about 5 minutes.

Ingredients you will need

Eggplant

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.

Ingredients you will need

Marinara Sauce

Eggplant

Sauce

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.

Ingredients you will need

Pepperjack Cheese

Parmesan

Ricotta Cheese

Black Pepper

Salt

Equipment you will use

Bowl

Spread about 2 tablespoons cheese mixture over each eggplant slice. Fold eggplant slices in half to enclose the cheese mixture.

Ingredients you will need

Eggplant

Cheese

Spread

Spread about half the sauce into an 8x8-inch baking dish.

Ingredients you will need

Sauce

Equipment you will use

Baking Pan

Lay folded eggplant slices in a single layer into the dish.

Ingredients you will need

Eggplant

Spread remaining sauce over eggplant slices.

Ingredients you will need

Eggplant

Sauce

Combine bread crumbs, 1/2 cup Parmesan cheese, and 2 tablespoons olive oil in a bowl; mix thoroughly.

Ingredients you will need

Parmesan

Breadcrumbs

Olive Oil

Equipment you will use

Bowl

Spread crumb mixture over eggplant casserole.

Ingredients you will need

Eggplant

Spread

Bake in the preheated oven until casserole is bubbling and crumbs are browned, 35 to 40 minutes.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

177milliliters

dry bread crumbs 2larges

eggplants 2cloves

garlic, sliced 710milliliters

prepared marinara sauce 2Tbsps

olive oil 118milliliters

grated Parmesan cheese 59milliliters

shredded pepperjack cheese 1teaspoons

red pepper flakes 177milliliters

ricotta cheese 8servings

salt and freshly ground black pepper to taste 118milliliters

water, plus more as needed

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Antinori Badian a Passignano Chianti Classico Gran Selezione. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 60 dollars per bottle.