Eggplant Parmesan Casserole
By elissa14
A delicious eggplant casserole with way fewer calories than most.
- 15 mins
- 80 mins
Ingredients
- 2 large eggplants
- 2 Tablespoons olive oil
- 1 pinch salt
- 1 Tablespoon olive oil
- 2 cloves garlic, sliced
- 1/2 tsp red pepper flakes
- 3 cups prepared marinara sauce
- 1/2 cups water, plus more as needed
- 3/4 cup ricotta cheese
- 1/2 grated parmesan cheese
- 1/4 cup shredded mozzarella (or pepper jack cheese for a punch)
- Salt and freshly ground black pepper to taste
- 3/4 cup dry bread crumbs
- 1/2 cup grated parmesan cheese
- 2 Tablespoon olive oil
Preparation
Step 1
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.
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