Eggplant Parmesan Casserole

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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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