Italian Eggplant Parmesan Casserole Ingredients (Serves 4-6):
For the Eggplant:
2 medium eggplants, sliced into 1/4-inch thick rounds
2 large eggs, beaten
1 cup Italian-style breadcrumbs (or panko breadcrumbs)
1/2 cup grated Parmesan cheese
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper, to taste
Olive oil spray or extra virgin olive oil (for baking)
For the Casserole:
3 cups marinara sauce (store-bought or homemade)
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 teaspoon dried basil
1 teaspoon dried oregano
Fresh basil leaves for garnish (optional)
👩🍳 Instructions:
1. Prepare the Eggplant:
Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
In a shallow bowl, whisk the beaten eggs. In another shallow bowl, combine the breadcrumbs, grated Parmesan cheese, dried basil, dried oregano, salt, and pepper.
Dip each eggplant slice into the egg mixture, then coat it in the breadcrumb mixture, pressing gently to make sure the crumbs adhere. Place the coated eggplant slices on the prepared baking sheets.
Lightly spray the breaded eggplant slices with olive oil spray (or drizzle with a little olive oil). Bake for 20-25 minutes, flipping halfway through, until the eggplant slices are golden and crispy.
2. Assemble the Casserole:
While the eggplant is baking, heat the marinara sauce in a small saucepan over medium heat.
Once the eggplant slices are crispy and golden, reduce the oven temperature to 375°F (190°C).
In a 9x13-inch baking dish, spread a thin layer of marinara sauce on the bottom.
Arrange a layer of baked eggplant slices over the sauce, followed by another layer of marinara sauce, shredded mozzarella, and a sprinkle of grated Parmesan cheese.
Repeat the layers until all ingredients are used, ending with a layer of mozzarella and Parmesan cheese on top.
3. Bake the Casserole:
Cover the casserole with aluminum foil and bake for 20-25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
If desired, place the casserole under the broiler for 1-2 minutes to get the cheese extra bubbly and golden, but keep a close eye on it to avoid burning.
4. Serve:
Remove from the oven and let the casserole rest for a few minutes before slicing.
Garnish with fresh basil leaves for an added touch of flavor and color.
Serve the Italian Eggplant Parmesan Casserole with a side of pasta, a green salad, or garlic bread for a complete meal.
💡 Tips:
Make it Healthier: For a lighter version, you can bake the eggplant slices without breading or use whole wheat breadcrumbs.
Make-Ahead: This casserole can be assembled a day in advance. Just refrigerate it until you're ready to bake.
Extra Flavor: Add a layer of cooked ground beef or Italian sausage for a heartier casserole.
Storage: Leftovers can be stored in the fridge for 2-3 days and reheated in the oven.
Italian Eggplant Parmesan Casserole is a flavorful and satisfying dish, with tender eggplant and gooey cheese, perfect for any Italian food lover. It’s easy to prepare and makes a delicious dinner that’s sure to impress! 🍆🧀