Best 2 Eggplant Parmesan Casserole Recipes

Eggplant parmesan is a classic Italian dish with a crispy coating, a rich tomato sauce, layers of melted cheese, and tender eggplant. With a few simple steps, you can easily create a delicious eggplant parmesan casserole in the comfort of your own home. This timeless dish is guaranteed to tantalize your taste buds with every bite and can be enjoyed by both vegetarians and meat-lovers alike. Get ready to indulge in this flavorful and satisfying vegetarian main course or side dish that can easily be paired with various salads, pasta, and bread.

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CHEESY EGGPLANT PARMESAN CASSEROLE

Cheesy Eggplant Parmesan Casserole image

My mom would make this when I was young, and it was always a favorite. Serve with a crisp green salad and garlic bread.

Provided by lyndalou

Categories Main Dish Recipes Vegetable Main Dish Recipes Eggplant Parmesan Recipes

Time 1h20m

Yield 6

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil for brushing, or as needed
2 eggplant, cut into 1/2-inch thick slices
1 tablespoon olive oil
1 onion, chopped
¼ pound mushrooms, sliced
3 cloves garlic, minced
1 (15 ounce) can tomato sauce
¾ teaspoon dried basil
¾ teaspoon dried oregano
salt and ground black pepper to taste
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Brush about 2 tablespoons olive oil onto eggplant slices; arrange in a single layer in a shallow baking dish.
Bake in the preheated oven until eggplant is tender and browned, 20 to 25 minutes. Remove eggplant from oven and reduce temperature to 350 degrees F (175 degrees C).
Heat 1 tablespoon olive oil in a large skillet or frying pan over medium heat; cook and stir onion, mushrooms, and garlic until onion is softened, 5 to 10 minutes. Add tomato sauce, basil, and oregano; bring to a boil. Reduce heat and simmer until sauce is slightly reduced, about 10 minutes; season with salt and pepper.
Arrange about 1/2 the eggplant slices in a 2-quart casserole dish; top with 1/2 the sauce, 1/2 the mozzarella cheese, and 1/2 the Parmesan cheese. Repeat layering with the remaining ingredients.
Bake in the preheated oven until hot and bubbling, about 25 minutes. Cool for about 5 minutes before serving.

Nutrition Facts : Calories 267.2 calories, Carbohydrate 20.3 g, Cholesterol 30 mg, Fat 15.3 g, Fiber 8.1 g, Protein 15.6 g, SaturatedFat 6 g, Sodium 734.3 mg, Sugar 9.5 g

EGGPLANT PARMESAN CASSEROLE

Eggplant Parmesan Casserole image

I really like this recipe. It's a lot easier and fewer calories than traditional fried eggplant Parmesan.

Provided by Chef John

Categories World Cuisine Recipes European Italian

Time 1h20m

Yield 6

Number Of Ingredients 15

Ingredients

2 large eggplants
2 tablespoons olive oil
1 pinch salt, or as needed
1 tablespoon olive oil
2 cloves garlic, sliced
½ teaspoon red pepper flakes
3 cups prepared marinara sauce
½ cup water, plus more as needed
¾ cup ricotta cheese
½ cup grated Parmesan cheese
¼ cup shredded pepperjack cheese
salt and freshly ground black pepper to taste
¾ cup dry bread crumbs
½ cup grated Parmesan cheese
2 tablespoons olive oil

Steps:

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.

Nutrition Facts : Calories 397.4 calories, Carbohydrate 41.1 g, Cholesterol 20.1 mg, Fat 21.4 g, Fiber 11.6 g, Protein 12.7 g, SaturatedFat 6 g, Sodium 905.9 mg, Sugar 17.3 g

Tips:

Choose the right eggplant: Select firm and tender eggplants that are free of bruises or blemishes. Look for eggplants that are heavy for their size.
Slice the eggplant evenly: This will help ensure that the eggplant cooks evenly. Use a sharp knife to cut the eggplant into 1/2-inch thick slices.
Salt the eggplant slices: Salting the eggplant slices helps to draw out the excess moisture and prevent the eggplant from becoming bitter. Sprinkle the eggplant slices with salt and let them rest for 30 minutes.
Dredge the eggplant slices in flour: Dredging the eggplant slices in flour helps them to brown and crisp when they are cooked. Dredge the eggplant slices in flour, shaking off any excess.
Pan-fry the eggplant slices: Pan-frying the eggplant slices in a little olive oil helps to brown and crisp them. Heat a large skillet over medium-high heat. Add the eggplant slices and cook for 2-3 minutes per side, or until they are golden brown and tender.
Make the tomato sauce: While the eggplant slices are cooking, make the tomato sauce. Heat a large saucepan over medium heat. Add the olive oil, onion, and garlic and cook until the onion is softened. Add the tomatoes, tomato paste, oregano, basil, and salt and pepper to taste. Bring the sauce to a simmer and cook for 15 minutes.
Assemble the casserole: Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish. Layer the bottom of the dish with a layer of tomato sauce. Top with a layer of eggplant slices, then a layer of mozzarella cheese. Repeat the layers until all of the ingredients have been used up. Sprinkle the top of the casserole with Parmesan cheese.
Bake the casserole: Bake the casserole in the preheated oven for 30 minutes, or until the cheese is melted and bubbly and the eggplant is tender.
Let the casserole cool: Let the casserole cool for 10 minutes before serving.

Conclusion:

Eggplant parmesan casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of tender eggplant, savory tomato sauce, and melted cheese is sure to please everyone at the table. With a few simple tips, you can make sure that your eggplant parmesan casserole turns out perfect every time.