Eggplant Parmesan Casserole

Eggplant Parmesan Casserole

20
Chef John 21701

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

Ingredients

1 h 20 m servings 440 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 440 kcal
  • 22%
  • Fat:
  • 23.8 g
  • 37%
  • Carbs:
  • 42.6g
  • 14%
  • Protein:
  • 16.2 g
  • 32%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 893 mg
  • 36%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Combine bread crumbs, 1/2 cup Parmesan cheese, and 2 tablespoons olive oil in a bowl; mix thoroughly. Spread crumb mixture over eggplant casserole.
  8. Bake in the preheated oven until casserole is bubbling and crumbs are browned, 35 to 40 minutes.
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Reviews

20
  1. 27 Ratings

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I left out the ricotta and after I sauteed the cubed eggplant I added the cooked ground beef and spaghetti sauce to the same pan. I use 2 large eggplant and cut about 6 slices out of each and cu...

This was tasty. I had to make a few changes because I did not have all the ingredients. I added artichoke hearts as I was short one eggplant and I will probably make that change permanent for fu...

This recipe was really delicious! I left out the ricotta cheese because I didn't have any and honestly, I would never use it in the future because it was so good without it...which saved lots of...

I really liked this recipe. First time I ever made an eggplant anything and my meat and potatoes man asked for 2nds. I sure he still prefers his meat and potatoes but I am glad he ventured off...

We have a large family so I made 9 servings. I substituted the pepper jack cheese with an Italian blend that has asiago, provolone and mozzarella because I like the softer cheeses in Italian co...

Even though I liked this dish, my kids did not. It was a blander than I was expecting and the crumb topping was too overwhelming. If I make this again, I'd add some thyme or basil to the chees...

I made this tonight for the first time; I did not change a thing; I did use my own home made marinara sauce. I think the prep time is a little optimistic, though; it did take me a little longer...

Another winner from Chef John! This was easy, healthy, and delicious. It's going into the 'keeper' file for sure. Even my vegetable-hating husband loved it!

Overall, we liked this recipe. I halved the recipe for just us two, and subbed sour cream, not having ricotta on hand. I like that you use the entire eggplant - chopped bits in the sauce. I a...