Search thousands of recipes reviewed by home cooks like you.

Eggplant Parmesan Casserole

Eggplant Parmesan Casserole

  • Prep

    15 m
  • Cook

    1 h 5 m
  • Ready In

    1 h 20 m
Chef John

Chef John

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

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 440 kcal
  • 22%
  • Fat:
  • 23.8 g
  • 37%
  • Carbs:
  • 42.6g
  • 14%
  • Protein:
  • 16.2 g
  • 32%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 1022 mg
  • 41%

Based on a 2,000 calorie diet

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

jgrollman
6

jgrollman

5/11/2014

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 cubed the rest. I added some fresh basil, italian seasoning and oregano to the sauce. I used about 1 1/2 cups of parm cheese for the inside of the casserole and 1 1/2 cups with the panko breadcrumbs for the topping. I made it in a 9x13 pan.

SheriShep
6

SheriShep

3/26/2014

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 future times. I also sliced the eggplant more thinly because I needed to get 10 slices from one eggplant. I feel this helped with folding them in half. I also added chicken to the marinara sauce. I was looking for more of a all in one baked dish. In the future I will decrease the marinara sauce as it was too much for me. I found this took longer to cook and prep than estimated but I find most recipes take longer than stated. This will be one I cook again and again.

Jill B
4

Jill B

2/8/2014

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 calories!

Similar recipes

ADVERTISEMENT