CREAMY EGGPLANT PARMESAN CASSEROLE
Turn one of our favorite Italian dishes into your new favorite casserole with our Eggplant Parmesan Casserole recipe. Buon appetito!
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400°F.
- Cover 2 baking sheets with parchment. Combine bread crumbs and 1/4 cup Parmesan in shallow dish. Reserve 2 Tbsp. crumb mixture for later use. Spray both sides of 1 eggplant slice with cooking spray; dip in remaining bread crumb mixture, turning to evenly coat both sides of eggplant slice. Place on prepared baking sheet. Repeat with remaining eggplant slices.
- Bake 30 min. or until eggplant is tender and golden brown, turning after 15 min.
- Meanwhile, microwave cream cheese in medium microwaveable bowl on HIGH 40 sec. Gradually whisk in milk until blended. Stir in garlic and 1/4 cup basil.
- Spread 1/4 cup cream cheese sauce onto bottom of 9-inch pie plate sprayed with cooking spray. Top with layers of 1/3 of the eggplant, 4 cheese slices, 1/4 cup of the remaining Parmesan and 1/3 cup of the remaining cream cheese sauce; repeat layers twice. Top with tomatoes, remaining cheese slices and reserved crumb mixture.
- Bake 25 min. or until heated through. Sprinkle with remaining basil.
Nutrition Facts : Calories 310, Fat 19 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 55 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 19 g
EGGPLANT PARMESAN CASSEROLE
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
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
AWESOME EGGPLANT PARMESEAN CASSEROLE
Great Stuff for you eggplant parm lovers! My own creation. The process takes awhile but worth the effort. Great with a loaf of hot garlic bread and a simple green salad.
Provided by heartshapedpan
Categories Cheese
Time 1h45m
Yield 1 casserole, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Remove top and bottom of eggplant.
- Slice eggplant lengthwise into 3/4 inch slices.
- Spread slices onto large platter and salt and pepper both sides.
- In a pie plate crack all eggs and add milk and some salt and pepper.
- Beat well and set aside.
- In another pie plate combine both panko and regular breadcrumbs, mixing well to combine.
- Put about a half inch of oil into large skillet and turn onto medium heat until a wooden spoons tip inserted in oil buubles.
- Dip eggplant slices into egg mixture coating both sides well, allowing excess to drain off.
- Drredge immediately into breadcrumbs, pressing well so it adheres well.
- Fry immediately in small batches so to not overcrowd skillet.
- When crispy on both sides remove from skillet to paper towel lined platter to drain excess oil.
- Preheat oven to 350 degrees.
- Continue frying eggplants until all are done.
- In 13x9 inch glass casserole place 1/3 of sauce.
- Place a single layer of eggplant onto sauce.
- Place another 1/3 sauce over slices.
- Put 1/2 of mozzarella on this layer.
- Repeat by another layer of eggplant, sauce, and all of remaining cheeses, ending with parmesean.
- Bake in oven for 30 to 45 minutes until all cheese is melted and sauce is bubbling.
- Let cool briefly and enjoy.
Nutrition Facts : Calories 1368.4, Fat 104.7, SaturatedFat 24.6, Cholesterol 169.8, Sodium 2193, Carbohydrate 74.2, Fiber 13.6, Sugar 29.5, Protein 35.5
CHEESY EGGPLANT PARMESAN CASSEROLE
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
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
WEGMANS EGGPLANT PARMESAN CASSEROLE
Make and share this Wegmans Eggplant Parmesan Casserole recipe from Food.com.
Provided by Maureen in MA
Categories Vegetable
Time 55m
Yield 4 oz servings, 15 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees.
- 1.Spray bottom and sides of pan with cooking spray; spread bottom of pan with 1 1/2 cups of sauce. Top with overlapping layer of eggplant slices; drizzle with olive oil. Add even layer of bread crumbs; sprinkle with half the grated cheese. Season to taste with seasoned salt and cracked black pepper. Top with remaining sauce and remaining grated cheese.
- 2.Bake, covered, 40 min or until eggplant is tender. Remove from oven; top with mozzarella cheese. Return to oven, uncovered, 2-3 min, until cheese melts. Let rest 15 min before serving.
- Option(s):.
- Finish with a drizzle of olive oil on top, if desired.
Nutrition Facts : Calories 142.2, Fat 8.3, SaturatedFat 3.2, Cholesterol 14.8, Sodium 401.4, Carbohydrate 11.5, Fiber 3.4, Sugar 5.7, Protein 6.1
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