Cheesy Eggplant Parmesan Casserole Recipes

EGGPLANT PARMESAN CASSEROLE

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.

CHEESY EGGPLANT CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the eggplant in a medium microwave safe dish. Cook, stirring once, in the microwave 5 minutes on High, or until tender. Transfer to a 9x9 inch baking dish. Mix in 1/2 cup Cheddar cheese, stuffing mix, garlic, onion, and egg. Season with Italian seasoning, salt, and pepper.
• Bake 15 minutes in the preheated oven. Top with remaining cheese, and continue baking 15 minutes, until cheese is bubbly and lightly browned.

CHEESY LOW-CARB EGGPLANT PARMESAN

Steps:

• Preheat oven to 425°F Spray two cookie sheets with non-stick spray.
• In one bowl, beat the egg(s) until well incorporated. In another bowl, put your parmesan cheese along with any Italian seasonings you like, and salt and pepper.
• Slice eggplants into 1/2 inch slices. Dip each slice in the egg, then into the parmesan cheese until covered. Place on cookie sheet.
• Cook at 425 for 20 minutes, turning the eggplant slices half way through.
• Meanwhile, brown the hamburger.
• Lower the oven temperature to 350°F once the eggplant slices have finished cooking.
• Spray a 9x13 pan with cooking spray. Put a small amount of spaghetti sauce on the bottom, then layer half the eggplant slices on the bottom.
• Top the first layer of slices with half (or a little less) of remaining tomato sauce, then spread the ricotta evenly over the tomato sauce.
• Spread the hamburger evenly over the ricotta.
• Use the remaining eggplant slices to layer over the hamburger. Cover with remaining tomato sauce, then the mozzarella cheese.
• Bake at 350°F for 20 minutes, then let sit for 5 minutes before serving. Enjoy!

WEIGHT WATCHER EASY CHEESY EGGPLANT CASSEROLE (3 WW POINTS)

Steps:

• Grill eggplant on George Foreman Grill for about 5-10 minutes until soft. Spray 8x8 baking pan with nonstick spray. Put eggplant on bottom of pan. Spread spaghetti sauce over eggplant. Mix cottage cheese and mozzarella, and spread it over sauce. Sprinkle with Parmesan cheese. Bake at 350º for 30-35 minutes and serve hot.
• Serving Size : 4
• Per serving: 154 Calories; 6g Fat (32% calories from fat); 15g Protein; 12g Carbohydrate; 13mg Cholesterol; 473mg Sodium.

LOW-CARB CHEESY EGGPLANT PARMESAN

Steps:

• Perheat oven to 425 degrees F. Cover large cookie sheets with non-stick aluminum foil.
• Slice eggplants into 1/4" slices. I like to use a home meat slicer for uniform, beautiful slices.
• In a bowl, beat the eggs until incorporated along with the mixed Italian herbs and pepper.
• Lay out the eggplant on the cookie sheets.
• Using a basting brush, paint the slices with the egg mixture.
• Sprinkle a generous amount of the shredded Parmesan cheese over the top of the eggplant slices.
• Cook the slices at 425 degrees F for 20-30 minutes until brown on top, with the Parmesan cheese melted.
• Meanwhile, brown the hot Italian sausage in a skillet.
• Lower the oven temperature to 350 degrees F once the eggplant slices have finished cooking.
• Spray a 9X13 oven safe casserole dish with a cooking spray or olive oil. Put a small amount of sauce on the bottom, then layer some of the eggplant slices over the sauces creating the first layer.
• Next, add some more sauce over the eggplant, spread some of the sausage next, then add some ricotta cheese. Add another layer of eggplant and repeat until you use it all up.
• Top with a final layer of eggplant, then the mozzerella cheese.
• Bake at 350 degrees F for 20 minutes to heat the casserole and melt the cheese.
• Let sit for about 5 minutes to set up, slice and serve. Great as a leftover as well.