Eggplant Parmesan Casserole The Best Recipes

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Eggplant Parmesan Casserole

"I absolutely like this recipe. It's a lot easier and fewer energy than conventional fried eggplant Parmesan."

Ingredients :

2 big eggplants
2 tablespoons olive oil
1 pinch salt, or as wanted
1 tablespoon olive oil
2 cloves garlic, sliced
half teaspoon purple pepper flakes
three cups prepared marinara sauce
1/2 cup water, plus more as wished
three/4 cup ricotta cheese
half of cup grated Parmesan cheese
1/four cup shredded pepperjack cheese
salt and freshly ground black pepper to taste
3/4 cup dry bread crumbs
half cup grated Parmesan cheese
2 tablespoons olive oil

Instructions :

Prep : 15M	Cook : 6M	Ready in : 1H20M

Preheat oven to 375 levels F (one hundred ninety levels C).
Cut five crosswise slices from center vicinity of each eggplant, about 1/2-inch thick, to general 10 slices. Peel and cube closing pieces of eggplant.
Heat 2 tablespoons olive oil in a large skillet over medium-excessive warmth till oil could be very warm. Sprinkle eggplant slices lightly with a pinch of salt and cook in warm skillet in batches until slightly softened, approximately three minutes in keeping with facet. Set eggplant slices apart on paper towels.
Heat 1 tablespoon olive oil in skillet and cook dinner garlic for about 10 seconds; add diced eggplant and season with a pinch of salt and crimson pepper flakes. Saute until eggplant is softened, about five minutes. Pour in marinara sauce and water. Turn warmth to medium-low and cook dinner till eggplant is tender, about 15 minutes; stir occasionally. If sauce gets too thick, upload a touch extra water.
Combine ricotta cheese, half of cup Parmesan cheese, pepperjack cheese, a pinch of salt, and a pinch black pepper in a bowl until thoroughly mixed. Spread approximately 2 tablespoons cheese combination over each eggplant slice. Fold eggplant slices in 1/2 to surround the cheese combination.
Spread about 1/2 the sauce into an 8x8-inch baking dish. Lay folded eggplant slices in a single layer into the dish. Spread final sauce over eggplant slices.
Combine bread crumbs, 1/2 cup Parmesan cheese, and 2 tablespoons olive oil in a bowl; blend thoroughly. Spread crumb aggregate over eggplant casserole.
Bake inside the preheated oven until casserole is effervescent and crumbs are browned, 35 to forty mins.

Notes :

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