Recipe by Chef John
"I really like this recipe. It's a lot easier and fewer calories than traditional fried eggplant Parmesan."
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salt, or as needed
red pepper flakes
prepared marinara sauce
water, plus more as needed
grated Parmesan cheese
shredded pepperjack cheese
salt and freshly ground black pepper to taste
dry bread crumbs
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.
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 cheese mixture and cut back on the crumb topping. I also think you could save time by cutting the eggplant in medallions and creating layers. I would recommend roasting or pan frying the eggplant since it tends to be a little mushy if you don't.
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.
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!
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 the beaten path and enjoyed something else.
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 cooking. I also added an egg to the ricotta to make it less dense. The red pepper added a nice spice to this delicious meatless dish. Instead of making little 'taco' filled eggplant slices, I layered them and baked them in my extra large iron skillet. This did take almost 2 hours from beginning to end to make, but it was well worth it.
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 than 15 minutes to prepare, but other than that, this dish is perfect. This was a test run for me because I was thinking of serving it to company, so I wanted to try it out first. Husband loved it as well. I will never make eggplant any other way.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Eggplant Parmesan Casserole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 440
** Calories from Fat: 214
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