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
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!
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.
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!
Awesome-love the crunchy topping.
* 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 from Fat: 214
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