Eggplant Parmesan Casserole

Eggplant Parmesan Casserole

21
Chef John 22088

"I really like this recipe. It's a lot easier and fewer calories than traditional fried eggplant Parmesan."
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Ingredients

1 h 20 m servings 440 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 440 kcal
  • 22%
  • Fat:
  • 23.8 g
  • 37%
  • Carbs:
  • 42.6g
  • 14%
  • Protein:
  • 16.2 g
  • 32%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 893 mg
  • 36%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Combine bread crumbs, 1/2 cup Parmesan cheese, and 2 tablespoons olive oil in a bowl; mix thoroughly. Spread crumb mixture over eggplant casserole.
  8. Bake in the preheated oven until casserole is bubbling and crumbs are browned, 35 to 40 minutes.

Reviews

21
  1. 28 Ratings

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Most helpful positive review

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 cu...

Most helpful critical review

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 chees...

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 cu...

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 fu...

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...

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...

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...

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 co...

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 chees...

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 as written and loved it. The pepper flakes gave a nice kick. I have never made eggplant before and watched the video beforehand. It was a simple and delicious side dish.