Eggplant Parmesan Casserole Dish
Ingredients List
-
2 large eggplants
-
2 tablespoons olive oil
-
1 pinch salt, or as needed
-
1 tablespoon olive oil
-
2 cloves garlic, sliced
-
½ teaspoon red pepper flakes
-
3 cups prepared marinara sauce
-
½ cup water, plus more as needed
-
¾ cup ricotta cheese
-
½ cup grated Parmesan cheese
-
¼ cup shredded pepperjack cheese
-
salt and freshly ground black pepper to taste
-
¾ cup dry bread crumbs
-
½ cup grated Parmesan cheese
-
2 tablespoons olive oil
Instructions
Set the oven to 375°F (190°C) to preheat.
Slice 5 crosswise pieces from the center of each eggplant, about 1/2-inch thick, making a total of 10 slices. Peel and chop the remaining eggplant into small pieces.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until the oil is shimmering. Lightly sprinkle the eggplant slices with salt and cook in batches until they begin to soften, about 3 minutes per side. Once cooked, transfer the slices to paper towels to drain excess oil.
Heat 1 tablespoon of olive oil in the skillet and sauté garlic for about 10 seconds. Add the diced eggplant and season with salt and red pepper flakes. Cook until the eggplant becomes tender, about 5 minutes. Stir in the marinara sauce and water, then reduce the heat to medium-low. Simmer for about 15 minutes, stirring occasionally. If the sauce thickens too much, add a bit more water.
In a bowl, mix together ricotta cheese, 1/2 cup Parmesan, pepperjack cheese, a pinch of salt, and black pepper until fully blended. Spread about 2 tablespoons of the cheese mixture onto each eggplant slice, then fold the slices in half to seal the cheese inside.
Spread half of the sauce in the bottom of an 8x8-inch baking dish. Arrange the folded eggplant slices in a single layer on top of the sauce. Pour the remaining sauce over the eggplant slices.
In a bowl, combine breadcrumbs, 1/2 cup Parmesan cheese, and 2 tablespoons olive oil. Stir well to combine. Evenly spread the breadcrumb mixture over the eggplant casserole.
Place the casserole in the preheated oven and bake until the sauce is bubbling and the breadcrumbs are golden brown, about 35 to 40 minutes.
Editor's Note:
Note: The breaded topping is omitted in the magazine version of this recipe.
Nutritional Information (per serving)
| 397 | Calories |
| 21g | Fat |
| 41g | Carbs |
| 13g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 397 | |
| % Daily Value * | |
| Total Fat 21g | 27% |
| Saturated Fat 6g | 30% |
| Cholesterol 20mg | 7% |
| Sodium 906mg | 39% |
| Total Carbohydrate 41g | 15% |
| Dietary Fiber 12g | 41% |
| Total Sugars 17g | |
| Protein 13g | 25% |
| Vitamin C 8mg | 9% |
| Calcium 253mg | 19% |
| Iron 2mg | 13% |
| Potassium 970mg | 21% |
* 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.
Evaluation :
5/5