CHEESY EGGPLANT PARMESAN CASSEROLE RECIPE | ALLRECIPES
My mom would make this when I was young, and it was always a favorite. Serve with a crisp green salad and garlic bread.
Provided by lyndalou
Categories Eggplant Parmesan
Total Time 1 hours 20 minutes
Prep Time 15 minutes
Cook Time 1 hours 0 minutes
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Brush about 2 tablespoons olive oil onto eggplant slices; arrange in a single layer in a shallow baking dish.
- Bake in the preheated oven until eggplant is tender and browned, 20 to 25 minutes. Remove eggplant from oven and reduce temperature to 350 degrees F (175 degrees C).
- Heat 1 tablespoon olive oil in a large skillet or frying pan over medium heat; cook and stir onion, mushrooms, and garlic until onion is softened, 5 to 10 minutes. Add tomato sauce, basil, and oregano; bring to a boil. Reduce heat and simmer until sauce is slightly reduced, about 10 minutes; season with salt and pepper.
- Arrange about 1/2 the eggplant slices in a 2-quart casserole dish; top with 1/2 the sauce, 1/2 the mozzarella cheese, and 1/2 the Parmesan cheese. Repeat layering with the remaining ingredients.
- Bake in the preheated oven until hot and bubbling, about 25 minutes. Cool for about 5 minutes before serving.
Nutrition Facts : Calories 267.2 calories, CarbohydrateContent 20.3 g, CholesterolContent 30 mg, FatContent 15.3 g, FiberContent 8.1 g, ProteinContent 15.6 g, SaturatedFatContent 6 g, SodiumContent 734.3 mg, SugarContent 9.5 g
CRUNCHY EGGPLANT PARMESAN RECIPE | ALLRECIPES
This is a slightly different twist on the old standard eggplant Parmesan. By peeling and sweating the eggplant you eliminate the bitterness and the panko bread crumbs add a nice crunch to the crust. Freezes so well!
Provided by Mama Smith
Categories Italian Recipes
Total Time 2 hours 35 minutes
Prep Time 1 hours 0 minutes
Cook Time 55 minutes
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray an 11x13-inch baking dish and 2 baking sheets with cooking spray.
- Place eggplant slices on racks over the sink or paper towels and sprinkle both sides of slices lightly with salt. Let eggplant drain for 30 minutes, rinse, and pat dry with paper towels. Place eggplant slices on prepared baking sheets.
- Bake in the preheated oven until eggplant is soft, about 15 minutes.
- Pour beaten eggs into a shallow bowl; combine panko bread crumbs with Italian seasoning in a separate shallow bowl. Dip eggplant into beaten egg and press into panko crumbs to coat. Place breaded eggplant back on the baking sheets and spray the slices with cooking spray.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Broil eggplant slices until tops are golden brown, 2 to 3 minutes; remove slices, turn, and spray other sides with cooking spray. Broil until golden brown 2 to 3 more minutes. Remove eggplant and turn oven temperature to 350 degrees F (175 degrees C).
- Heat olive oil in a skillet over medium heat and cook and stir onion and garlic until onion is translucent, about 5 minutes. Stir in prepared pasta sauce and remove from heat.
- Spread 1/3 of the pasta sauce into bottom of the prepared baking dish. Top with half the eggplant slices, half the Italian cheese blend, and half the Parmesan cheese. Spread another 1/3 of the sauce over the layers; layer the remaining eggplant, remaining pasta sauce, Italian cheese blend, and Parmesan cheese.
- Bake casserole in the 350 degree oven until cheese is melted and bubbly, about 30 minutes. Let stand about 10 minutes before serving.
Nutrition Facts : Calories 350.4 calories, CarbohydrateContent 35 g, CholesterolContent 120.7 mg, FatContent 18.8 g, FiberContent 4 g, ProteinContent 15.8 g, SaturatedFatContent 7.9 g, SodiumContent 1524.2 mg, SugarContent 11.9 g
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STUFFED EGGPLANT PARMESAN RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.5
Total Time 1 hours 0 minutes
Category Italian Recipes
Calories 315.9 calories per serving
- Bake in the preheated oven for 30 minutes, or until eggplant is fork-tender and cheese is bubbly. Serve immediately.
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Total Time 1 hours 20 minutes
Category vegetarian, dinner party, feed a crowd, dinner, main dish
Cuisine American, Italian
Calories 383 calories per serving
- Cover the dish tightly with an oiled piece of foil and bake for 20 minutes. Uncover and bake until the top is light golden brown, 20 to 25 minutes more. Let stand for 10 minutes before serving.
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