Description
Savor this irresistible Eggplant Parmesan Casserole recipe a delicious medley of flavors layered to perfection for your next meal
Ingredients
Scale
- 2 large eggplants
- 4 cups marinara sauce
- 3 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the eggplants into 1/4-inch thick rounds. Sprinkle lightly with salt and let them sit for about 30 minutes to draw out excess moisture. Rinse and pat dry.
- Arrange the eggplant slices on a baking sheet, drizzle with olive oil, and roast for 25-30 minutes or until golden brown.
- In a small pan, sauté minced garlic in a drizzle of olive oil until fragrant, about 1 minute.
- In a bowl, combine the egg, mozzarella, half of the Parmesan cheese, cooked garlic, oregano, salt, and pepper. Mix until well blended.
- In a large baking dish, spread a layer of marinara sauce on the bottom. Arrange a layer of roasted eggplant slices over the sauce, followed by half of the cheese mixture. Repeat the layers, finishing with a layer of sauce and cheese.
- Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes or until the top is bubbly and golden brown.
- Let the casserole cool for a few minutes before sprinkling with fresh basil and serving.
- Prep Time: 30 minutes
- minutes: 30
- Cook Time: 1 hour
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350 calories
- Sugar: 5 grams
- Fat: 22 grams
- Saturated Fat: 22 grams
- Carbohydrates: 28 grams
- Fiber: 7 grams
- Protein: 18 grams