Eggplant Parma Casserole

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Servings: 1 Difficulty: Advanced
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Crispy fried eggplant layers baked with rich marinara, creamy ricotta, and melted mozzarella for a hearty Italian comfort meal.
Eggplant Parma Casserole*** recipe image
Eggplant Parma Casserole*** recipe image
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Eggplant Parma Casserole

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 12.5

Description

This Eggplant Parma Casserole is a decadent, plant-based twist on the classic chicken parmesan. It features slices of firm eggplant that are lightly breaded and pan-fried until golden, then layered with savory marinara sauce, dollops of creamy ricotta, and generous slices of melty mozzarella. Baked until bubbly and aromatic, this dish offers a perfect balance of textures and flavors. It is an excellent choice for a satisfying weeknight dinner or a comforting weekend feast. The combination of roasted vegetables and cheesy goodness makes it a family favorite that comes together with simple, accessible ingredients.

Ingredients

Directions

  1. Preheat your oven to 350&# 194;°F (175ðC).
  2. Peel the eggplants and slice them into 1/4-inch thick rounds.
  3. In a shallow bowl, beat 3 eggs with a dash of salt.
  4. Place 2 cups of flavored breadcrumbs in a separate shallow dish.
  5. Heat oil in a large skillet over medium-high heat until hot but not smoking.
  6. Dip each eggplant slice into the beaten egg, then coat thoroughly in the breadcrumbs.
  7. Fry the breaded slices in the hot oil until golden brown on both sides, working in batches if necessary.
  8. Transfer fried slices to a paper towel-lined plate to drain excess oil.
  9. Spread a thin layer of marinara sauce on the bottom of an 8x14 inch ovenproof baking dish.
  10. Arrange a single layer of fried eggplant slices in the dish, turning them to coat in the sauce.
  11. Spoon a small amount of marinara sauce over the eggplant layer.
  12. Dot the layer with dollops of ricotta cheese and top with slices of mozzarella.
  13. Repeat the layering process with eggplant, sauce, ricotta, and mozzarella until you have about three layers, ending with cheese and sauce on top.
  14. Cover the dish loosely with foil and bake for 30 minutes.
  15. Remove the foil and bake for an additional 30 minutes until the cheese is bubbly and golden.
  16. Remove from the oven and let the casserole rest for 15 minutes before serving to allow it to set.
  17. Serve warm with crusty bread and a fresh green salad.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 12.5kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1.5mg1%
Total Carbohydrate 3.0g1%
Dietary Fiber 1.5g6%
Sugars 1.8g
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: eggplant, parma, casserole, italian, marinara, mozzarella, ricotta, breaded, fried, baked, comfort food, vegetarian, main course, layered, cheese, dinner, homemade, savory
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