Noodle Eggplant Casserole

This hearty Noodle Eggplant Casserole combines tender, breaded eggplant slices with medium egg noodles and a savory, seasoned tomato sauce. The layers of Parmesan and mozzarella cheese create a deliciously cheesy crust that pulls apart into every bite. Its a comforting, vegetarian-friendly main dish perfect for weeknight dinners or family gatherings. The combination of soft noodles, crisp-tender eggplant, and warm, spiced tomato sauce offers a satisfying texture and flavor profile that appeals to all ages. Simple to assemble with pantry staples, this casserole bakes up into a unified, flavorful meal that reheats beautifully, making it a reliable favorite for busy evenings.

Cooking Method: Baking

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 256.0

Dietary: Vegetarian

Description

This hearty Noodle Eggplant Casserole combines tender, breaded eggplant slices with medium egg noodles and a savory, seasoned tomato sauce. The layers of Parmesan and mozzarella cheese create a deliciously cheesy crust that pulls apart into every bite. Its a comforting, vegetarian-friendly main dish perfect for weeknight dinners or family gatherings. The combination of soft noodles, crisp-tender eggplant, and warm, spiced tomato sauce offers a satisfying texture and flavor profile that appeals to all ages. Simple to assemble with pantry staples, this casserole bakes up into a unified, flavorful meal that reheats beautifully, making it a reliable favorite for busy evenings.

Ingredients

8 ounce Medium Egg Noodles
1 medium Eggplant, peeled and cut into 1/4-inch slices
1/2 cup Egg substitute
3/4 cup Fine dry bread crumbs
16 ounce Low-sodium tomato sauce
1/2 teaspoon Garlic powder
1/8 teaspoon Pepper
1/2 teaspoon Oregano
1/3 cup Grated Parmesan cheese, divided
4 ounce Part-skim mozzarella cheese, thinly sliced and divided

Directions

1
Preheat the oven to 375 degrees F (190 degrees C).
2
Prepare the egg noodles according to package directions until tender but still firm. Drain well and set aside.
3
While the noodles cook, set up a breading station with egg substitute in one shallow dish and fine dry bread crumbs in another.
4
Dip each eggplant slice into the egg substitute, ensuring it is fully coated, then dredge in the bread crumbs. Coat each side well.
5
Spray a large cookie sheet with vegetable cooking spray. Arrange the breaded eggplant slices in a single layer on the sheet.
6
Place the cookie sheet under the broiler for 3 to 4 minutes on each side, or until the eggplant is lightly browned and tender. Watch closely to prevent burning.
7
In a medium bowl, combine the tomato sauce, garlic powder, pepper, and oregano. Stir until well mixed.
8
Spray a 2-quart baking dish with cooking spray.
9
Arrange a layer of the broiled eggplant slices on the bottom of the baking dish.
10
Spread half of the cooked noodles over the eggplant layer.
11
Pour half of the tomato sauce mixture over the noodles.
12
Sprinkle half of the Parmesan cheese and half of the mozzarella cheese slices on top of the sauce.
13
Repeat the layers with the remaining eggplant, noodles, tomato sauce, and cheeses.
14
Cover the baking dish tightly with foil.
15
Bake for 30 minutes.
16
Remove the foil and continue baking for an additional 15 minutes, or until the cheese is melted, bubbly, and the top is lightly browned.
17
Let the casserole rest for 5 minutes before serving to allow the layers to set.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 256.0kcal

% Daily Value *
Total Fat 11.0g17%
Saturated Fat 2.2g12%
Cholesterol 36.0mg12%
Sodium 666.0mg28%
Total Carbohydrate 30.4g11%
Dietary Fiber 2.0g8%
Sugars 0.8g
Protein 10.8g22%

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

Note

For best results, peel the eggplant before slicing to avoid tough skins. If using fresh mozzarella, pat it dry with paper towels to reduce excess moisture.

You can substitute regular eggs for the egg substitute if preferred. For a gluten-free version, use gluten-free egg noodles and bread crumbs.

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350 degrees F until warmed through.

Add cooked ground beef or Italian sausage to the noodle layer for a non-vegetarian variation.

Keywords: baking, broiling, casserole, eggplant, egg-noodles, tomato-sauce, vegetarian, cheese, comfort-food, layered, mozzarella, parmesan, breaded, oven-baked, family-dinner, easy-meal

Read it online: https://www.chefs-mate.com/recipe/noodle-eggplant-casserole/