Name: Eggplant Parmesan Casserole
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Ingredients: 2 large eggplants; 2 tablespoons olive oil; 1 pinch salt, or as needed; 1 tablespoon olive oil; 2 cloves garlic, sliced; 0.5 teaspoon red pepper flakes; 3 cups prepared marinara sauce; 0.5 cup water, plus more as needed; 0.75 cup ricotta cheese; 0.5 cup grated Parmesan cheese; 0.25 cup shredded pepperjack cheese; salt and freshly ground black pepper to taste; 0.75 cup dry bread crumbs; 0.5 cup grated Parmesan cheese; 2 tablespoons olive oil

Eggplant Parmesan Casserole

4.6

(180)

137 Reviews

47 Photos

I really like this recipe. It's a lot easier and fewer calories than traditional fried eggplant Parmesan.

Recipe by Chef John

Updated on November 2, 2021

Prep Time:

15 mins

Cook Time:

1 hr 5 mins

Total Time:

1 hr 20 mins

Servings:

Yield:

1 8x8-inch dish

Jump to Nutrition Facts

Ingredients

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

Directions

Preheat oven to 375 degrees F (190 degrees C).
Cut 5 crosswise slices from center area of each eggplant, about 1/2-inch thick, to total 10 slices. Peel and dice remaining pieces of eggplant.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until oil is very hot. Sprinkle eggplant slices lightly with a pinch of salt and cook in hot skillet in batches until slightly softened, about 3 minutes per side. Set eggplant slices aside on paper towels.
Heat 1 tablespoon olive oil in skillet and cook garlic for about 10 seconds; add diced eggplant and season with a pinch of salt and red pepper flakes. Saute until eggplant is softened, about 5 minutes. Pour in marinara sauce and water. Turn heat to medium-low and cook until eggplant is tender, about 15 minutes; stir occasionally. If sauce gets too thick, add a little more water.
Combine ricotta cheese, 1/2 cup Parmesan cheese, pepperjack cheese, a pinch of salt, and a pinch black pepper in a bowl until thoroughly combined. Spread about 2 tablespoons cheese mixture over each eggplant slice. Fold eggplant slices in half to enclose the cheese mixture.
Spread about half the sauce into an 8x8-inch baking dish. Lay folded eggplant slices in a single layer into the dish. Spread remaining sauce over eggplant slices.
Combine bread crumbs, 1/2 cup Parmesan cheese, and 2 tablespoons olive oil in a bowl; mix thoroughly. Spread crumb mixture over eggplant casserole.
Bake in the preheated oven until casserole is bubbling and crumbs are browned, 35 to 40 minutes.

Editor's Note:

Please note omission of the breaded topping when using the magazine version of this recipe.

Nutrition Facts (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
Vitamin C 8mg	40%
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.