Dinners

Eggplant Parmesan Casserole

Name: Eggplant Parmesan Casserole
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: Italian
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

Italian

Vegetarian

6 servings

분량

15 minutes

활동 시간

1 hour 20 minutes

총 시간

요리 시작

재료

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

방향

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.

영양 정보

1회 제공량

칼로리

397 kcal

지방 전체

21 g

포화 지방

6 g

불포화 지방

0 g

트랜스 지방

콜레스테롤

20 mg

나트륨

906 mg

탄수화물 전체

41 g

식이섬유

12 g

총 당류

17 g

단백질

13 g