Eggplant parmesan casserole –Welcome everyone! Today, I’m excited to share a delicious recipe that will surely warm your heart and tantalize your taste buds. It’s a classic dish with a hearty twist: Baked Eggplant Parmesan Casserole. This delightful combination of flavors and textures is perfect for a cozy dinner at home or even for impressing your friends at your next gathering. Let’s get started!
Baked Eggplant Parmesan Casserole
Take a look at this mouth-watering dish!
Ingredients:
- 2 medium eggplants, sliced into rounds
- Salt, for sprinkling
- 2 cups marinara sauce (store-bought or homemade)
- 3 cups mozzarella cheese, shredded
- 1 cup grated Parmesan cheese
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups breadcrumbs (preferably Italian seasoned)
- Olive oil, for frying
- Fresh basil leaves, for garnish
Instructions:
- Begin by preheating your oven to 375°F (190°C).
- Slice the eggplants into rounds and sprinkle them with salt. Let them sit for about 30 minutes to draw out some moisture. This will help reduce bitterness and improve texture.
- After 30 minutes, rinse the eggplant slices under cold water and pat them dry with paper towels.
- Set up a dredging station by placing the flour, beaten eggs, and breadcrumbs in three separate shallow bowls.
- Dip each eggplant slice first into flour, then into the egg, and finally coat with breadcrumbs. Set aside.
- In a large skillet, heat olive oil over medium heat. Fry the breaded eggplant slices until golden brown and crispy on both sides, about 3-4 minutes per side. Transfer the fried slices onto a paper towel-lined plate to drain excess oil.
- In a 9×13 inch baking dish, spread a thin layer of marinara sauce. Layer half of the fried eggplant on top, followed by a layer of mozzarella and Parmesan cheese. Repeat with another layer of marinara sauce, eggplant, and cheeses.
- Finish with a top layer of marinara sauce and the remaining mozzarella and Parmesan cheese.
- Bake the casserole in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
- Once done, allow it to cool for a few minutes before serving. Garnish with fresh basil leaves for an aromatic touch.
This Baked Eggplant Parmesan Casserole is not only hearty and filling but also a great way to use up those summer vegetables. Serve it with a side salad or some crusty bread, and you have a fantastic meal that everyone will love. Enjoy your cooking!