EGGPLANT PARMESAN CASSEROLE
I really like this recipe. It's a lot easier and fewer calories than traditional fried eggplant Parmesan.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 6
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 397.4 calories, Carbohydrate 41.1 g, Cholesterol 20.1 mg, Fat 21.4 g, Fiber 11.6 g, Protein 12.7 g, SaturatedFat 6 g, Sodium 905.9 mg, Sugar 17.3 g
LAYERED EGGPLANT PARMESAN CASSEROLE W/ MEAT SAUCE
Please don't be put off by the number of ingredients or steps. This casserole comes together easily. It will be worth the time and effort.
Provided by Daily Inspiration S
Categories Beef
Time 1h15m
Number Of Ingredients 18
Steps:
- 1. Add oil to a dutch oven and brown the ground beef with the onion and garlic.
- 2. Add the tomatoes, tomato sauce, tomato paste, water, spaghetti seasoning, oregano and salt/pepper. Break up the tomatoes with a wooden spoon. Simmer spaghetti sauce for 1 hour - covered.
- 3. In the meantime, beat the eggs and water together. Dip eggplant slices in egg mixture and coat with flour. Heat oil in a heavy skillet and fry the eggplant slices until golden. Drain on paper towels.
- 4. Preheat oven to 375 degrees. To assemble casserole, add a small amount of the spaghetti sauce to a 9 x 13 inch pan - enough to coat the bottom.
- 5. Add enough eggplant slices to cover bottom and top with parmesan cheese, meat mixture and mozzarella. Repeat layers ending with mozzarella cheese.
- 6. Bake for 30 minutes or until cheese is lightly browned and bubbly.
EGGPLANT-PARMESAN SAUCE
Steps:
- Soak 1 pound cubed eggplant in warm salted water, about 15 minutes, then drain and squeeze dry. Season 1 cup flour with salt and pepper in a bowl. Beat 2 eggs with 1/2 cup milk in another bowl. Mix 1 1/2 cups flour and 1/2 cup grated parmesan in a third bowl. Dip the eggplant in the seasoned flour, the egg and then the flour-cheese mixture. Fry in 1/4 inch olive oil over medium-high heat until golden; drain on paper towels. Mix with 4 cups Perfect Marinara Sauce, recipe follows. Toss with rigatoni.
- Combine 3 tablespoons olive oil, 6 thinly sliced garlic cloves and a pinch of red pepper flakes in a large skillet and cook over medium-low heat until the garlic is golden, about 6 minutes. Crush a 28-ounce can of San Marzano plum tomatoes into the skillet with your hands; rinse the can with about 1 cup water and add to the sauce. Add a handful of torn basil leaves and season with salt. Increase the heat to medium and simmer, uncovered, until thick, 20 to 25 minutes. Toss with 1 pound cooked pasta (makes 4 cups sauce).
EGGPLANT PARMESAN II
This is a no fry variation of this popular dish, and is just as delicious!
Provided by Dolores Gentner-Ryan
Categories World Cuisine Recipes European Italian
Time 1h
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
- In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
- Bake in preheated oven for 35 minutes, or until golden brown.
Nutrition Facts : Calories 487.4 calories, Carbohydrate 62.1 g, Cholesterol 72.8 mg, Fat 16 g, Fiber 8.8 g, Protein 24.2 g, SaturatedFat 6.7 g, Sodium 1663.1 mg, Sugar 19.9 g
LAYERED EGGPLANT HAMBURGER CASSEROLE
Eggplant goes great with tomato, hamburger and garlic in this easy-to-prepare and well-seasoned recipe.
Provided by Mari
Categories World Cuisine Recipes European Italian
Time 1h40m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet over medium heat, saute the ground beef, onion and garlic for 5 to 10 minutes. Drain excess fat. Stir in the tomato paste, water, tomatoes, parsley, thyme, oregano and basil. Set aside.
- Slice eggplant into 1/4-inch rounds. Place a layer of eggplant into the bottom of a lightly greased 9x12-inch glass baking dish. Then place a layer of the ground beef mixture over the eggplant, followed by a layer of sliced onion. Top this with 1/2 the breadcrumbs and cheese. Then repeat the layers: eggplant, ground beef mixture, sliced onion and remaining breadcrumbs and cheese.
- Cover and bake at 350 degrees F (175 degrees C) for 1 hour, remove foil and bake for 20 more minutes.
Nutrition Facts : Calories 495 calories, Carbohydrate 26.5 g, Cholesterol 99.8 mg, Fat 29.2 g, Fiber 6.8 g, Protein 31.4 g, SaturatedFat 12.5 g, Sodium 739.1 mg, Sugar 10.4 g
More about "layered eggplant parmesan casserole w meat sauce recipes"
LAYERED, BAKED EGGPLANT PARMESAN - EARTH, FOOD, AND FIRE
From earthfoodandfire.com
4.8/5 (16)Total Time 55 minsCategory EntreeCalories 1815 per serving
- Pre-heat your oven to 400F and lightly grease a sheetpan, as well as a 9 x 12 casserole dish with butter or pam spray.
- Prepare a quick breading station, mixing the flour with the salt and pepper in a bowl, whisking the eggs with a fork in a second bowl, and finally mixing the breadcrumbs and shredded Parmesan in a third bowl.
- Taking one eggplant slice at a time, dip the slices into the flour, then the egg, and finally in the breadcrumb mix. Take each individually breaded eggplant slice and place it on the greased sheet pan.
OUR FAVORITE EGGPLANT PARMESAN - INSPIRED TASTE
From inspiredtaste.net
EGGPLANT CASSEROLE - BAKED EGGPLANT PARMESAN RECIPE
From momfoodie.com
BEST EGGPLANT PARMESAN RECIPE | BON APPéTIT
From bonappetit.com
EGGPLANT PARMESAN CASSEROLE RECIPE | CHEFDEHOME.COM
From chefdehome.com
EASY BAKED EGGPLANT CASSEROLE - 7 INGREDIENTS NOT FRIED!
From simpleandsavory.com
EGGPLANT PARMIGIANA | RECIPETIN EATS
From recipetineats.com
LAYERED EGGPLANT PARMESAN WITH GOOEY MELTED …
From saltysidedish.com
EASY BAKED EGGPLANT PARMESAN (EGGPLANT PARMIGIANA)
From joyfulhealthyeats.com
EGGPLANT PARMESAN RECIPE (BAKED, NOT FRIED) - SIMPLY …
From simplyrecipes.com
5/5 (159)Calories 600 per serving
EGGPLANT PARMESAN SPAGHETTI • JUST ONE COOKBOOK
From justonecookbook.com
EGGPLANT PARMESAN SANDWICHES RECIPE - THE WASHINGTON POST
From washingtonpost.com
BAKED EGGPLANT PARMESAN CASSEROLE - YAY! FOR FOOD
From yayforfood.com
MOM'S EGGPLANT PARMESAN CASSEROLE RECIPE | WEGMANS
From shop.wegmans.com
DAD'S EGGPLANT PARMESAN | MANTITLEMENT
From mantitlement.com
EGGPLANT PARMESAN - ONCE UPON A CHEF
From onceuponachef.com
BEST EGGPLANT PARMESAN RECIPE - HOW TO MAKE EGGPLANT PARMESAN
From thepioneerwoman.com
You'll also love