Eggplant Parmesan Casserole

Name: Eggplant Parmesan Casserole
Total time: 80
Yield: 6
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

Recipe by John Mitzewich from allrecipes.com

Dinner 1 Hr. 20 Mins.

Ingredients

6 servings

•

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

Instructions

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.