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Remarkable Eggplant Parmesan Casserole 1-Dish Joy

Eggplant Parmesan Casserole
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Enjoy a lighter, baked eggplant parmesan casserole. It’s a comforting Italian dish perfect for any meal.

Ingredients

Scale
  • 1 large eggplant, sliced 1/2-inch thick
  • 1 tablespoon olive oil
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1 cup marinara sauce
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 large egg, beaten
  • 1/4 cup chopped fresh basil
  • 1/4 cup shredded mozzarella cheese

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Arrange eggplant slices in a single layer on a baking sheet. Brush with olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  3. Bake for 15-20 minutes, or until tender and lightly browned.
  4. In a medium bowl, combine marinara sauce, ricotta cheese, Parmesan cheese, beaten egg, basil, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper.
  5. Spread half of the marinara mixture in the bottom of a 9×13 inch baking dish.
  6. Layer half of the baked eggplant slices over the sauce.
  7. Repeat layers with the remaining marinara mixture and eggplant slices.
  8. Top with shredded mozzarella cheese.
  9. Bake for 20-25 minutes, or until bubbly and the cheese is melted and golden brown.
  10. Let stand for 5 minutes before serving.

Notes

  • For a richer flavor, you can add a pinch of garlic powder to the marinara mixture.
  • Fresh mozzarella can be used instead of shredded for a creamier texture.
  • This casserole can be made ahead and reheated.

Nutrition

Find it online: https://savorandpin.com/eggplant-parmesan-casserole/