EGGPLANT PARMESAN CASSEROLE Recipe
BY: JENNI FERRIS FROM JENNI’S FERRIS WHEEL OF FOOD
It’s great when you can turn an Eggplant Parmesan recipe into an Eggplant Parmesan Casserole. This dish has two layers of eggplant and cheese, and then is topped with tomato sauce. This is an easy recipe and makes a great weeknight meal.
3 tablespoons water
2 cups Italian flavored panko bread crumbs
1/4 cup Parmesan cheese, finely shredded
1 large eggplant, sliced into 1/2-inch slices Canola oil for frying
Salt, to taste
Pepper, to taste
1 cup Parmesan, finely shredded and divided
2 cups mozzarella cheese, shredded and divided
3 cups pasta sauce
1. Whisk together eggs and water in a bowl or pie plate. Combine the bread crumbs and Parmesan cheese in another bowl or pie plate. Coat the bottom of a cast-iron skillet with canola oil and heat over medium-high heat. Dip the eggplant slices into the egg mixture, then dredge in the bread crumb mixture. Cook until golden brown, about 4 minutes, turning once. Place on a paper towel-lined plate to absorb excess oil. Add more oil between batches, if needed.
2. Preheat oven to 375 degrees F. Spray a 7 x 11 inch baking dish with nonstick cooking spray. Place eggplant in a single layer on the bottom of the baking dish. Sprinkle with 1/4 cup of the Parmesan cheese and 1/2 cup of mozzarella. Repeat layers twice, ending with cheese. Spoon 3 cups tomato sauce over the top. Bake for 25 minutes. Sprinkle with remaining Parmesan and mozzarella cheese. Bake 10 more minutes or until cheese is melted and bubbly.