Awesome Eggplant Parmesean Casserole Food

EGGPLANT PARMESAN RECIPE

Steps:

• Preheat the oven to 325 degrees F.
• Lay eggplant slices on a large baking sheet lined with paper towel. Sprinkle with salt and set aside for 30 minutes while you prepare the remaining ingredients. Pat dry. (Optional step. See notes)
• Prepare a dredging station with two somewhat shallow bowls, one for the beaten eggs and the other for flour.
• Coat an eggplant slice in the flour (shake off the excess) then dip it into the egg and let excess drip back into the bowl. Repeat with the remaining slices. Set eggplant on a large tray for now.
• Heat the oil in a large frying pan or skillet over medium heat until shimmering but not smoking. Working in batches if necessary, cook the eggplant slices for 3 to 5 minutes on each side, or until nicely golden. Place fried eggplant on paper towels to drain any excess oil.
• Assemble the eggplant parmesan casserole. Spread a bit of the tomato sauce on the bottom of a casserole dish, add a layer of fried eggplant slices, then top with Parmesan, basil, and mozzarella in Season to your taste. Continue layering in this same pattern until all the ingredients are used, finishing with a layer of tomato sauce and mozzarella cheese on the very top.
• Place the dish on a baking sheet and bake in 325 degrees F heated-oven for 30 minutes, or until the sauce is bubbling and the cheese has melted.
• Remove from oven and set aside for 10 minutes before serving. Add a sprinkle of fresh basil on top. Enjoy!

ROASTED EGGPLANT PARMESAN

Steps:

• Preheat the oven to 400 degrees F and arrange three racks evenly spaced.
• Lay the eggplant in one layer on three sheet pans and brush both sides with olive oil, using all the oil. Sprinkle with the oregano, crushing it lightly in your hands, then sprinkle with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper. Bake for 15 minutes. Turn the slices and rotate the pans in the oven and bake for another 10 minutes, until tender. Leave the oven at 400 degrees F.
• In a 10 by 14 by 2-inch ceramic baking dish, spread a third of the marinara sauce. Arrange a third of the eggplant on top in one layer. Scatter a third of the basil, a third of the mozzarella, a third of the goat cheese, and a third of the Parmesan on top. Repeat twice, starting with the marinara and ending with the Parmesan, making sure each layer is evenly distributed.
• For the topping, place the bread crumbs, garlic, and basil in a food processor and pulse to combine. Add the 1/4 cup olive oil and 1 teaspoon salt and pulse to moisten the crumbs. Sprinkle the mixture evenly over the dish.
• Bake for 45 to 50 minutes, until bubbling and golden brown. Allow to sit at room temperature for 10 minutes before serving.

CHEESY EGGPLANT PARMESAN CASSEROLE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Brush about 2 tablespoons olive oil onto eggplant slices; arrange in a single layer in a shallow baking dish.
• Bake in the preheated oven until eggplant is tender and browned, 20 to 25 minutes. Remove eggplant from oven and reduce temperature to 350 degrees F (175 degrees C).
• Heat 1 tablespoon olive oil in a large skillet or frying pan over medium heat; cook and stir onion, mushrooms, and garlic until onion is softened, 5 to 10 minutes. Add tomato sauce, basil, and oregano; bring to a boil. Reduce heat and simmer until sauce is slightly reduced, about 10 minutes; season with salt and pepper.
• Arrange about 1/2 the eggplant slices in a 2-quart casserole dish; top with 1/2 the sauce, 1/2 the mozzarella cheese, and 1/2 the Parmesan cheese. Repeat layering with the remaining ingredients.
• Bake in the preheated oven until hot and bubbling, about 25 minutes. Cool for about 5 minutes before serving.

CREAMY EGGPLANT PARMESAN CASSEROLE

Steps:

• Heat oven to 400°F.
• Cover 2 baking sheets with parchment. Combine bread crumbs and 1/4 cup Parmesan in shallow dish. Reserve 2 Tbsp. crumb mixture for later use. Spray both sides of 1 eggplant slice with cooking spray; dip in remaining bread crumb mixture, turning to evenly coat both sides of eggplant slice. Place on prepared baking sheet. Repeat with remaining eggplant slices.
• Bake 30 min. or until eggplant is tender and golden brown, turning after 15 min.
• Meanwhile, microwave cream cheese in medium microwaveable bowl on HIGH 40 sec. Gradually whisk in milk until blended. Stir in garlic and 1/4 cup basil.
• Spread 1/4 cup cream cheese sauce onto bottom of 9-inch pie plate sprayed with cooking spray. Top with layers of 1/3 of the eggplant, 4 cheese slices, 1/4 cup of the remaining Parmesan and 1/3 cup of the remaining cream cheese sauce; repeat layers twice. Top with tomatoes, remaining cheese slices and reserved crumb mixture.
• Bake 25 min. or until heated through. Sprinkle with remaining basil.

EGGPLANT PARMESAN CASSEROLE

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.

AWESOME EGGPLANT PARMESEAN CASSEROLE

Steps:

• Remove top and bottom of eggplant.
• Slice eggplant lengthwise into 3/4 inch slices.
• Spread slices onto large platter and salt and pepper both sides.
• In a pie plate crack all eggs and add milk and some salt and pepper.
• Beat well and set aside.
• In another pie plate combine both panko and regular breadcrumbs, mixing well to combine.
• Put about a half inch of oil into large skillet and turn onto medium heat until a wooden spoons tip inserted in oil buubles.
• Dip eggplant slices into egg mixture coating both sides well, allowing excess to drain off.
• Drredge immediately into breadcrumbs, pressing well so it adheres well.
• Fry immediately in small batches so to not overcrowd skillet.
• When crispy on both sides remove from skillet to paper towel lined platter to drain excess oil.
• Preheat oven to 350 degrees.
• Continue frying eggplants until all are done.
• In 13x9 inch glass casserole place 1/3 of sauce.
• Place a single layer of eggplant onto sauce.
• Place another 1/3 sauce over slices.
• Put 1/2 of mozzarella on this layer.
• Repeat by another layer of eggplant, sauce, and all of remaining cheeses, ending with parmesean.
• Bake in oven for 30 to 45 minutes until all cheese is melted and sauce is bubbling.
• Let cool briefly and enjoy.

THE BEST EGGPLANT PARMESAN

Steps:

• In a Dutch oven over medium heat, cook garlic in oil 1 minute. Stir in tomatoes, olives, basil, capers, pepper flakes and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 45-60 minutes or until thickened., Meanwhile, for eggplant, place flour and eggs in separate shallow bowls. In another bowl, combine bread crumbs, garlic powder and oregano. Dip eggplant in flour, eggs, then bread crumb mixture., In a large skillet, cook eggplant in batches in oil for 5 minutes on each side or until tender. Drain on paper towels. In a large bowl, combine the eggs, ricotta, 1/2 cup Parmesan cheese, basil and pepper., Preheat oven to 350°. In each of two greased 13x9-in. baking dishes, layer 1-1/2 cups tomato sauce, four eggplant slices, 1 cup ricotta mixture and 2 cups mozzarella cheese. Repeat layers. Sprinkle each with remaining Parmesan cheese. Bake, uncovered, 35-40 minutes or until bubbly. Let stand 10 minutes before cutting.