2 medium eggplants, sliced into rounds about 1 inch thick
Vegetable oil, as needed for cooking
2½ cups marinara sauce (store-bought or homemade)
12 ounces fresh mozzarella cheese, thinly sliced
Instructions
. Preheat the oven to 375°F. Grease a 9-by-13-inch
casserole dish with nonstick cooking spray. Line a
baking sheet with parchment paper.
2. In a medium, shallow bowl, whisk the flour with
the salt, black pepper and cayenne pepper to
combine. In a second medium, shallow bowl, whisk
the eggs. In a third medium, shallow bowl, stir
the bread crumbs with the Parmesan and oregano to
combine.
3. Working one at a time, coat each slice of
eggplant in flour, then dip it into the egg and
then into the bread crumbs to coat fully. Transfer
to the prepared baking sheet. Repeat with the
remaining eggplant slices.
In a large skillet, heat about ½ inch of oil over
medium heat. When the oil is hot, add the eggplant
in batches and cook until golden brown, about 2 to
3 minutes per side. Transfer the slices back to
the baking sheet when they’re finished.
5. Pour ½ cup of the marinara sauce into the base
of the prepared casserole dish. Add half of the
eggplant slices, making aneven layer in the base
of the dish. Ladle 1 cup of the marinara over the
eggplant and then top with half of the mozzarella.
6. Repeat with another layer of eggplant, marinara
and cheese. Bake the casserole until the sauce is
bubbly and the cheese is melted, 25 to 30 minutes.
Let cool at least 5 minutes before serving.
Originally Submitted
5/27/2024
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