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Eggplant Parmesan Casserole
Eggplant Parmesan Casserole
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Prep Time:
15 minutes
Cook Time:
65 minutes
Total Time:
80 minutes
Create a healthier, flavorful eggplant casserole using Chef John's techniques for a lighter dish with traditional taste.
Ingredients:
  • 2 large eggplants
  • 2 tablespoons olive oil
  • 1 pinch salt, or as needed
  • 1 tablespoon olive oil
  • 2 cloves garlic, sliced
  • 0.5 teaspoon red pepper flakes
  • 3 cups prepared marinara sauce
  • 0.5 cup water, plus more as needed
  • 0.75 cup ricotta cheese
  • 0.5 cup grated Parmesan cheese
  • 0.25 cup shredded pepperjack cheese
  • salt and freshly ground black pepper to taste
  • 0.75 cup dry bread crumbs
Instructions:
  • Preheat the oven to 375°F (190°C) for the perfect cooking temperature.
  • Slice each eggplant into 5 thick slices from the center area. Then, dice the remaining pieces of eggplant after peeling.
  • In a large skillet, heat the olive oil over medium-high heat until it shimmers. Lightly season eggplant slices with salt, then cook in batches until slightly softened, about 3 minutes per side. Place cooked eggplant slices on paper towels to drain.
  • In a skillet over medium heat, warm 1 tablespoon of olive oil. Quickly sauté garlic for 10 seconds, then add diced eggplant. Season with a pinch of salt and red pepper flakes. Sauté until eggplant softens, about 5 minutes. Pour in marinara sauce and water. Reduce heat to medium-low and simmer until eggplant is tender, approximately 15 minutes, stirring occasionally. If sauce thickens too much, simply add a touch more water.
  • Mix together ricotta cheese, 1/2 cup Parmesan cheese, pepperjack cheese, a pinch of salt, and a pinch of black pepper until well blended. Spread roughly 2 tablespoons of the cheese mixture on each eggplant slice and then fold the slices in half to seal in the cheesy goodness.
  • Spread half of the sauce on the bottom of an 8x8-inch baking dish. Layer folded eggplant slices on top. Spread the rest of the sauce over the eggplant slices.
  • Mix together bread crumbs, a generous amount of Parmesan cheese, and a drizzle of olive oil until well combined. Sprinkle the crumb mixture evenly over the eggplant casserole.
  • Cook the casserole in the oven until it's bubbly and the top is golden brown, about 35-40 minutes.

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