Eggplant Parmesan Casserole is not just a dish; it’s a hearty embrace in the form of food. This traditional Italian favorite brings together slices of juicy eggplant, rich tomato sauce, and a golden layer of melted cheese, baked until bubbly and delicious. Perfect for any day of the week, this casserole promises to deliver comfort and satisfaction to your dinner table. Whether you’re a fan of Italian cuisine or simply looking for a new recipe to spice up your meal rotation, Eggplant Parmesan Casserole is a dish that won’t disappoint.
Health Benefits
Eggplants, the star of this dish, are flavorful and packed with nutritional benefits. Low in calories but high in fiber, they make an excellent choice for anyone looking to maintain a healthy digestive system. Additionally, eggplants are rich in antioxidants, particularly nasunin found in their purple skin, which helps protect the cells from damage.
Alongside eggplant, this casserole features tomatoes that are loaded with vitamins C and K, potassium, and folate. Including cheese adds a good dose of calcium and protein, essential for bone health and muscle repair. Furthermore, you can keep the dish light yet indulgent by opting for part-skim mozzarella or even vegan cheese alternatives.
Versatility and Adaptability
One of the greatest strengths of Eggplant Parmesan Casserole is its adaptability to various dietary preferences. For those on a vegetarian diet, this dish is naturally meat-free, yet hearty enough to satisfy. If you’re catering to gluten-sensitive individuals, simply substitute traditional breadcrumbs with a gluten-free variety, or skip them altogether for a lighter version. The recipe also allows for flexibility with cheeses; you can experiment with different types like ricotta or vegan cheese to suit your taste and dietary needs.
Additionally, Eggplant Parmesan can be adjusted to what’s seasonally available or what you have on hand. Instead of eggplant, try using zucchini or layered portobello mushrooms for a delightful twist on the classic.
Cost-Effective Meal
Cooking an Eggplant Parmesan Casserole can also be a win for your wallet. Compared to dining out at an Italian restaurant, making this dish at home is significantly more economical. Eggplants and tomatoes can be found at reasonable prices, especially when in season, and bulk purchases of cheese and canned tomatoes can save further costs.
This casserole also lends itself to batch cooking. You can easily double the recipe and freeze half for a future meal, which not only saves time but also maximizes the use of ingredients purchased in bulk. Additionally, utilizing ingredients like day-old bread for homemade breadcrumbs can enhance the flavor while reducing waste and cost.
Perfect for All Occasions
Eggplant Parmesan Casserole is a versatile dish that fits seamlessly into any meal plan, whether it’s a cozy family dinner, a festive gathering, or a casual potluck. Its presentation is impressive enough for special occasions, yet it is simple enough for an everyday meal. The casserole can be prepared in advance, making it a convenient option for busy weekdays or when planning for a large group. Just assemble the layers ahead of time and bake when ready to serve, ensuring a warm, comforting meal without last-minute stress.
Moreover, this casserole’s familiar flavors and hearty texture are universally appealing, making it a safe bet for gatherings with diverse tastes. It can serve as a main dish or a side, paired with a simple salad or crusty bread, providing flexibility depending on the size of your gathering.
Baking Basic Information
Preparation Time
- 20 minutes
Cooking Time
- 55 minutes
Total Time
- 1 hour and 15 minutes
Servings
- This recipe makes approximately six serving
Ingredients
- 1 ½ c. of panko or plain breadcrumbs
- 1 cup of grated parmesan, divided
- 4 cups marinara
- Kosher salt
- 2 sliced, medium-sized eggplants, sliced into 0.5 inches thick rounds
- Freshly ground black pepper
- 3 large-sized eggs
- 1/3 c. sliced basil
- 2 tsp. Italian seasoning
Directions
- Preheat the oven to 400°F. Line two baking sheets with parchment paper and coat using cooking spray.
- Whisk panko, Italian seasoning, and I/2 cup of parmesan in a shallow bowl to create a panko mixture
- Whisk the three large eggs with two tablespoons of water in another shallow bowl to make an egg wash, then season with pepper and salt
- Dip a slice of eggplant into the egg wash, then dredge in the panko mixture. Place the molded eggplant on a baking sheet. Repeat this for all eggplant slices. After that, apply a light coat of cooking spray to the eggplant slices
- Bake for 30-35 minutes until they become golden and crisp on the outside but soft inside
- Add a cup of marinara to a large baking dish and spread evenly. Then place eggplant slices in an even layer, then pour 1 ½ cup of marinara on them.
- Sprinkle with a 1 cup of mozzarella, fresh basil, and remaining ½ cup of parmesan. Repeat the process until all the ingredients are used up
- Bake for 15-17 minutes more until they become golden
- You should now be smiling because of how tasty your baked eggplant parmesan casserole looks.
Serving Options
- Serve with crusty bread, hot spaghetti, and a nice green tossed salad.
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