Baked Eggplant Parm Casserole

1. 1

   Preheat the oven to 375 degrees F (190 degrees C).

2. 2

   From the center of each eggplant, cut 5 crosswise slices about 1/2 inch thick to make 10 slices total. Peel and dice the remaining eggplant pieces.

3. 3

   Heat 2 tablespoons olive oil in a large skillet over medium-high until very hot. Lightly sprinkle the eggplant slices with a pinch of salt and cook them in batches until slightly softened, about 3 minutes per side. Set the slices on paper towels.

4. 4

   Heat 1 tablespoon olive oil in the skillet and cook the garlic for about 10 seconds; add the diced eggplant and season with a pinch of salt and red pepper flakes. Saute until the eggplant softens, about 5 minutes. Stir in the marinara sauce and water. Reduce the heat to medium-low and cook, stirring occasionally, until the eggplant is tender, about 15 minutes. If the sauce becomes too thick, add a little more water.

5. 5

   In a bowl, combine ricotta cheese, 1/2 cup Parmesan cheese, pepperjack cheese, a pinch of salt, and a pinch of black pepper until well mixed. Spread about 2 tablespoons of the cheese mixture on each eggplant slice. Fold the eggplant slices in half to enclose the filling.

6. 6

   Spread about half of the sauce in an 8x8-inch baking dish. Arrange the folded eggplant slices in a single layer in the dish. Spread the remaining sauce over the eggplant.

7. 7

   In a bowl, combine bread crumbs, 1/2 cup Parmesan cheese, and 2 tablespoons olive oil; mix well. Spread the crumb mixture over the eggplant casserole.

8. 8

   Bake in the preheated oven until the casserole is bubbling and the crumbs are browned, 35 to 40 minutes.

• Calories 338.82 kcal Moderate
• Protein 9.81 g Moderate
• Carbs 43.49 g Moderate
• Total Fat 12.81 g Moderate
• Saturated Fat 4.72 g High
• Trans Fat 0.04 g High
• Cholesterol 24.82 mg Moderate
• Sodium 757.62 mg High
• Fiber 7.36 g Good Source
• Sugar 12.34 g High
• Added Sugar 1.35 g Low Source
• Calcium 352.14 mg Good Source
• Iron 1.72 mg Low Source
• Potassium 567.0 mg Moderate
• Vitamin A 19.18 mcg_rae Low Source
• Vitamin C 17.06 mg Moderate
• Vitamin D 0.11 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten