This scrumptious recipe has been ON THE MENU for the last two weeks. I have eaten the leftovers for lunch, every single morsel. YUMMY! To say I have thoroughly enjoyed this dish is such an understatement! It is delicious!!!!
It has all the big bold flavors of Eggplant Parmesan without the breading and frying! Although it is quite easy, it does take a good deal of time. Lots of oven time. The great news is that it can be made up ahead and reheated. I have even frozen a couple !
It is made in a large loaf pan and slices so nicely... if left to rest for 10 minutes!
It is made in a large loaf pan and slices so nicely... if left to rest for 10 minutes!
If you like the original recipe you will love this. It gets my highest recommendation! Just remember the better the quality of the products you put into a dish the better it will taste.
Eggplant Parmesan Casserole
2 TBS plus 1 tsp olive oil
2 medium eggplant, sliced into 3/4 inch thick rounds
1 jar of Tomato And Basil Spaghetti Sauce
8 oz. part-skim ricotta cheese
1/2 cup Parmesan cheese plus 2 TBS, grated
2 large egg
1 cup mozzarella cheese (I use lo-fat farmer's cheese, or lo-fat vegetable farmer's cheese)
1/4 cup Panko bread crumbs
Preheat oven to 450 degrees. Line a large rimmed baking sheet with parchment paper and brush the parchment paper with a little oil. Put eggplant in a large bowl and drizzle with 2 TBS oil and sprinkle with 1/2 tsp salt. Toss. Put eggplant in a single layer on the baking sheet. Roast eggplant for 35-45 minutes until golden brown, flipping half way through the baking. Cool eggplant and lower oven to 375 degrees.
Meanwhile, in a bowl mix ricotta, 1/4 cup Parmesan cheese, eggs and a dash of salt and pepper.
Evenly layer 1/4 cup tomato sauce, half the roasted eggplant, 1/4 cup more tomato sauce, 1/2 the ricotta mixture, and 1/2 the Parmesan cheese that is left in an 8 1/2 by 5 1/2 inch loaf style pan. Repeat the layers.
Cover the pan tightly with foil that has been sprayed with cooking spray. Bake until bubbly, about 25 minutes.
Mix the remaining 1 tsp oil, mozzarella cheese, 2 TBS Parmesan cheese and the Panko bread crumbs in a bowl. Toss.
When the 35-45 minute cooking time is over, take the eggplant out of the oven and take off the foil. Sprinkle with the Panko mixture and continue to bake uncovered for an additional 25 minutes. Let casserole sit for 3-5 minutes before serving.
Hope you like Eggplant Parmesan Caserole as much as I do!
I am participating in
MMMNNN, I really want to try this, Joe isn't a big fan of eggplant BUT loves Italian food so maybe....:):) We had baked ziti and meatballs tonight. YUM! XO, Pinky
ReplyDeleteEggplant parm is one of my favorites and I have made it like this, without the breading and frying. I want to make it again this time with some fresh ricotta. xo,
ReplyDeleteJust bought eggplant at the vegetable stand today!
ReplyDeleteThat looks so yummy! You are the most dedicated woman in the kitchen I know of next to Martha Stewart! I love my Italian Countryside dishes too...they always look good with any kind of food on them!
ReplyDeleteThx for stopping by my garden blog..Liz
I forgot to say that I give all my plants a dose of fertilizer by Espoma (they make Flower Tone, Plant Tone etc. ) It's an organic slow releasing product. Other than that- I keep the hydrangeas well watered, they do love water! I also don't think they like too much sun, but some sun is essential!
ReplyDeleteLooks delish and I will give yours a try Yvonne. I make a similar one and as you say eat it the next day for lunch when it seems to be even better than the previous day as the flavours mature. yum!
ReplyDeleteVeronica
I can't WAIT to try this, Yvonne! I have eggplants coming out my ears now. I've been giving them away & I soooo wish you were my neighbor, so I could bring you some.
ReplyDeleteThank you for sharing this interesting method of using them up.
Hugs,
Rett
THis must be delicious.. and seated at your pretty table..where we start to eat with our eyes:) This must be a recipe you crave often:)
ReplyDeleteThis does look so yummy. Thanks for sharing.
ReplyDeleteOK...I'm going to give it a try!
ReplyDeleteLooks so good!!!! Must try this recipe! Have a great weekend:)
ReplyDeleteLove eggplant and especially parmesean! I am going to try this, this would be a hit with my entire family...yummy!!
ReplyDeleteYour version of one of my favorite dishes looks great, and I am saving it -- thanks!
ReplyDeleteI made this and loved it!
ReplyDeleteYvonne, I have never made Eggplant Parmesan as I'm not a big fan of eggplant. However, after reading your recipe, I feel like I need to try it. It looks scrumptious!!!
ReplyDeleteSounds like a wonderful recipe that even our little ones will love.
ReplyDeleteAngela and Renee
I love eggsplants and these look awesome! gloria
ReplyDeleteYvonne, yum! I love Eggplant Parmesan and actually ordered it for my birthday dinner at Bravos last week!! I will try your recipe!
ReplyDeleteCome and join my Fashion Giveaway from Fresh Produce
xoxo
Karena
Art by Karena
Looks absolutely delicious, Yvonne! I'd really like to try your recipe. I have a feeling it would taste better than what's prepared in high end restaurants. I can tell everything you do includes a dash of magic in the form of love for family and friends!
ReplyDeleteHave a safe and happy holiday!
Warmest regards,
Bill
This looks so yummy, Yvonne! I could eat just the browned eggplant straight from the oven and be happy.
ReplyDeleteDo you have any tasty recipes for butternut squash. Our plants are producing prolifically. ;)
Have a blessed weekend!
Liz @ the Brambleberry Cottage
http://thebrambleberrycottage.blogspot.com/
Mmm... a new way to make my favorite meal. Pinning!!
ReplyDelete:)
ButterYum
I know I'm going to love this recipe, Yvonne. Eggplant parmesan is a favorite of mine and I won't feel so guilty enjoying a recipe that leaves out all the breading and frying. Thanks for sharing this!
ReplyDeleteyum! yum!
ReplyDeletei LOVE eggplant parm, but this looks better and easier! thanks!
have a great holiday!
carla :)
Mrs. NoNo Knows
Thanks Yvonne for the great Eggplant recipe. Your recipe for eggplant parmesan was delicious. I used small white eggplants I purchased at my local farmers market to make your dish. I even used a few of the roasted eggplants on a slice of pizza I was reheating and enjoyed eating the pizza with the roasted eggplant too.
ReplyDeleteJane
Yvonne, I will have to try this recipe. This is a favorite dish both my husband and I love but I rarely make it because I used an old recipe that calls for frying the eggplant. I'm always looking for lighter versions of favorites. I'm sure it is delicious looking at this photo! Can't wait to try it. Looking at your blog is like looking through a beautiful magazine!
ReplyDelete~Emily
The French Hutch
This was the first of your recipes that I have tried. It was absolutely delectable. I plan to double the recipe next time so that I can try it as a freezer meal. Thank you for your generosity in sharing your many talents with us.
ReplyDeleteBlessings,
Shawn
Yvonne - this looks so good, I will make it on Wednesday. My husband will love it, and it seems to be pretty low in fat, so I can fit it into my Weight Watchers program. Yum! Thanks for your great recipes. I made your Parmesan peppercorn dressing, and love it. It's so nice to be able to have great salad dressing without all the preservatives.
ReplyDeleteMartha
This is very tasty! Since I wanted some crunchy breadcrumbs on each slice, I made it in a single layer on a half sheet pan. Also used nonstick foil so I could put the crumb topping under the broiler a couple of min. Who knew the flavor would be so great without all the fat usually used to bread the eggplant? Thanks for a keeper!
ReplyDelete