Eggplant Parmesan Casserole

Eggplant Parmesan Casserole

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Italian flavors ooze out of this eggplant casserole with all of the bubbly, cheesy, and garlicky goodness you could imagine. If you are in a time crunch, try using store-bought pasta sauce instead of this recipe's homemade version.

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Time needed

15 min preparation + 45 min cooking

Serving Size / Yield

8 servings

Ingredients

  • 2 eggplants
  • 4 eggs
  • 1 C. Italian bread crumbs
  • 1 tsp. olive oil
  • ½ C. chopped onions
  • 2 garlic cloves
  • 2 C. canned tomatoes
  • 8 oz. can tomato sauce
  • 6 oz. can tomato paste
  • 1 T. fresh basil
  • 2 tsp. Italian seasoning
  • 1 tsp. salt
  • 1 tsp. sugar
  • 4 oz. cream cheese
  • 4 oz. sour cream
  • 2 C. shredded mozzarella cheese

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Directions

Preheat your oven to 375 degrees. Line a baking sheet with nonstick foil.

Whisk 3 eggs in one bowl and combine breadcrumbs and Parmesan in another. Slice the eggplants to ½ inch thick rounds and dip in the egg wash first then the bread crumbs. Bake on the lined cookie sheet for 20 minutes on one side, flip, and then for 15 minutes on the other.

While your eggplants are baking, start a pan over medium heat and add olive oil, chopped onions and minced garlic. When the vegetables have begun to soften add in canned tomatoes, tomato sauce, tomato paste, basil, Italian seasoning, salt and sugar. Bring the mixture to a boil and then let simmer for 15 minutes.

In another mixing bowl incorporate sour cream, cream cheese and remaining egg. When the egg plant is done baking grease a 9x13-inch baking dish. Layer the dish with red sauce, eggplants and cream sauce. Make three to four layers of each. Top the casserole with mozzarella cheese and place back in the oven for 20 minutes. The cheese should be browning and melted.

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