Eggplant Parmesan Casserole
My parents brought me some eggplant from their garden. I was running out of ideas on what to do with it, so I googled eggplant parmesan recipes. I came up with this by mixing up some different recipes.
Ingredients:
2 medium eggplants
2 TB Olive oil
1/2 cup FF ricotta cheese
3/4 cup grated parmesan cheese
1/4 cup grated pepper jack cheese
2 cloves garlic, minced
2 cups tomato sauce (I actually used 1 15oz can crushed tomatoes for mine)
1/2 cup water
1/2 cup breadcrumbs
Slice 6 half-inch rounds from the widest part of each eggplant (12 total); reserve. Cut the skin off the remaining pieces of eggplant and cut into a small dice; reserve.
In a hot saute pan, sprayed with cooking spray, cook the eggplant slices, with a pinch of salt, for about 3 minutes per side to soften. Work in batches and when done place them on paper towels to cool. The paper will absorb the excess juice drawn out by the salt (these juices can be bitter).
While the eggplant slices are cooling, add the ricotta, Parmesan, Jack cheese to a bowl. Season with salt and pepper to taste, and stir to combine. Spoon the cheese mixture on to 6 of the eggplant slices, dividing evenly. Press the other 6 eggplant slices on top to sandwich the cheese in between; reserve.
Add 1 tablespoons of olive oil to the saute pan, and over medium heat, add the garlic and cook until it begins to sizzle (do not brown). Add the diced eggplant and cook, stirring, for 5 minutes. Add the water, tomato sauce; cook on low for 15 minutes. Season with salt and pepper to taste.
Pour half the sauce mixture on the bottom of a small casserole dish. Place the 6 cheese-filled eggplant slices on the sauce, and pour over the rest of the sauce. Spread evenly so all the eggplant is covered. In a small bowl mix the breadcrumbs, 1/2 cup of Parmesan, and 1 tablespoon of olive oil. Spread over the eggplant.
Bake in a preheated 375 degrees F. for 40 minutes, or until the casserole is bubbling and the top is browned and crisp. Let sit for 10 minutes before serving.
Nutrition (per "sandwich"):
Calories 193
Fat 10
Carbs 18
The fat is a little high b/c of the olive oil. If you have a good pan and some cooking spray, you could eliminate some of the olive oil and save on the fat. I had two "sandwiches" as my meal last night, and I have to say that it was just as good as the Eggplant Parm I get at Olive Garden.
Ingredients:
2 medium eggplants
2 TB Olive oil
1/2 cup FF ricotta cheese
3/4 cup grated parmesan cheese
1/4 cup grated pepper jack cheese
2 cloves garlic, minced
2 cups tomato sauce (I actually used 1 15oz can crushed tomatoes for mine)
1/2 cup water
1/2 cup breadcrumbs
Slice 6 half-inch rounds from the widest part of each eggplant (12 total); reserve. Cut the skin off the remaining pieces of eggplant and cut into a small dice; reserve.
In a hot saute pan, sprayed with cooking spray, cook the eggplant slices, with a pinch of salt, for about 3 minutes per side to soften. Work in batches and when done place them on paper towels to cool. The paper will absorb the excess juice drawn out by the salt (these juices can be bitter).
While the eggplant slices are cooling, add the ricotta, Parmesan, Jack cheese to a bowl. Season with salt and pepper to taste, and stir to combine. Spoon the cheese mixture on to 6 of the eggplant slices, dividing evenly. Press the other 6 eggplant slices on top to sandwich the cheese in between; reserve.
Add 1 tablespoons of olive oil to the saute pan, and over medium heat, add the garlic and cook until it begins to sizzle (do not brown). Add the diced eggplant and cook, stirring, for 5 minutes. Add the water, tomato sauce; cook on low for 15 minutes. Season with salt and pepper to taste.
Pour half the sauce mixture on the bottom of a small casserole dish. Place the 6 cheese-filled eggplant slices on the sauce, and pour over the rest of the sauce. Spread evenly so all the eggplant is covered. In a small bowl mix the breadcrumbs, 1/2 cup of Parmesan, and 1 tablespoon of olive oil. Spread over the eggplant.
Bake in a preheated 375 degrees F. for 40 minutes, or until the casserole is bubbling and the top is browned and crisp. Let sit for 10 minutes before serving.
Nutrition (per "sandwich"):
Calories 193
Fat 10
Carbs 18
The fat is a little high b/c of the olive oil. If you have a good pan and some cooking spray, you could eliminate some of the olive oil and save on the fat. I had two "sandwiches" as my meal last night, and I have to say that it was just as good as the Eggplant Parm I get at Olive Garden.
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Replies
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I make a variation of this and it is fabulous.0
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bump!0
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MMMMMMMMMMMMMMM!!!! I love eggplant parmesan! Thanks for posting! Never have made it....but, now I have no excuse! Pepper jack cheese is the best too! : )0
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I have an eggplant or 2 almost ready to pick... perfect timing for this recipe.. thanks!0
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bump0
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BUMP. We have six or seven flowers already sprouting, so it'll be eggplant year in my house
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Bump!0
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I just used what I had on hand. Next time I'll use the reduced fat Parmesan, and maybe less olive oil to bring down the counts. But I thought it turned out great, and it looked pretty too!0
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If I ever come across an eggplant, I will be sure to make this. Thanks!0
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bump!0
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bump!0
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will try it thanks0
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Great! I am always looking for ideas to make with eggplant. Thank you.0
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This sounds delicious!! Thanks!0
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Delicious, Thank you :-)0
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So, I printed this recipe out DAYS ago and left it on my desk (but remembered to add the items to the grocery list)....Guess who forgot the recipe on her desk yesterday...ME! Thank goodness for the forum search feature...I would have been MAD come SUNDAY!! haha0
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Due to the type of ingredients I used, and using less olive oil, I was able to bring this recipe down to 127 a serving!! More for me 0
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bump0
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Thank you!0
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My parents brought me some eggplant from their garden. I was running out of ideas on what to do with it, so I googled eggplant parmesan recipes. I came up with this by mixing up some different recipes.
Ingredients:
2 medium eggplants
2 TB Olive oil
1/2 cup FF ricotta cheese
3/4 cup grated parmesan cheese
1/4 cup grated pepper jack cheese
2 cloves garlic, minced
2 cups tomato sauce (I actually used 1 15oz can crushed tomatoes for mine)
1/2 cup water
1/2 cup breadcrumbs
Slice 6 half-inch rounds from the widest part of each eggplant (12 total); reserve. Cut the skin off the remaining pieces of eggplant and cut into a small dice; reserve.
In a hot saute pan, sprayed with cooking spray, cook the eggplant slices, with a pinch of salt, for about 3 minutes per side to soften. Work in batches and when done place them on paper towels to cool. The paper will absorb the excess juice drawn out by the salt (these juices can be bitter).
While the eggplant slices are cooling, add the ricotta, Parmesan, Jack cheese to a bowl. Season with salt and pepper to taste, and stir to combine. Spoon the cheese mixture on to 6 of the eggplant slices, dividing evenly. Press the other 6 eggplant slices on top to sandwich the cheese in between; reserve.
Add 1 tablespoons of olive oil to the saute pan, and over medium heat, add the garlic and cook until it begins to sizzle (do not brown). Add the diced eggplant and cook, stirring, for 5 minutes. Add the water, tomato sauce; cook on low for 15 minutes. Season with salt and pepper to taste.
Pour half the sauce mixture on the bottom of a small casserole dish. Place the 6 cheese-filled eggplant slices on the sauce, and pour over the rest of the sauce. Spread evenly so all the eggplant is covered. In a small bowl mix the breadcrumbs, 1/2 cup of Parmesan, and 1 tablespoon of olive oil. Spread over the eggplant.
Bake in a preheated 375 degrees F. for 40 minutes, or until the casserole is bubbling and the top is browned and crisp. Let sit for 10 minutes before serving.
Nutrition (per "sandwich"):
Calories 193
Fat 10
Carbs 18
The fat is a little high b/c of the olive oil. If you have a good pan and some cooking spray, you could eliminate some of the olive oil and save on the fat. I had two "sandwiches" as my meal last night, and I have to say that it was just as good as the Eggplant Parm I get at Olive Garden.
I bumped this for later. Can't wait to try it sounds yummy0 -
I made this last evening -- fantastic! Added some oregano to the sauce to cut a bit of the squashy taste. Everyone loved it and it's very satisfying. Great, great, great!0
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thanks for sharing. YUM<0
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bump0
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sounds yummy, will give this recipe a try for sure!0
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lovely! bump0
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Due to the type of ingredients I used, and using less olive oil, I was able to bring this recipe down to 127 a serving!! More for me
Awesome! Since it was my first time with this recipe, I followed it pretty close. Next time though I will probably tweak it to bring down the calories b/c YES, more is good!!! 0 -
Mmm this one sounds delicious, i will definelty be giving it a try.0
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Sounds awesome! Can't wait to try it. Thanks!0
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BUMP0
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This sounds absolutely delicious..........two of my fav. ingredients....eggplant and ricotta.....Mmmmmmm!0
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