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- 2 large eggplants, sliced into ½-inch rounds - 2 cups marinara sauce - 2 cups ricotta cheese - 2 cups shredded mozzarella cheese - 1 cup grated Parmesan cheese - 1 cup all-purpose flour - 3 large eggs, beaten - 1 cup breadcrumbs (preferably Italian seasoned) - 1 teaspoon dried oregano - 1 teaspoon garlic powder - 1 teaspoon salt - ½ teaspoon black pepper - Fresh basil leaves for garnish Eggplant is the star of this dish. Look for firm, smooth skin. It should feel heavy for its size. This means it is fresh and full of moisture. You don’t want spongy or wrinkled eggplants. These will not taste good in your casserole. - 1 tablespoon olive oil (for frying) - 1 teaspoon red pepper flakes (for heat) - ½ cup fresh mozzarella (for creaminess) - 1 tablespoon balsamic vinegar (for depth) Adding olive oil gives a nice flavor. Red pepper flakes can spice things up. Fresh mozzarella brings a creamy touch. Balsamic vinegar can add a rich layer. When choosing eggplants, check for these signs of quality: - Color: Look for a deep, rich purple color. - Skin: The skin should be shiny and smooth. - Weight: Heavier eggplants often have more moisture. - Stem: A fresh green stem indicates freshness. Avoid eggplants with brown spots or blemishes. These signs mean the eggplant is not fresh. Always select the best ingredients for a great Eggplant Parmesan Casserole. You can find the full recipe above for easy reference! Start by washing the eggplants. Slice them into ½-inch rounds. Sprinkle salt on each slice. Let them sit for about 30 minutes. This step pulls out moisture and bitterness. Rinse the eggplant slices under cold water. Pat them dry with paper towels to remove excess moisture. Now, they are ready for frying. Next, set up your breading station. Grab three bowls. Put all-purpose flour in the first bowl. In the second bowl, beat the eggs until smooth. In the third bowl, mix the breadcrumbs with garlic powder, oregano, salt, and black pepper. This mix adds a nice flavor. Dip each eggplant slice into the flour first. Then, coat it with the beaten eggs. Finally, roll it in the breadcrumb mix. Set each breaded slice aside on a plate. Now, it's time to layer the casserole. Preheat your oven to 375°F (190°C). In a 9x13-inch casserole dish, spread a layer of marinara sauce on the bottom. Place half of the fried eggplant slices over the sauce. Now, spread half of the ricotta cheese on top. Sprinkle a third of the mozzarella cheese and half of the Parmesan cheese over the ricotta. Repeat this with the rest of the eggplant, sauce, and cheeses. Top with the remaining mozzarella and Parmesan. Cover the dish with aluminum foil. Bake for 25 minutes. Remove the foil and bake for another 20 minutes until bubbly and golden. Let it cool for 10 minutes before slicing. The Full Recipe is a perfect guide for this delicious dish! To get that perfect crunch, you need to salt the eggplant first. Salt draws out moisture and bitterness. After 30 minutes, rinse and dry the slices well. This step is key to a crispy texture. Then, bread the eggplant slices carefully. Coat them in flour, then egg, and finally breadcrumbs. This process helps create layers that crisp up nicely when fried. When baking your casserole, start by preheating your oven to 375°F (190°C). Cover the dish with aluminum foil during the first half of baking. This keeps the moisture in and helps the cheese melt evenly. After 25 minutes, remove the foil. This allows the cheese to brown and bubble nicely for the last 20 minutes. Keep an eye on it to prevent over-browning. Serve your Eggplant Parmesan Casserole with a side salad or garlic bread. This adds freshness and crunch to the meal. For garnishing, sprinkle fresh basil leaves on top just before serving. You can also drizzle extra marinara sauce over the slices. This gives a vibrant look and adds flavor. Enjoy the rich layers of cheese and eggplant with every bite! {{image_2}} Eggplant Parmesan Casserole can easily fit vegetarian diets. Simply skip the meat and enjoy the rich flavors of eggplant. For vegan options, use plant-based ricotta and mozzarella. You can also replace eggs with a flaxseed mixture. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit until thickened. This works great for breading. If you are gluten-free, no worries! Substitute all-purpose flour with almond flour or a gluten-free blend. You can also use gluten-free breadcrumbs. Many brands offer tasty options that work well in this recipe. Check the label to ensure they are certified gluten-free. Cheese is key in this dish. While ricotta, mozzarella, and Parmesan are classic, you can mix it up. Try goat cheese for a tangy flavor or fontina for creaminess. If you love a bit of spice, add pepper jack cheese. This gives a fun twist to your casserole. Each cheese brings its own unique taste, so feel free to experiment! For the full recipe, check the details above. To keep your Eggplant Parmesan Casserole fresh, let it cool completely. Transfer it to an airtight container. If you have a lot, you can also wrap it tightly in plastic wrap. Store it in the fridge for up to three days. Make sure to label the container with the date. This helps you remember when you made it. When you’re ready to enjoy leftovers, preheat your oven to 350°F (175°C). Place the casserole in an oven-safe dish. Cover it with foil to keep moisture in. Heat for about 20 to 25 minutes, or until it’s hot throughout. You can also microwave individual portions. Cover them to avoid splatters and heat in short bursts. For long-term storage, you can freeze the casserole. Cut it into portions and wrap each piece tightly in plastic wrap. Then, place the pieces in a freezer-safe bag or container. This helps prevent freezer burn. You can freeze it for up to three months. When you’re ready to eat, thaw it in the fridge overnight before reheating. Enjoy a delicious meal anytime! Eggplant Parmesan Casserole lasts about 3 to 5 days in the fridge. Store it in an airtight container. This keeps it fresh and safe to eat. If you want it to last longer, consider freezing it. Yes, you can make Eggplant Parmesan Casserole ahead of time. You can prepare it a day in advance. Just assemble the layers, cover it, and keep it in the fridge. Bake it just before serving. This can save you time on busy days. Eggplant Parmesan Casserole pairs well with many side dishes. Here are some ideas: - Garlic bread - A fresh green salad - Roasted vegetables - Pasta with marinara sauce These sides add variety and flavor to your meal. Enjoy! For the full recipe, check out the earlier section. Eggplant Parmesan casserole is a tasty dish packed with flavor. We explored essential ingredients, preparation steps, and great tips for the best texture. Variations ensure everyone can enjoy this meal. Remember to store leftovers well to keep them fresh. With these insights, you can create a delicious casserole that delights your family and friends. Enjoy making this dish and share it with those you love!

Eggplant Parmesan Casserole

Savor the deliciousness of Eggplant Parmesan Casserole with this easy recipe! Layered with crispy breaded eggplant, rich marinara sauce, and creamy cheeses, this dish is sure to impress at your next family gathering. Whether you're a seasoned cook or a kitchen newbie, you'll love how simple it is to create this hearty meal. Click through to explore the full recipe and bring this comforting classic to your table!
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Ingredients
  

2 large eggplants, sliced into ½-inch rounds

2 cups marinara sauce

2 cups ricotta cheese

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

1 cup all-purpose flour

3 large eggs, beaten

1 cup breadcrumbs (preferably Italian seasoned)

1 teaspoon dried oregano

1 teaspoon garlic powder

1 teaspoon salt

½ teaspoon black pepper

Fresh basil leaves for garnish

Instructions
 

Preheat your oven to 375°F (190°C).

    Sprinkle the sliced eggplant with salt and let them sit for about 30 minutes. This will draw out moisture and bitterness. Rinse and pat them dry with paper towels.

      Set up a breading station: Place flour in one bowl, the beaten eggs in another, and the breadcrumbs mixed with garlic powder, oregano, salt, and pepper in a third.

        Dip each eggplant slice first into the flour, then into the beaten eggs, and finally coat with breadcrumbs. Set aside on a plate.

          In a large skillet, heat a drizzle of olive oil over medium heat and fry the breaded eggplant slices in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.

            In a 9x13-inch casserole dish, spread a layer of marinara sauce on the bottom. Place half of the fried eggplant slices over the sauce.

              Spread half of the ricotta cheese over the eggplant layer, sprinkle a third of the mozzarella, and half of the Parmesan cheese.

                Repeat the layering with the remaining eggplant, sauce, ricotta, and then top with the remaining mozzarella and Parmesan cheese.

                  Cover the casserole dish with aluminum foil and bake in the preheated oven for 25 minutes.

                    After 25 minutes, remove the foil and bake for an additional 20 minutes until the cheese is bubbly and golden.

                      Allow the casserole to cool for about 10 minutes before slicing. Garnish with fresh basil leaves.

                        Prep Time: 25 minutes | Total Time: 1 hour, 15 minutes | Servings: 6-8

                          - Presentation Tips: Serve the casserole slices on plates, drizzled with extra marinara sauce, and sprinkle with additional Parmesan and fresh basil for a vibrant look.