Description
A lighter, delicious take on the classic Italian eggplant parmesan, this casserole features layers of baked eggplant slices, rich marinara sauce, and melted mozzarella and Parmesan cheeses, offering a comforting meal with a crisp breadcrumb coating.
Ingredients
Vegetables
- 2 medium eggplants, sliced ¼-inch thick
Sauces and Cheeses
- 1 cup marinara sauce
- 1 cup mozzarella cheese, shredded
- ¼ cup Parmesan cheese, grated
Coating and Binding
- 1 egg, beaten
- 1 cup breadcrumbs (or almond flour for low carb option)
Instructions
- Preheat the oven: Set your oven to 375 °F (190 °C) to prepare for baking the eggplant slices.
- Prepare the eggplant coating: Dip each eggplant slice into the beaten egg to help the breadcrumbs adhere, then coat each slice thoroughly with breadcrumbs (or almond flour for a low-carb alternative).
- Bake the eggplant slices: Arrange the coated slices on a baking sheet and bake for 15 minutes on one side; then flip and bake for another 15 minutes until both sides are golden and crispy.
- Assemble the casserole: In a baking dish, layer with half the marinara sauce, then a layer of baked eggplant, followed by a layer of mozzarella and Parmesan cheese. Repeat layering with remaining sauce, eggplant, and cheeses.
- Bake the casserole: Place the assembled casserole in the oven and bake for an additional 20 minutes until the cheese is melty and bubbly.
Notes
- For a crisper texture with less oil, using an air fryer to cook the eggplant slices is a great alternative.
- You can substitute breadcrumbs with almond flour to keep it low carb and gluten free.
- Allow the casserole to rest for a few minutes before serving to let it set for easier slicing.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner / Casserole
- Method: Baking
- Cuisine: Italian
