Saturday, January 14, 2012

Eggplant Parm Casserole Recipe

I adapted this recipe from a local grocery store's magazine.
I didn't think I liked eggplant, until I tried this recipe.
I make it at least once month or so.
I made it this week for lunch.
It's super easy, meatless, and delectable!
Serves 6 people
2 medium sized eggplants
1 jar of sauce (I have 2 pictured, you just need 1)
Parmesan cheese
Mozzarella cheese
Extra virgin olive oil

Pre-heat oven to 450
Pour 1/4 cup sauce on bottom of casserole dish to coat
Slice eggplants and layer over the sauce
Drizzle EVOO over eggplant
Sprinkle breadcrumbs over eggplant*
Cover with some Parm cheese & remaining sauce
and bake for 40 minutes
Remove cover & sprinkle some mozzarella cheese on top
bake for 3 minutes to melt the cheese
**I keep bread that starts to go stale in the freezer.  We never seem to finish up our loaves of bread; I saw on Rachel Ray one day to just store it in the freezer.  When you need breadcrumbs, simply use a food processor and voila. Instant breadcrumbs!


  1. Umm delicious!!!! I love eggplant. I definitely want to try this out!

  2. OMG this is so much easier than baking or frying the slices of eggplant first! I'm going to try this the next time I make eggplant. Thanks for sharing!

  3. I'm making this tonight to get rid of some eggplant!


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