All Recipes Eggplant Parmesan Casserole

Cool for about 5 minutes before serving.

All recipes eggplant parmesan casserole. How you cook the eggplant will largely be determined by the recipe there are many eggplant parmigiana versions. I use 2 large eggplant and cut about 6 slices out of each and cubed the rest. This eggplant parmesan potato casserole makes a rich and indulgent dinner lunch family meal and meal prep to eat through the week.

Pour in marinara sauce and water. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. The first step of most eggplant parmigiana recipes will have you slice the eggplant and then cook it.

Add diced eggplant and season with a pinch of salt and red pepper flakes. Sprinkle generously with paprika. Repeat layering with the remaining ingredients.

Turn heat to medium low and cook until eggplant is tender about 15 minutes. The slices are layered with tomato pasta sauce mozzarella and parmesan. Spread this over the top of the casserole.

The last layer should be white sauce. Eggplant slices are dipped in egg and breadcrumbs then baked instead of fried. Lightly grease a 2 litre casserole dish.

The eggplant can be baked in an oven grilled or fried. Bake in the preheated oven until breading is golden brown on both sides 10 to 15 minutes per side. It can be breaded or plain.