Recipe For Eggplant Parmesan Casserole

Reduce oven temperature to 375 degrees.

Recipe for eggplant parmesan casserole. Once you have layered all your ingredients sprinkle the top of the casserole with the breadcrumbs and oregano. Here are the basic steps. Top with remaining eggplant parmesan cheese beef and tomato mixture.

Saute onion and garlic over med high heat until caramelized. Scroll down to the recipe card for the detailed instructions. Top with 1 3 of the cheese mixture.

Casserole sprayed with cooking spray. To assemble casserole spread 2 3 tbsp marinara sauce in the bottom of a baking dish. Repeat with remaining eggplant sauce and mozzarella.

Layer half each of the eggplant and tomatoes in 3 qt. Arrange half the eggplant in dish. Cool for about 5 minutes before serving.

Arrange about 1 2 the eggplant slices in a 2 quart casserole dish. Top with half of parmesan cheese beef and tomato mixture. Add the crushed tomatoes and paste cook until the sauce starts to bubbles reduce to low and allow to simmer for 8 10 minutes then shut off burner and stir in the basil.

Spread the eggplant slices into a single layer. Sprinkle with remaining 2 tablespoons parmesan. Top with 1 2 slices of eggplant followed by half of slices mozzarella half of parmesan and 1 2 cup of marinara.