Awesome Eggplant Parmesean Casserole
photo by heartshapedpan
- Ready In:
- 1hr 45mins
- Ingredients:
- 11
- Yields:
-
1 casserole
- Serves:
- 6-8
ingredients
- 2 lbs small purple eggplants, sliced lengthwise
- 1 cup Italian seasoned breadcrumbs
- 1 cup panko breadcrumbs, seasoned if available
- 3 eggs, beaten
- 3⁄4 cup milk
- 48 ounces jarred pasta sauce (your favorite)
- 1 lb mozzarella cheese, shredded
- 1⁄2 cup parmesan cheese, shredded
- salt
- pepper
- 2 cups vegetable oil (for frying, approx)
directions
- Remove top and bottom of eggplant.
- Slice eggplant lengthwise into 3/4 inch slices.
- Spread slices onto large platter and salt and pepper both sides.
- In a pie plate crack all eggs and add milk and some salt and pepper.
- Beat well and set aside.
- In another pie plate combine both panko and regular breadcrumbs, mixing well to combine.
- Put about a half inch of oil into large skillet and turn onto medium heat until a wooden spoons tip inserted in oil buubles.
- Dip eggplant slices into egg mixture coating both sides well, allowing excess to drain off.
- Drredge immediately into breadcrumbs, pressing well so it adheres well.
- Fry immediately in small batches so to not overcrowd skillet.
- When crispy on both sides remove from skillet to paper towel lined platter to drain excess oil.
- Preheat oven to 350 degrees.
- Continue frying eggplants until all are done.
- In 13x9 inch glass casserole place 1/3 of sauce.
- Place a single layer of eggplant onto sauce.
- Place another 1/3 sauce over slices.
- Put 1/2 of mozzarella on this layer.
- Repeat by another layer of eggplant, sauce, and all of remaining cheeses, ending with parmesean.
- Bake in oven for 30 to 45 minutes until all cheese is melted and sauce is bubbling.
- Let cool briefly and enjoy.
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