Prep 1 hr
Cook 45 mins
My family loves this and my dad who hates eggplant devours this! I made it up when I wanted a big pan of it to freeze and I lived alone. I use my own marinara sauce which I should post though any good marinara will work. You do not want to use spaghetti sauce containing herbs and my marinara sauce is only tomatoes, olive oil, onion, garlic and a touch of sugar for balance. This is a bit time consuming to make up though does a 9x13 pan for easy freezing. I am not looking forward to the nutrition facts on this one as I think it may be high calorie and/or fat. Oh well, splurge a bit! Serve with a mixed greens salad and sone fresh Italian or French bread. I prefer to serve with pasta and some of the remaining marinara and no bread. There is no salting of the eggplant prior to cooking. This dish is high comfort food for me! I also would not use olive oil to cook the eggplant. I found that the taste interferes and you also have to watch temperatures extremely closely. Instead use a good marinara containing olive oil.
- 4 large eggplants
- 6 1⁄2 cups marinara sauce
- 24 slices provolone cheese, sliced thinly
- 20 ounces shredded mozzarella cheese
- 1⁄2-2⁄3 cup grated parmesan cheese
- 2 tablespoons grated parmesan cheese
- 2 cups dry breadcrumbs
- 1⁄2 teaspoon black pepper
- 4 eggs
- oil (for frying)
- Preheat oven 350.
- You can peel the eggplants or not and cut into 1/4" thick slices. You are aiming for 6 thin layers in the pan.
- Beat the eggs in a good sized bowl, a bit shallow if possible for dipping. In another similar bowl mix the breadcrumbs with the 2 tablespoons grated parmesan and the black pepper.
- Dip the eggplant slices into the egg and then crumbs and shallow fry in the oil until golden. Do not crowd the pan and I usually have 2 pans going. Drain on paper towels as going.
- Place 1/2 cup of sauce in the 9x13 pan which you have sprayed for easier clean up. Spread the sauce and top with a layer of eggplant.
- Top the eggplant with 1 cup of sauce, 4 slices of provelone cut in half and 1/6 of the mozarella and a good sprinkle of the parmesan.
- Repeat layering of eggplant, sauce and cheese ending with sauce and cheeses.
- Each time I make this I jig with the sauce and cheese amounts as I always do it from my head. Please use the amounts that suit you. The parmesan was the only cheese difficult to give an exact measure on as I always just use a healthy or heavy sprinkle.
- Bake until hot, bubbly and golden brown; 35-45 minutes or so. Let stand 15 minutes before cutting. I have given 8 servings as it is very rich and when served with salad and a starch huge portions aren't needed. I have seen this even go to 10 servings.
- Freezes extremely well as you would any casserole. Thaw at room temperature and reheat in oven or microwave.
Oh wow, I get to be the first to rate this delicious dish. I am new to eggplant. I have it in the garden and have used as much as I could and have been giving it away and I found your recipe. It is sooo good. DH said so too. They only thing I did different was breaded my eggplant with crushed Italian croutons. Thanks so much for a wonderful meal.