Wegmans Eggplant Parmesan Casserole

Submitted by Maureen in MA

"Got this recipe from the Wegman's website. Sounds easy and healthy - baked vs. fried."

 

• Ready In: 55mins
• Ingredients: 8
• Yields: 4 oz servings
• Serves: 15

ingredients

• 1 (24 ounce) jar Italian sauce, divided
• 2 eggplants, medium size (about 3/4 lbs ea)
• 3 tablespoons olive oil, extra-virgin
• 1⁄4 cup seasoned bread crumbs
• 1⁄2 cup parmigiano-reggiano cheese, grated and divided
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon cracked black pepper
• 8 ounces mozzarella cheese, shredded

directions

1. Preheat oven to 450 degrees.
2. 1.Spray bottom and sides of pan with cooking spray; spread bottom of pan with 1 1/2 cups of sauce. Top with overlapping layer of eggplant slices; drizzle with olive oil. Add even layer of bread crumbs; sprinkle with half the grated cheese. Season to taste with seasoned salt and cracked black pepper. Top with remaining sauce and remaining grated cheese.
3. 2.Bake, covered, 40 min or until eggplant is tender. Remove from oven; top with mozzarella cheese. Return to oven, uncovered, 2-3 min, until cheese melts. Let rest 15 min before serving.

4. Option(s):

5. Finish with a drizzle of olive oil on top, if desired.

Reviews

[Liberty C.]

This recipe is FABULOUS!!! Tastes like you did all the added work that you don't have to do! Also, I like it best with a very simple to make tomato sauce: most jar sauces are a bit too heavy. This one works GREAT! -------------- Maria’s 20 minute tomato sauce Joy of Cooking, pg 305 In a sauce pan over medium heat: - 2 T olive oil - 1 chopped onion - 2 medium carrots, peeled and minced (I left it out) - 2 cloves garlic Cook stirring often, about 5 minutes. Stir in: - 28 oz can of whole tomatoes, crushing while adding - 1 T dried basil - 1-2 t dried oregano Simmer uncovered about 10 minutes, then puree. Return to heat then add: - 1-2 t sugar - ½ t red pepper flakes - S & P Heat through about 5 minutes