Awesome Eggplant Parmesean Casserole

READY IN: 1hr 45mins




  • 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.