This eggplant casserole is made up of multiple stacked layers of baked eggplant Parmesan. The recipe is moist and packed with flavor, but not greasy.
Course Casserole, Entree
Keyword eggplant casserole
Prep Time 30minutes
Cook Time 1hour
Total Time 1hour30minutes
Author Robin Gagnon
2large eggplantsor 3-4 medium eggplants
1cupwhole wheat flour
⅓cupgrated Parmesan cheese
½cupolive oil2 tablespoons per sheet pan and some for misting or basting
1½cupsshredded mozzarellaor Italian cheese blend
56oz Crushed Tomatoes(2 large cans)
12oz Tomato Paste(2 small cans)
generous handful of fresh basilcoarsely chopped
Preheat oven to 400 degrees.
Cut off the top & bottom of each eggplant, and slice lengthwise into ¼-1/3 inch slabs.
Pour 2 tablespoons of oil onto baking sheets (you will probably need to do 3-4 sheets, so I do it in 2 batches)
Set up for breading the eggplant: Place flour in 1st bowl, beat eggs and milk in second bowl, and the crumbs with Parmesan cheese are mixed in the 3rd bowl.
Dredge each slice in flour, the egg wash , then crumbs, paying attention to keep one hand dry, while the other gets wet. (Keep a towel handy, as this is rarely a perfect process).
Place the slabs on baking sheets. Stack any that won't fit on a plate, to bake in a second round. Mist or baste the sheeted slabs with oil.
Bake for 12 minutes, then flip and bake another 8 minutes. (if you need to do a second set, wipe the sheets pans down re-oil and repeat the rest of the process.
While eggplant is baking start sauce. Saute onion and garlic over med-high heat until caramelized. 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.
Remove the baked eggplant slices from oven and reduce oven temperature to 375 degrees.
Cover the bottom of a 2 quart lasagna pan with 1 ½ cups of sauce. Then arrange a layer of eggplant, overlap a little if you need to to ensure gaps are filled, top with more sauce, then ½ the provolone. Top with eggplant then sauce then provolone again. Final layer is remaining eggplant and a generous layer of sauce, but no cheese when it goes in the oven.
Place the lasagna pan on a baking sheet (just wipe on of the ones you used down) and bake for 30 minutes. Top with mozzarella cheese and bake 10 more minutes.