Eggplant Parmesan Casserole (v)
Ingredients
- 2 large eggplants, sliced
- 2 egg, beaten
- ¼ C cream
- Louisiana hot sauce, to taste
- 8 oz Italian bread crumbs
- 8 oz plain bread crumbs
- 4 oz Parmesan cheese
- Shredded mozzarella, to taste
- 1 large jar prepared Marinara sauce
- 4 tbs olive oil
- 2 tbs butter
- Salt, pepper and garlic powder, to taste
Directions
- Slice the eggplant, lay out the slices on paper towels and lightly salt them to draw out moisture. Let them stand at room temperature for about 10 minutes.
- Beat the egg with the cream and hot sauce.
- Combine the breadcrumbs and Parmesan cheese in a large mixing bowl.
- Pat the eggplant slices dry and season with pepper and garlic powder.
- Put the eggplant in the egg wash, dredge through the breadcrumb mixture making sure that they are all well coated and place them on a rack or platter while you coat the remaining eggplant slices.
- When the eggplant are all coated, heat a non-stick pan over medium heat and add 4 tbs olive oil and 2 tbs butter.
- Place the slices in the pan and brown on both sides
- If the pan should become dry, add more olive oil to avoid burning the eggplant
- Don't crowd the pan because that will cool the temperature in the pan and cause the eggplant to steam rather than sauté
- When both sides are brown, remove the eggplant to a cooling rack.
- When all the eggplant are done, cover the bottom of a 9x13 baking pan with some of the marinara sauce.
- Layer the eggplant on top of the sauce, add a layer or mozzarella cheese and a layer of marinara sauce.
- Repeat until all the eggplant slices are gone.
- Top with a remaining sauce, another layer of mozzarella and sprinkle with Parmesan cheese.
- Cover with aluminum foil and bake at 400° for 30 minutes.
- Remove the foil and bake another 10 minutes to brown the cheese.
- Remove and allow to rest for 5-10 minutes before serving to let the eggplant to absorb the sauce.
Chef's Notes
- This is a vegetarian dish, vegan with plant-based alternatives for cheese, eggs, butter, and cream