Description
The Pioneer Woman Eggplant Casserole is a savory dish featuring layers of sliced eggplant, a robust tomato sauce, melted cheese, and a crunchy breadcrumb topping. Inspired by classic Italian cuisine, this casserole offers a delightful mix of textures and flavors that will please any palate.
Ingredients
Scale
- 2 large eggplants, sliced into 1/4-inch rounds
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup Italian-style breadcrumbs
- 2 large eggs, beaten
- 1/2 cup all-purpose flour
- 1/4 cup olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat your oven: Set it to 375°F (190°C).
- Prepare the eggplant: Slice the eggplants into 1/4-inch rounds. Sprinkle with salt and let sit for 30 minutes to draw out excess moisture. Rinse and pat dry.
- Coat the eggplant: Dip each eggplant slice in flour, then beaten eggs, and finally coat with breadcrumbs.
- Cook the eggplant: Heat olive oil in a large skillet over medium heat. Fry the eggplant slices until golden brown on both sides. Drain on paper towels.
- Assemble the casserole: Spread a layer of marinara sauce on the bottom of a greased 9×13-inch baking dish. Layer half of the eggplant slices over the sauce. Sprinkle with half of the mozzarella and Parmesan cheese. Repeat layers.
- Top the casserole: Sprinkle the top with any remaining breadcrumbs and cheese. Add dried basil, oregano, and garlic powder.
- Bake: Place the casserole in the oven and bake for 25-30 minutes, or until bubbly and golden on top.
- Cool and serve: Let the casserole cool for a few minutes before serving. Garnish with fresh basil leaves if desired.