Maybe it’s the gooey, cheesy layers of mozzarella and pecorino, or maybe it’s the crispy, lemony breading overtop the roasted eggplant, but this eggplant parmesan casserole is a crave-worthy comfort dish that is sure to impress!
This timeless Italian classic is made with savoury layers of tomato sauce, eggplant and cheese. In this crispy eggplant parmesan casserole recipe, the breadcrumbs are seasoned and toasted in advance, removing the need for breading and yielding a crispier result in less time!
Even if you’re not a fan of eggplant, this is a must-try recipe that will leave you running for seconds.
ingredients
Marinara sauce:
directions
Preheat the oven to 400˚F.
Slice your eggplant widthwise into ½” disks. Place on a baking tray and salt both sides. Let it sit for 30 minutes until the moisture rises to the surface.
In the meantime, heat a nonstick skillet and heat to medium high. Add your panko, ¼ cup pecorino, and lemon zest. Stir gently until toasted. Once toasted, remove from the pan and set aside.
Once the eggplants appear to be sweating, pat them dry with a paper towel. Then, place them on a fresh baking sheet.
Drizzle 2 tablespoons of olive oil and salt on both sides and roast in the oven the pan in the oven for 15-20 minutes until dark brown. Once ready, remove and set aside to cool.
Meanwhile, using the same pan, pour remaining olive oil, followed by garlic and stir until translucent.
Add your tomatoes and using a spatula, crush them into finer pieces. Reduce heat to low and let simmer until sauce has thickened.
Once simmered, add fresh oregano and basil. Stir and simmer for 5 minutes until flavours have combined. When ready, remove from heat.
In a large casserole dish, begin layering your eggplant parm with your sauce, eggplant, toasted panko, cheese and repeat, ending with cheese. Place in the oven to bake for 30-45 minutes until the cheese has melted and golden brown.
Once ready, let cool for 15-20 minutes, garnish with fresh basil and serve.
