Add comma separated list of ingredients to exclude from recipe. Serve with a crisp green salad and garlic bread. Set eggplant slices aside on paper towels. Heat 1 tablespoon olive oil in a large skillet or frying pan over medium heat; cook and stir onion, mushrooms, and garlic until onion is softened, 5 to 10 minutes. Saute onion and garlic over med-high heat until caramelized. I sure he still prefers his meat and potatoes but I am glad he ventured off the beaten path and enjoyed something else. Preheat the oven to 425 degrees F. Combine together the sliced eggplant with olive oil, salt, and pepper on a large baking sheet lined with parchment paper. Remove from baking sheet; cool. I also sliced the eggplant more thinly because I needed to get 10 slices from one eggplant. Percent Daily Values are based on a 2,000 calorie diet. No need to precook your quinoa! … Heat 2 tablespoons olive oil in a large skillet over medium-high heat until oil is very hot. I substituted the pepper jack cheese with an Italian blend that has asiago, provolone and mozzarella because I like the softer cheeses in Italian cooking. Step 4 Heat 1 … I've made it twice now and it's earned a place in the menu rotation...no small feat! I wanted something easy and delicious and this recipe filled that need. Bake in the preheated oven until hot and bubbling, about 25 minutes. Add tomato sauce, basil, and oregano; bring to a boil. My husband dislikes eggplant but he liked this dish. Another winner from Chef John! The red pepper added a nice spice to this delicious meatless dish. made half the dish but used some homemade tomato sauce, did not have mushrooms so put in sun dried tomatoes, then decided I wanted to make it an entree so added a tub of firm tofu that I broke into crumbles, then it was to dry so added a can of tomato sauce anyways. Remove eggplant from oven and reduce temperature to 350 degrees F (175 degrees C). The slices I had seemed a little too small to fold over. Bake in the preheated oven until eggplant is tender and browned, 20 to 25 minutes. Bake at 450 for 30 minutes or until lightly browned, stirring after 15 minutes. Repeat layering with the remaining ingredients. Roast for 15 minutes, allowing the eggplant to soften and lightly brown around the edges. This was my first time cooking with eggplants and I was a little concerned about how they would turn out (I've heard they can taste bitter if they're not perfectly ripe) but they were fine and the recipe only brought out he best in their flavor. Then lay out the eggplant slices on a … Allrecipes is part of the Meredith Food Group. The layers can also include fresh basil leaves for a kiss of summer freshness. In a separate bowl, beat 2 eggs with 2 tsp water. Amount is based on available nutrient data. We LOVED this recipe. Even though I liked this dish, my kids did not. The two things to keep in mind when cooking eggplant, especially firm globe eggplants, is that not only do eggplants hold onto moisture, they also absorb oil like a sponge . Combine bread crumbs, 1/2 cup Parmesan cheese, and 2 tablespoons olive oil in a bowl; mix thoroughly. Heat 1 tablespoon olive oil in skillet and cook garlic for about 10 seconds; add diced eggplant and season with a pinch of salt and red pepper flakes. This recipe was really delicious! Percent Daily Values are based on a 2,000 calorie diet. Layer roasted eggplant slices over the tomato sauce. I added artichoke hearts as I was short one eggplant and I will probably make that change permanent for future times. Lay folded eggplant slices in a single layer into the dish. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Cover 2 baking sheets with parchment. When I was compiling the layers I realized I did not have enough eggplant and popped some more cut up slices in the microwave for 5 minutes--it was just as yummy as the ones done in the oven. It was a real treat, simple and delicious. Everything went together so well and the browned crust on top was perfection. version 2- used mushrooms, onion and zucchini layered with eggplant, sauce and cheese. Best Eggplant Parmesan Casserole - Keto, Low Carb, Gluten-free, LCHF, Sugar-free, Grain-free I'm on a casserole kick lately which must mean I'm moving into the tail end of musical season. Turn heat to medium-low and cook until eggplant is tender, about 15 minutes; stir occasionally. Back to Cheesy Eggplant Parmesan Casserole. Easy Eggplant Lasagna is a tasty alternative to the carb-filled pasta version! Congrats! Flip the slices, spray again and cook for about 15 more minutes until breadcrumbs are slightly golden and eggplant is firm Step 5 Combine ricotta, cream cheese and 2 tablespoons of parmesan cheese. Step 6 Spread about 2/3 of a cup of marinara sauce in the bottom of a 9×13 baking dish. Spread about half the sauce into an 8x8-inch baking dish. Whether you need a meatless Monday full on Eggplant Parmesan casserole or a cheesy, melty marinara covered side dish to compliment Italian chicken, this Eggplant Parmesan is a filling, … My mom would make this when I was young, and it was always a favorite. It's going into the 'keeper' file for sure. Sea salt to sprinkle on the eggplant slices which will remove any bitterness and take out some of the moisture Panko bread crumbs add a touch of that breaded taste without the frying Information is not currently available for this nutrient. I made the white sauce based on the one on my Best Vegan Moussaka for this Eggplant Parmesan Potato Casserole. Exactly what I was looking for and very delicious! I would recommend roasting or pan frying the eggplant since it tends to be a little mushy if you don't. This will be one I cook again and again. We have a large family so I made 9 servings. I really liked this recipe. This is a perfect low carb and keto casserole - but yet everyone in your house can enjoy! Eggplant parmesan has always been one of my favorites. I also added chicken to the marinara sauce. Definitely a keeper recipe. I like the firm tofu smashed into the sauce. Start by peeling the eggplant, it will be less stringy, as you are eating your casserole. My 17 year old would not try it. Info. Preheat your oven to 350 degrees F. Grease your 9 x 13 inch Nutrient information is not available for all ingredients. Next time I'll get it right. Layer half each of eggplant slices, shredded mozzarella cheese, grated parmesan cheese, reserved sausage, and tomato mixture. In a approx. Info. Layer half each of the eggplant and tomatoes in 3-qt. I think the prep time is a little optimistic though; it did take me a little longer than 15 minutes to prepare but other than that this dish is perfect. I also used panko bread crumbs. Allrecipes is part of the Meredith Food Group. I also think you could save time by cutting the eggplant in medallions and creating layers. Spread 1 1/2 cups tomato mixture in a 13x9x2 inch baking dish. Eggplant Parmesan Zucchini Casserole written by admin January 21, 2019 This new Eggplant Parmesan Zucchini Casserole is filled with fresh, vegan, gluten-free vegetables and good wellness food. Spread remaining sauce over eggplant slices. If I make this again, I'd add some thyme or basil to the cheese mixture and cut back on the crumb topping. it was good but a little bit runny sauce. It was a blander than I was expecting and the crumb topping was too overwhelming. Add comma separated list of ingredients to include in recipe. I had to make a few changes because I did not have all the ingredients. It was okay. Spread about 2 tablespoons cheese mixture over each eggplant slice. Fold eggplant slices in half to enclose the cheese mixture. Pour in marinara sauce and water. Brush about 2 tablespoons olive oil onto eggplant slices; arrange in a single layer in a shallow baking dish. Bake at 450° for 30 minutes or until lightly browned, stirring after 15 minutes. Drizzle or brush eggplant slices with olive oil and season with salt and pepper. BTW the salting does not need to be done on eggplant prepared like this. Eggplant parmesan is one of those great Italian comfort foods—a layered casserole much like lasagna but with slices of globe eggplant taking the place of pasta. I expect the frozen dish to be just as good. A tried and true recipe. Preheat oven to 425 degrees F (220 degrees C). Add comma separated list of ingredients to include in recipe. I made this tonight for the first time; I did not change a thing; I did use my own home made marinara sauce. Eggplant Parmesan Ingredients 3 Medium eggplant, sliced 1/4 inch 1 tablespoon olive oil 1 26 ounce jar tomato sauce 1 cup panko breadcrumbs Fresh basil for topping Vegan Mozzarella Sauce … The only way to make eggplant parmesan Okay, so I have been making eggplant parmesan this way for years. Excellent. Dredge eggplant in egg wash and then the almond flour -parmesan mixture. Turn one of our favorite Italian dishes into your new favorite casserole with our Eggplant Parmesan Casserole recipe. I used pasta sauce instead of the tomato sauce/spices, but did add a little extra basil and oregano to taste. I made it in a 9x13 pan. Sprinkle eggplant slices lightly with a pinch of salt and cook in hot skillet in batches until slightly softened, about 3 minutes per side. Great recipe for Eggplant Parmesan Casserole. Assemble casserole. In the future I will decrease the marinara sauce as it was too much for me. Most people won't think twice about serving basic cornbread when is on the table. First, don't try this recipe with only one eggplant, you really do need two. I will never make eggplant any other way. it was good but a little bit runny sauce. Most people won't think twice about serving basic cornbread when is on the table. this link is to an external site that may or may not meet accessibility guidelines. Spread crumb mixture over eggplant casserole. Buon appetito! I feel this helped with folding them in half. My husband dislikes eggplant but he liked this dish. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Eggplant Parmesan Casserole from America’s Test Kitchen Cooking for Two 2011 {The recipe calls for an 8 1/2 x 5 1/2 baking dish – I didn’t have one and just substituted the next closest thing I had.} I do 9 X 11 inch casserole dish, spoon a few tablespoons of tomato mixture over bottom of dish. With incredible aromas of just 6 ingredients, this simple recipe becomes a … But switching up your side dishes can bring a refreshing change to a classic comfort food dish. I made one change, I used fire roasted diced tomatoes, and added a little red wine. A great main dish that fills you up and has minimal calories and carbs--perfect for my weight reduction goal. 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