This dish is good. I’m serious, people: really good. It takes a little bit of work to get it prepped and in the oven, but I assure you it’s worth it. I used a mandolin to get really thin, even slices of eggplant, but a knife and a bit of patience will work just as well. Happy Cooking! — Erica P. Click for eggplant parmesan casserole!
Eggplant Parmesan Casserole
- 1 large eggplant, cut into thin rounds (between 1/8″-1/4″ thick)
- kosher salt
- 1 Tbsp. olive oil
- 1/2 large yellow onion, diced
- 2 cloves garlic, very thinly sliced
- 28-oz. can crushed tomatoes
- salt and freshly ground black pepper
- 2-3 eggs, lightly beaten
- 3/4 cup seasoned breadcrumbs
- oil, for frying
- 8-oz. ball fresh mozzarella, cut into thin slices
- 1/3 cup grated Parmesan cheese
1. Spread the eggplant slices out on a clean kitchen towel and sprinkle liberally with kosher salt; let sit 20-30 minutes.
2. Meanwhile, heat the olive oil in a medium pot over medium-high heat. Add the onion and cook until beginning to soften, about 5 minutes. Add the garlic and cook 30 seconds, stirring constantly. Pour in the crushed tomatoes; reduce heat and simmer. Season with salt and pepper to taste.
3. Rinse the salt from the slices and spread back out on the kitchen towel. Pat slices dry with paper towels. Working in batches (recruiting a helping hand for this part is suggested), coat each slice in the beaten egg, and then the breadcrumbs. Fry the slices in vegetable oil over high heat until lightly browned and crisp. Remove to paper towels to drain.
4. Spread a bit of sauce on the bottom of a 8″ square baking dish. Arrange a layer of eggplant slices over the sauce, then a layer of mozzarella and a sprinkling of Parmesan. Repeat layers until you’ve used up all of your eggplant slices, sauce, and cheeses, ending with a layer of eggplant slices on top. (I ended up having 4 layers.)
5. Pop the casserole in a 400 degree F. oven for about 20 minutes, or until the cheese is melted and the sauce around edges is bubbling up. Remove from oven and let sit 10 minutes.