This is a classic and comforting lasagna dish that you can make whenever you are craving something smothered in cheese. Baked to crispy perfection, I know you are going to love it.
Serving Size: 4 Servings
Preparation Time: 55 Minutes
Ingredients : Eggplant Parmesan Lasagna Casserole
Ingredients for the eggplant parmesan :
2 eggplants, sliced ¼ inch in thickness
1 egg, large
½ cup of flour, all-purpose
1 cup of breadcrumbs, Italian
1 cup of mozzarella cheese, thinly sliced
½ cup of parmesan cheese, grated
¼ cup of basil, fresh and chopped
Vegetable cooking spray
1 tablespoon of milk, whole
2 cups of marinara sauce
Dash of salt and black pepper
Instructions : Eggplant Parmesan Lasagna Casserole
Preheat the oven to 425°F.
Season both sides of the eggplant slices with a dash of salt and
set aside to stand for 1 hour.
Add the all-purpose flour, Italian breadcrumbs, and egg into 3
separate small bowls. Season both the egg and flour with a dash
of salt and black pepper.
Pat the eggplant slices dry with a few paper towels to get rid of
the moisture. Dredge the slices in the flour, making sure to coat
it on all sides.
Then dip into the egg, followed by the breadcrumbs, making sure to toss thoroughly until coated. Transfer onto a large baking sheet and repeat with the remaining eggplant slices.
Place in the oven to bake for 20 to 25 minutes or until the
eggplant slices are crispy.
Spread 2 to 3 tablespoons of the marinara sauce in the bottom
of the baking dish. Top with ½ of the eggplant slices. Add ½ of
the mozzarella cheese, ½ of the parmesan cheese, and a ½ cup
of the marinara sauce. Repeat these layers once more and add
the basil on top to garnish.
Place in the oven to bake for 15 to 20 minutes or until the
cheese is bubbling and browned on the top.
Remove and allow to rest for 5 to 10 minutes before serving