eggplant parmesan casserole

Name: eggplant parmesan casserole
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 2 pieces Eggplant (2 large eggplants); 3 tbsp Olive Oil (2 tablespoons olive oil + 1 tablespoon olive oil); 2 pinches Table Salt (1 pinch table salt, or as needed + table salt and freshly ground black pepper to taste); 2 cloves Garlic (2 cloves garlic, sliced); ½ tsp Red Pepper Flakes (0.5 teaspoon red pepper flakes); 3 cup Marinara Sauce (3 cups prepared marinara sauce); ½ cup Water (0.5 cup water, plus more as needed); ¾ cup Ricotta Cheese (0.75 cup ricotta cheese); ½ cup Parmesan Cheese (0.5 cup grated parmesan cheese); ¼ cup Pepper Jack Cheese (0.25 cup shredded pepper jack cheese); 1 pinch Black Pepper (table salt and freshly ground black pepper to taste); ¾ cup Bread Crumb (0.75 cup dry bread crumbs)

80 minMediterranean

Servings6

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Vegetarian
Pescatarian

Steps

1preheat oven to 375 degrees f (190 degrees c).
2cut 5 crosswise slices from center area of each eggplant, about 1/2-inch thick, to total 10 slices. peel and dice remaining pieces of eggplant.
3heat 2 tablespoons olive oil in a large skillet over medium-high heat until oil is very hot. sprinkle eggplant slices lightly with a pinch of salt and cook in hot skillet in batches until slightly softened, about 3 minutes per side. set eggplant slices aside on paper towels.
4heat 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. saute until eggplant is softened, about 5 minutes. pour in marinara sauce and water. turn heat to medium-low and cook until eggplant is tender, about 15 minutes; stir occasionally. if sauce gets too thick, add a little more water.
5combine ricotta cheese, 1/2 cup parmesan cheese, pepper jack cheese, a pinch of salt, and a pinch black pepper in a bowl until thoroughly combined. spread about 2 tablespoons cheese mixture over each eggplant slice. fold eggplant slices in half to enclose the cheese mixture.
6spread about half the sauce into an 8x8-inch baking dish. lay folded eggplant slices in a single layer into the dish. spread remaining sauce over eggplant slices.
7combine bread crumbs, 1/2 cup parmesan cheese, and 2 tablespoons olive oil in a bowl; mix thoroughly. spread crumb mixture over eggplant casserole.
8bake in the preheated oven until casserole is bubbling and crumbs are browned, 35 to 40 minutes.