Crispy and delicious eggplant parmesan casserole makes the perfect meat free dinner. This eggplant is made similar to a classic chicken parmesan, except without the chicken. Eggplant slices coated in breadcrumbs and topped with marinara sauce and mozzarella cheese. Then it is baked until the eggplant is crispy and tender and the cheese has melted. Serve with a side of pasta or side salad for a delicious vegetarian meal.
Eggplant is sliced into large thick slices. To make the breading, egg and milk are whisked together. Breadcrumbs and parmesan are combined in another shallow dish. Eggplant is coated in egg mixture, then breadcrumbs. Place over a thin layer of marinara sauce in a baking dish. Cover with the remaining marinara sauce. Bake until the eggplant is tender. Top with cheese, bake for a few more minutes, until the cheese has melted.
Eggplant Parmesan Casserole
Ingredients
- 2 large eggplant, sliced
- 1 large egg
- 1/2 cup milk
- 1 cup Italian breadcrumbs
- 1/2 cup grated parmesan cheese
- 1 ( 28 oz.) jar marinara sauce
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 400 F. Spread a thin layer of marinara sauce in a baking dish. In a shallow dish, whisk egg and milk together. In another shallow dish, combine breadcrumbs and parmesan cheese.
- Dip each egg plan slice in egg mixture, fully coat in breadcrumbs. Place over marinara sauce. Top with the remaining marinara sauce. Bake for 20-25 minutes. Remove from oven, top with cheese. Bake for another 10-15 minutes.
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