Baked Eggplant Parmesan Dinner Casserole Recipe
Italian cuisine · 1040 calories
About this recipe
A hearty and satisfying eggplant parmesan casserole, perfect for dinner. Layers of crispy eggplant, rich tomato sauce, and melted parmesan cheese come together in this eggetarian-friendly dish.
Ingredients
- 30 Pieces Dr.Hen Table White Egg 30 Pcs
- 500 g Organically Grown Small Brinjal
- 5Ltr Vittorio Pomace Olive Oil
- 525 g Veeba Herby Tomato Pizza & Pasta Sauce
- 50 g The Select Aisle Bread Crumbs
Instructions
- 1. Preheat the oven to 350°F (175°C).
- 2. Peel the eggplant and slice it thinly into rounds.
- 3. Beat 1 egg in a shallow bowl. Dip each eggplant slice into the egg, then coat it evenly with bread crumbs.
- 4. Heat 1/2 cup of olive oil in a large skillet over medium heat. Fry the breaded eggplant slices until tender and golden brown on both sides, about 2-3 minutes per side. Drain on paper towels to remove excess oil.
- 5. In a 2-quart casserole dish, layer the fried eggplant slices, 8 oz of grated parmesan cheese, and 1 cup of tomato sauce. Repeat the layers until all ingredients are used, finishing with a layer of cheese on top.
- 6. Bake the casserole in the preheated oven for 30 minutes, or until bubbling hot and the cheese is melted and slightly golden.
- 7. Remove from the oven and let cool for 5 minutes before serving. Enjoy your delicious eggplant parmesan casserole!