EGGPLANT PARMESAN Casserole | How to Make Eggplant Parmesan Casserole | Eggplant Parmesan

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces calories while maintaining creaminess.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast provides a cheesy flavor with fewer calories.

bread crumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Panko adds crunch while crushed crackers can be more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive and has a neutral flavor.

Peel the eggplants using a vegetable peeler or knife.

Slice the eggplants into 1/4-inch medallions.

Sprinkle salt on one side of the eggplant slices and let sit for 10 minutes to sweat.

Flip the eggplant slices and sprinkle salt on the other side, letting them sit for another 10 minutes.

In a large pot over medium heat, cook 1 cup of chopped onion, celery, and bell pepper until softened.

Add 1.5 pounds of Italian sausage (removed from casing) to the pot and brown it, breaking it up as it cooks.

Once the sausage is browned, mix in 2 cups of plain breadcrumbs, 1 tablespoon of Italian seasoning, and 1 cup of parmesan cheese.

Prepare a baking pan with parchment paper and batter the eggplant medallions, placing them on the pan.

Preheat the oven to 400°F (204°C) and bake the eggplant for 15 minutes, then flip and bake for another 15 minutes.

In a separate bowl, combine a can of tomato sauce and a can of tomato paste with basil, garlic, and oregano to make the sauce.

Layer some of the sauce in a baking dish, followed by 3-4 eggplant slices, and repeat until all ingredients are used, finishing with sauce on top.

Bake the casserole in the oven for 15 minutes.

Let the casserole sit for a few minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens