Cooking Lessons : Eggplant Casserole Recipe

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: processed cheese

Part-skim mozzarella reduces fat while processed cheese is often less expensive.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor, while grated Pecorino is usually cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a high smoke point and is healthier, while canola oil is budget-friendly.

tomato sauce

🥗Healthier: homemade tomato puree

💰Cheaper: canned tomatoes

Homemade puree is fresher, while canned tomatoes are often more affordable.

Cut the top and ends off the eggplant, then peel the skin off.

Slice the eggplant into 3/4 inch thick slices.

Place the eggplant slices on a plate and sprinkle with a little salt to draw out moisture.

Crack 3 eggs into a bowl and whisk them.

Prepare a station with flour, egg batter, and breadcrumbs.

Using one clean hand and one hand for use, coat the eggplant slices in flour, then dip in the egg, and finally coat with breadcrumbs.

Heat olive oil in a pan over moderate heat and fry the breaded eggplant slices until they are golden brown.

In a baking dish, layer some spaghetti sauce at the bottom, then add the cooked eggplant slices.

Add more spaghetti sauce and fresh mozzarella cheese on top of the eggplant layers.

Finish layering and place the dish in a preheated oven at 350°F for 40 minutes.

Remove the casserole from the oven once done, noting that it should be hot and bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens