Cheater's Baked Eggplant Parmesan Casserole

I really like eggplant. Not only do I like it in French cooking, I also love it in Chinese food. And now, Italian! However, traditional eggplant parmesan or rollatini tends to be breaded and fried. These dishes are tasty, but high on oil and preparation time. What's a Suli to do?


Blogger FoodWishes solves that problem for me with a very nifty video on Eggplant Parmesan Casserole. I've modified the recipe for the materials I had on hand for tonight, time, a smaller portion, and my particular tastes. I know the ingredient list looks long, but most of it is for amping up the sauce, which is totally optional.

Baked Eggplant Parmesan Casserole
Serves 6

The layers:
2 Chinese eggplant (the long kind) sliced diagonally 1/3rd inch thick. You need enough for two layers in a 9x9 inch glass casserole dish. (all excess should be cubed and added to sauce)
1 tomato, sliced 1/2 inch thick. You need enough for one layer. Extra goes to sauce.

Sauce:
1 jar marinara sauce
4 cloves garlic, sliced
1 onion, diced
1 green pepper, diced
2 tsp sugar (optional. used to cut the acid in the sauce)
Large pinch red pepper flakes
Large pinch dried basil

Cheese Mix:
4 mozzarella sticks, pulled into thin strips
1/2 cup grated parmesan
3/4 cup ricotta (1/2 cup cream cheese for me - I was out of ricotta!)
large pinch oregano and basil

Breadcrumb mix:
1 1/2 cups breadcrumbs (a slice of wheat and sourdough crumbled)
1/2 cup grated parmesan
1 tbsp olive oil

1. SAUCE: Heat a saute pan with 1 tsp olive oil. When warm, add onion and garlic and cook on medium heat.
2. When onions are translucent, add green pepper. Add the extra eggplant or tomato from the prep too.
3. Allow sauce to simmer as you prep other ingredients. Watch the sauce and add water if the sauce becomes too dry/crumbly. 
4. Preheat oven to 375 degrees F with the rack in the middle.
5. CHEESE: Mix together the ricotta, parmesan, and herbs. If the mix is a little tough to come together, add a little hot water or microwave for a few seconds.
6. BREADCRUMBS: Mix the breadcrumbs with the parmesan and olive oil. 
7. Assemble the casserole. Pour in about 1 1/2 cup of the sauce to cover the bottom of the dish (may take a little more or less). 
8. Place the eggplant slices in a single layer. Top with the ricotta/parmesan mixture.
9. Add the single layer of tomato. Top with the shredded mozzarella.
10. Add the last layer of eggplant. Top with another 1 1/2 cup of sauce. making sure to fully cover the eggplant and get the sauce into the crevices. Do not pack the sauce down.
11. Top with the breadcrumb mixture.
12. Cover with aluminum foil. Bake for about 40 minutes. 
13. Remove foil and bake for another 20 minutes until top is golden brown and casserole is bubbling.
14. Insert a knife into the casserole. If the knife goes through without resistance, its cooked through. Otherwise, continue baking for 10 minute increments.
15. Allow casserole to cool for 15 minutes before serving so that the slices will come out neater and you don't burn the roof of your mouth!

Optional: Add a layer of frozen chopped spinach to the sauce or as an additional layer!