I really like this recipe. It's a lot easier and fewer calories than traditional fried eggplant Parmesan.
Ingredients
- eggplants: 2 piece
- olive oil: 2 Tbsp
- pinch salt: 1 piece (or as needed)
- olive oil: 1 Tbsp
- garlic: 2 clove (sliced)
- red pepper flakes: 0.5 tsp
- prepared marinara sauce: 3 cups
- water: 0.5 cup (plus more as needed)
- ricotta cheese: 0.75 cup
- Parmesan cheese: 0.5 cup (grated)
- pepperjack cheese: 0.25 cup (shredded)
- salt and freshly ground black pepper: (to taste)
- dry bread crumbs: 0.75 cup
- Parmesan cheese: 0.5 cup (grated)
- olive oil: 2 Tbsp
Metric Conversion
Stages of cooking
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Preheat oven to 375 degrees F (190 degrees C).
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Cut 5 crosswise slices from center area of each eggplant, about 1/2-inch thick, to total 10 slices. Peel and dice remaining pieces of eggplant.
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Heat 2 tablespoons olive oil in a large skillet over medium-high heat until oil is very hot. Sprinkle eggplant slices lightly with a pinch of salt and cook in hot skillet in batches until slightly softened, about 3 minutes per side. Set eggplant slices aside on paper towels.
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Heat 1 tablespoon olive oil in skillet and cook garlic for about 10 seconds; add diced eggplant and season with a pinch of salt and red pepper flakes. Saute until eggplant is softened, about 5 minutes. Pour in marinara sauce and water. Turn heat to medium-low and cook until eggplant is tender, about 15 minutes; stir occasionally. If sauce gets too thick, add a little more water.
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Combine ricotta cheese, 1/2 cup Parmesan cheese, pepperjack cheese, a pinch of salt, and a pinch black pepper in a bowl until thoroughly combined. Spread about 2 tablespoons cheese mixture over each eggplant slice. Fold eggplant slices in half to enclose the cheese mixture.
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Spread about half the sauce into an 8x8-inch baking dish. Lay folded eggplant slices in a single layer into the dish. Spread remaining sauce over eggplant slices.
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Combine bread crumbs, 1/2 cup Parmesan cheese, and 2 tablespoons olive oil in a bowl; mix thoroughly. Spread crumb mixture over eggplant casserole.
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Bake in the preheated oven until casserole is bubbling and crumbs are browned, 35 to 40 minutes.
