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Easy Eggplant Parmesan Casserole PDF Print E-mail


Who doesn't love Eggplant Parmesan? But it can be a mess to fry the eggplant. We love this recipe because it does not require frying the eggplant and it is healthier. Just layer the ingredients in a deep casserole dish, cover and bake.


1 thinly sliced eggplant-about 1 1/2 lbs (no need to peel)
1 teaspoon salt
1 eight ounce package mozzarella cheese
1 cup bread crumbs
Approximately 1/2 cup olive oil
Parmesan cheese
Sliced tomatoes (about 1 lb.)  gently mixed with a small can of tomato paste- or if you do not have tomatoes, or tomato paste, use about 1 1/2 cups Barilla Marinara sauce


Slice eggplant, put in colander; cover with salt; cover with plastic wrap and a heavy object. Leave for 30-45 minutes. Rinse off salt and let dry. (If time crunched, omit this entire step which actually just eliminates some bitterness from eggplant)

Preheat oven to 350 degrees.

In a deep pyrex type casserole, layer about 1/3 of each ingredient:
Eggplant, olive oil, tomato mixture, bread crumbs and Mozzarella cheese– repeat layering process until ingredients are used. End with Mozzarella and parmesan cheese.

Cover tightly with foil. Bake about 45 - 60 minutes or until sizzly and eggplant is softened


Yield: Serves 3-4

Recipes: Dairy Dishes, Eggplant, Dairy, Kosher

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