Eggplant Parmesan Casserole

If you’re ready to turn your opinion around on eggplant, look no further than this Eggplant Parmesan Casserole. Gone are the days of slimy and bitter eggplant – this recipe will show you how to create a delicious and satisfying dish that will leave you wanting more. Layers of crispy and tender eggplant are perfectly complemented by a rich tomato sauce, gooey mozzarella, and nutty Parmesan cheese. This all-American version of Eggplant Parmesan is a mouthwatering treat that will have you singing its praises in no time.

SERVES 4

INGREDIENTS:

• 1 large eggplant (about 1 pound), sliced lengthwise into ½-inch slices
• Kosher salt and freshly ground black pepper
• 1½ cups panko-style bread crumbs
• 2 teaspoons dried oregano
• 4 ounces Parmigiano-Reggiano, finely grated (about 2 cups)
• ½ cup all-purpose flour
• 2 large eggs, beaten
• 1 cup vegetable oil
• Double recipe Perfect Easy Red Sauce (recipe not provided), warm
• 1 pound mozzarella cheese, grated
• 2 tablespoons minced fresh basil
• 2 tablespoons minced fresh parsley

INSTRUCTIONS:

1. Lightly season the eggplant slices on both sides with salt and pepper. Place a double layer of paper towels or a clean kitchen towel on a large microwave-safe plate and lay a single layer of eggplant slices on top. Top with two more layers of paper towels or another kitchen towel. Cover with a second large plate. Microwave on high power until the eggplant is easily compressed, about 3 minutes (be careful, the plates will be hot).
2. Working with one piece of eggplant at a time, press the slices firmly between paper towels until compressed. Set aside on a large tray. Repeat the microwaving and pressing steps until all the slices are compressed.
3. In a shallow bowl or pie plate, combine the bread crumbs, dried oregano, and ¼ cup of grated Parmigiano-Reggiano. Place the flour and beaten eggs in separate shallow bowls or pie plates.
4. Use your right hand to pick up one piece of eggplant and add it to the bowl of flour. Use your left hand to coat it evenly with flour, then use your right hand to pick up the eggplant, shake off excess flour, and add it to the beaten eggs. Turn the eggplant with your left hand until evenly coated, then use your left hand to transfer it to the bread crumbs. Lift some crumbs with your right hand and press them onto the top of the eggplant, then use your right hand to turn the eggplant several times, pressing the crumbs into it until evenly coated. Transfer to a wire rack set on a rimmed baking sheet. Repeat with the remaining slices.
5. Adjust an oven rack to the center position and preheat the oven to 375°F. Line a rimmed baking sheet with a double layer of paper towels. Heat the vegetable oil in a 12-inch nonstick or cast-iron skillet over medium heat until it reaches 375°F on an instant-read thermometer. Carefully slide 3 or 4 eggplant slices into the hot oil in a single layer. Cook, shaking the pan occasionally, until the first side is golden brown and crisp, about 2½ minutes. Using tongs, carefully flip the eggplant and continue cooking, shaking the pan occasionally, until the second side is crisp, about 1½ minutes longer. Transfer the slices to the paper-towel-lined baking sheet and immediately season with salt. Repeat with the remaining eggplant slices.
6. Spread one-quarter of the tomato sauce evenly over the bottom of a 9- by 13-inch glass baking dish. Add one-third of the eggplant slices in a single layer (they can overlap slightly). Press down to form an even layer. Add another one-quarter of the sauce and spread it evenly. Scatter one-third of the mozzarella and one-third of the remaining Parmesan evenly over the sauce. Repeat with two more layers each of eggplant, sauce, and cheese, reserving the remaining ¼ cup Parmesan.
7. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake until the casserole is light golden brown and bubbling on the surface, about 20 minutes longer. Sprinkle the reserved Parmesan over the top and allow it to rest for 15 minutes.
8. Finally, sprinkle the casserole with minced basil and parsley, and it’s ready to serve. This Eggplant Parmesan Casserole will win over even the most skeptical of eggplant critics with its crispy, tender texture and delightful flavors. Enjoy the American version of this classic Italian dish!

So there you have it, a delightful Eggplant Parmesan Casserole that will make you forget all your previous eggplant fears. With layers of crispy, tender eggplant, rich tomato sauce, gooey mozzarella, and nutty Parmesan cheese, this all-American version is a true comfort food masterpiece. Whether you’re a long-time eggplant lover or a former hater like me, this casserole will have you singing its praises. So dig in and enjoy every delicious bite of this mouthwatering treat! Bon appétit!