Eggplant Parmesan Casserole
Eggplant Parmesan Casserole

Eggplant Parmesan Casserole

Level: Medium | Prep Time: 15 minutes | Cook Time: 50 minutes | Serves: 6

A classic Italian dish perfect for serving the whole family.

Ingredients

Preparations

  1. Preheat oven to 425°
  2. Line two rimmed baking sheets with foil or parchment paper
  3. Place eggplant in a large bowl, and toss with 3 Tbsp. Pasolivo Lemon Olive Oil
  4. Spread over the two prepared pans. They roast best if not overcrowded
  5. Sprinkle each pan of eggplant with 1/4 tsp. Pasolivo Lemon Salt and several grinds of freshly ground pepper
  6. Roast 15 minutes, stir, and continue roasting 10-15 minutes until eggplant is tender and lightly browned. This will make approximately 4 cups
  7. After done roasting, turn the oven to 350°
  8. In an 8x8 or 9x9 pan, layer 1/2 cup Pasolivo Artichoke & Olive Marinara sauce, 2 cups eggplant, 1/2 cup shredded mozzarella, and 1 ½ Tbsp. Pasolivo Original Nut Crumbs. Repeat for the second layer, then top with remaining Pasolivo Artichoke & Olive Marinara sauce and parmesan cheese
  9. Bake at 350° for 20-25 minutes until hot and the cheese is melted
  10. Let rest for a couple of minutes before serving
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