Eggplant Parmesan Casserole
Eggplant Parmesan Casserole
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Full Product Description
A classic Italian dish perfect for serving the whole family.
Ingredients
- 3 Tbsp. Pasolivo Lemon Olive Oil
- 2 lbs eggplant, cubed in 1/2 pieces
- 1/2 tsp. Pasolivo Lemon Salt, divided use
- Freshly ground pepper
- 1 jar Pasolivo Artichoke and Olive Marinara Sauce
- 1 cup shredded mozzarella cheese, divided use
- 3 Tbsp. Pasolivo Everything Nut Crumbs
- 2 Tbsp. parmesan cheese
Preparation
- Preheat oven to 425°
- Line two rimmed baking sheets with foil or parchment paper
- Place eggplant in a large bowl, and toss with 3 Tbsp. Pasolivo Lemon Olive Oil
- Spread over the two prepared pans. They roast best if not overcrowded
- Sprinkle each pan of eggplant with 1/4 tsp. Pasolivo Lemon Salt and several grinds of freshly ground pepper
- Roast 15 minutes, stir, and continue roasting 10-15 minutes until eggplant is tender and lightly browned. This will make approximately 4 cups
- After done roasting, turn the oven to 350°
- 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 Everything Nut Crumbs. Repeat for the second layer, then top with remaining Pasolivo Artichoke & Olive Marinara sauce and parmesan cheese
- Bake at 350° for 20-25 minutes until hot and the cheese is melted
- Let rest a couple minutes before serving
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