Eggplant Parmesan Casserole

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Eggplant Parmesan Casserole

Eggplant Parmesan Casserole

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COOKING LABEL

Medium

Prep Time

15 minutes

Serves

6

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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 in 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 Original 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 Original 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 for a couple of minutes before serving