Eggplant Parmesan Casserole

Ingredients and Weight:

• 2 medium eggplants (about 2 pounds)
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large eggs
• 1 cup grated Parmesan cheese
• 1/2 cup bread crumbs
• 1/2 cup olive oil
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can tomato sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 cup chopped fresh parsley
• 1 cup shredded mozzarella cheese

Preparation Time:

30 minutes

Cooking Time:

50 minutes

Difficulty Level:

2 (Moderate)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. Cut eggplants into 1/2-inch thick rounds.
3. In a shallow bowl, whisk together flour, salt, and pepper.
4. In another shallow bowl, whisk together eggs and Parmesan cheese.
5. Dip eggplant slices into the flour mixture, then the egg mixture, and then the bread crumbs.
6. Heat olive oil in a large skillet over medium heat.
7. Cook eggplant slices for 2-3 minutes per side, or until golden brown.
8. In a large bowl, combine crushed tomatoes, tomato sauce, oregano, basil, and parsley.
9. Spread half of the tomato sauce in the bottom of a 9x13-inch baking dish.
10. Arrange half of the eggplant slices over the sauce.
11. Sprinkle with half of the mozzarella cheese.
12. Repeat layers once more.
13. Bake for 25-30 minutes, or until bubbly and cheese is melted.

Nutritional Information:

Per serving: * Calories: 350 * Fat: 15g * Carbohydrates: 35g * Protein: 20g

Dish Characteristics:

• Rich and flavorful
• Creamy and comforting
• Perfect for a crowd
• Easy to make ahead of time

User Comments:

• "This casserole was amazing! The eggplant was tender and the sauce was perfection."
• "I was skeptical about trying eggplant, but this dish changed my mind. It was so delicious."
• "This is a great recipe to make for a party. It's easy to make and everyone always loves it."

Special Precautions and Tips:

• Be sure to slice the eggplants evenly to ensure even cooking.
• If you don't have a skillet large enough to cook all the eggplant slices at once, cook them in batches.
• Let the eggplant slices cool slightly before dipping them in the bread crumbs to prevent the bread crumbs from sticking.
• If you can't find crushed tomatoes, you can use canned whole tomatoes and crush them yourself with a fork.
• You can add other ingredients to this casserole, such as sliced mushrooms, bell peppers, or zucchini.