Eggplant Parmesan Casserole

This recipe is similar to a vegetarian lasagna - without the noodles!  It was delicious on it's own, but would also be great served over pasta.  And it is made with my favorite fresh herb, basil.

Baked Eggplant Parmesan Casserole

Preparing the Eggplant and ingredients:

•             1 eggplant, peeled and sliced crosswise into 1/4 inch slices

•             Salt

•             2 eggs

•             2 tbsp. milk

•             1 tsp. Nature’s Seasons

•             ½ cup Italian panko bread crumbs

•             8 oz. ricotta cheese

•             6 oz. shredded mozzarella cheese

•             ¾ cup shredded Parmesan cheese

•             ¼ chopped fresh basil

•             Olive oil

•             2-3 garlic cloves

•             1 jar prepared pasta sauce or 1 ½ cups homemade pasta sauce (tomato basil is delicious)

Place eggplant slices in a single layer in colander or on paper towel and sprinkle with salt.  Let sit for one hour.  This allows all the moisture to drain from the eggplant and will give a better texture in the end. While eggplant is resting, beat 1 egg in a bowl with 2 tbsp. milk and Nature’s Seasons, then set aside.  Put Italian panko bread crumbs in another bowl, and set aside.  In third bowl mix ricotta cheese, mozzarella, ¼ cup of the shredded Parmesan, 1 egg, and fresh basil, then set aside. 

Put it all together:

1. Preheat oven to 350F.

2. In large skillet, add 2 tbsp. olive oil and 1 fresh garlic clove, crushed.  Let garlic cook for about 20 seconds.  Put several eggplant slices into the bowl with the beaten egg.  Dip each slice into the panko bread crumb mixture then place in skillet with the olive oil and garlic.  Cook on one side until lightly browned, then turn to cook the other side.  Remove onto separate plate.  You will need to repeat this procedure 2-3 times until all eggplant slices have been browned.

3. In 9 x 13 baking dish, spread half of the pasta sauce.  Layer half of the cooked eggplant slices, then  half of the cheese mixture, the remaining eggplant, the remaining cheese mixture, then the rest of the pasta sauce.  Top with the remaining parmesan cheese. Bake at 350F for 35-40 minutes.

Homemade pasta sauce recipe (optional, to be made beforehand if you don't use bottled sauce)

•             1 clove garlic, minced

•             28 oz. canned petite diced tomatoes (undrained)

•             1/2 teaspoon dried oregano

•             1/4 teaspoon crushed red pepper flake (optional)

•             1/4 teaspoon salt

•             Handful of fresh basil leaves, chopped roughly

1. Heat olive oil over medium heat.  Saute garlic for a few minutes.

2. Add tomato, red pepper flakes, oregano, and salt.  Let sauce simmer, stirring occasionally for about 5 minutes.  Reduce heat. Add chopped basil leaves.