Sunday, January 9, 2011

Eggplant Parmesan Casserole

This recipe is another adaptation from Wegmans. It is even easier than the one I always used to use from the Moosewood cookbook where I had to pre-bake the eggplant. This one cooks everything together and it tastes delicious. I made it a few months ago and I'm going to make it for dinner tomorrow night for the girls.

Eggplant Parmesan Casserole

Serves: 8
Active Time:  15 mins
Total Time:  1:10

Ingredients

1 jar (24 oz) spaghetti sauce, divided
2 medium (about 3/4 lb each) eggplants, trimmed, sliced in 1/2-inch rounds
3 Tbsp Olive Oil
1/4 cup Seasoned Bread Crumbs
1/2 cup Grated Parmigiano-Reggiano, divided
Lawry's Seasoned Salt to taste
Cracked black pepper to taste
1 pkg (8 oz) Fat Free Mozzarella Cheese

Directions

Preheat oven to 450 degrees.
  1. Spray bottom and sides of pan with cooking spray; spread bottom of pan with 1 1/2 cups of sauce. Top with overlapping layer of eggplant slices; drizzle with olive oil. Add even layer of bread crumbs; sprinkle with half the grated cheese. Season to taste with seasoned salt and cracked black pepper. Top with remaining sauce and remaining grated cheese.
      
  2. Bake, covered, 40 min or until eggplant is tender. Remove from oven; top with mozzarella cheese. Return to oven, uncovered, 2-3 min, until cheese melts. Let rest 15 min before serving.

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