The Pioneer Woman Tasty Kitchen
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Three Cheese Baked Eggplant Casserole

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Level: Easy

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Description

This is the easiest version of eggplant Parmesan that you will ever make with far less clean up too! This is a great option for Meatless Mondays and can even be made a day ahead.

Ingredients

  • 2  Large Eggplant, Cubed
  • 2 Tablespoons Extra Virgin Olive Oil
  • Salt And Pepper, to taste
  • 2 Tablespoons Italian Seasoning
  • 2 Tablespoons Breadcrumbs
  • 24 ounces, fluid Marinara Sauce
  • 8 ounces, weight Ball Of Fresh Mozzarella Cheese, Cut Into Thin Slices
  • 1 cup Parmesan Cheese, Grated
  • ½ cups Pecorino Cheese Grated
  • 2 Tablespoons Fresh Parsley, Chopped (optional)

Preparation

Preheat oven to 400 F.

Put cubed eggplant on a rimmed baking sheet. Drizzle on the olive oil and season with salt, pepper and the Italian seasoning. Sprinkle on the breadcrumbs. Bake at 400 F for about 30 minutes. Remove pan from oven and set aside. Reduce the oven temperature to 350 F.

Spread 1 cup of the tomato sauce on the bottom of your baking dish (9×13 or so). Layer on the baked eggplant. Spread a layer of tomato sauce over the eggplant. Use as much as you like—you may not use the full 24 ounces. Layer on the slices of mozzarella cheese, spaced out. Layer on the Parmesan and Pecorino cheeses.

Bake until bubbly and melty, about 30 minutes. Remove dish from oven and set on a rack. Let the casserole sit for about 10 minutes after cooking. Sprinkle on the parsley as a garnish (optional).

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