Eggplant Casserole – a delicious recipe with eggplants, flour, salt, pepper, Parmesan cheese, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Peel eggplant and cut into 1/2 inch slices.
2
Sprinkle with salt.
3
Spread out in layer on board or paper toweling; let stand 20 minutes.
4
Pat dry with paper towel.
5
Dip each slice into the mixture of flour, salt and pepper.
6
Heat olive oil and brown eggplant quickly.
7
Cooking quickly over medium heat will keep eggplant from absorbing too much of the oil.
8
Drain on paper towel. Continue cooking eggplant slices, adding more oil if necessary. Pour 1/4 of tomato sauce in bottom of greased 2-quart casserole. Top with 1/3 of the eggplant slices and 1/3 of the remaining tomato sauce and 1/3 of the cheese.
9
Continue layers.
10
Cover and bake in oven at 400u00b0 for 20 minutes.
11
Remove the cover and bake 10 more minutes.
383
kcal
Calories
20
g
Fat
29
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 medium eggplants (2 lb.), 1/2 c. flour, 1/2 tsp. salt, 1/8 tsp. pepper, and more.
Yes, Eggplant Casserole falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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