Eggplant parmesan “casserole”

Okay, this isn’t really a classic casserole, but it is a baked eggplant parm situation IN a casserole dish. Bare with me. Half casserole, half lasagna!

Eggplant ingredients:

• 3 Italian eggplants (or 1 large normal eggplant); cut in slices, long-wise

• 1 cup of flour

• 1 tsp of kosher salt

• 1 tsp of black pepper

• 3 eggs

• 1 1/2 cup of panko bread crumbs

• 1/2 cup of regular bread crumbs

• 1 tsp of dried oregano

• Oil spray of your choice

Other ingredients:

• 1 jar (24 oz) of premade tomato sauce

• 1 bag (6 oz) of shredded mozzarella (low moisture)

• 1/2 cup of shredded parmesan cheese

First let’s prep our eggplant slices by laying them out on some paper towels, or a kitchen towel, and sprinkling them with kosher salt. Let them sit for 5 - 10 minutes. This draws the extra moisture out but make sure you pat the slices dry.

While your eggplants sit, prep a baking tray with a wire rack and set aside. Preheat your oven to 375F.

Next let’s set up our dredging station. One station will be flour with salt and pepper. The next will be your eggs, whisked. And the third station will be your panko, bread crumbs and dried oregano.

Put each of your eggplant slices first in the flour mixture (tap to get the extra flour off), then in the eggs, and then in the breadcrumbs. Place the breaded eggplant cutlets on your prepped baking tray. Spray or brush the cutlets with oil of your choice.

Bake your eggplant cutlets for about 25 - 35 minutes or until golden brown. (They do not need to be super soft as they will get cooked again). Let the cutlets cool down slightly.

Grab a 9 x 13 casserole dish or baking pan and layer tomato sauce, cutlet, mozzarella, cutlet, sauce, mozzarella, and then parm.

Bake for about 30 - 40 minutes until all the cheese is nice and melty.

Let sit for about 5 - 7 minutes and then cut slices and serve!