It’s been awhile since I’ve made a nice eggplant casserole. Yesterday I made this eggplant parmesan for dinner, it’s was awesome! Check out how I made it.
1 cup of shredded parmesan.
1 ½ cups of spaghetti sauce or marinara sauce.
1 (1.5 lb) of eggplant.
2 cups of shredded mozzarella.
First, peel and cut the eggplant into ¼ inch thick slices and arrange half of the slices in a lightly greased 11×7 baking dish.
Top with half the parmesan cheese then drizzle ¾ cup of mozzarella and pour half of the spaghetti sauce. Repeat the layers.
Bake covered in a preheated oven to 375° for 40 minutes.
Remove the cover, add ½ cup of mozzarella cheese and bake for 5 more minutes.
Easy, peasy and cheesy! Your kids will love this casserole so much, give it a shot, you won’t regret it.