Description
Creamy eggplant casserole from the Pioneer Woman combines Mediterranean flavors with hearty comfort. Southern-style baking brings rich textures and delicious cheese layers that satisfy hungry families.
Ingredients
Scale
- 2 medium eggplants (about 3 lbs / 1.36 kg), sliced into ½-inch thick rounds
- 3 cups (710 ml) marinara sauce
- 2 cups (475 ml) shredded low-moisture mozzarella cheese
- 8 oz (226 g) fresh mozzarella cheese, sliced
- 18 fresh basil leaves, chopped, plus extra whole leaves for garnish
- 3 large eggs
- 3 ½ cups (420 g) panko breadcrumbs, Italian-seasoned
- 1 cup (120 g) all-purpose flour
- ½ cup (120 ml) milk
- ½ cup (50 g) freshly grated Parmesan cheese
- 2 cups (475 ml) vegetable oil for frying
- 1 tsp salt
- ½ tsp ground black pepper
- Nonstick cooking spray
Instructions
- Moisture Extraction: Salt eggplant slices and let them rest on paper-lined baking sheets for 45 minutes to draw out excess liquid, then thoroughly pat dry with fresh towels.
- Coating Preparation: Create three distinct dredging stations – first with flour, second with whisked eggs and milk, third with seasoned panko breadcrumbs mixed with Parmesan, salt, and black pepper.
- Breading Technique: Carefully coat each eggplant slice by dredging in flour, dipping in egg mixture, then pressing into seasoned breadcrumb mixture, ensuring complete coverage on both sides.
- Frying Process: Heat vegetable oil to 350°F in a cast-iron skillet, frying breaded eggplant slices in small batches until golden brown, approximately 3 minutes per side. Transfer to wire rack to drain excess oil, replenishing oil as needed to maintain consistent temperature.
- Layering Assembly: Preheat oven to 375°F. Spray a 9-by-13-inch baking dish with non-stick cooking spray. Create three alternating layers of marinara sauce, crisp eggplant slices, mozzarella, and fresh basil, finishing with cheese and sauce on top.
- Baking and Serving: Bake for 30-35 minutes until cheese turns golden and bubbly. Rest casserole for 10 minutes to harmonize flavors, then garnish with additional fresh basil leaves before presenting.
Notes
- Moisture Management: Salt the eggplant slices for 45 minutes to draw out excess water, preventing a soggy casserole and ensuring crispy texture.
- Coating Technique: Create distinct stations for flour, egg wash, and seasoned breadcrumbs to achieve perfect, even breading that locks in flavor and creates a crunchy exterior.
- Oil Temperature Control: Maintain consistent 350°F oil temperature when frying to guarantee golden-brown, crisp eggplant slices without absorbing excess grease.
- Layering Strategy: Build casserole in even thirds, alternating eggplant, cheese, and basil to distribute flavors uniformly and create a visually appealing, delicious dish.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dinner
- Method: Frying, Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 450
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 120 mg