Layered Eggplant Casserole

60 8 servings, 1/8 recipe each
Recipe By
Reviews
Prep Time
30
min.
Total Time
1
hr.
Servings

8 servings, 1/8 recipe each

This recipe is inspired by the region of Emilia-Romagna in Italy.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Place flour in pie plate. Add eggplant, 1 slice at a time, to flour, turning to evenly coat both sides of each slice. Gently shake off excess flour.
  • Place wire cooling rack on baking sheet. Heat 3 Tbsp. oil in large nonstick skillet on medium heat. Add eggplant, in batches; cook 3 to 4 min. on each side or until golden brown on both sides, adding remaining oil when needed. Drain eggplant on wire rack.
  • Spread 1/2 cup pasta sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray. Top with layers of 1/3 each of the eggplant and remaining pasta sauce, and half the mozzarella; repeat layers once. Top with remaining eggplant and pasta sauce; sprinkle with Parmesan.
  • Bake 25 to 30 min. or until heated through. Let stand 15 min. before serving.

Substitute

Prepare using Classico di Liguria Tomato Alfredo Pasta Sauce.

Servings

  • 8 servings, 1/8 recipe each

Nutritional Information

Serving Size 8 servings, 1/8 recipe each
AMOUNT PER SERVING
Calories 290
% Daily Value
Total fat 21g
Saturated fat 8g
Cholesterol 60mg
Sodium 680mg
Carbohydrate 17g
Dietary fibre 4g
Sugars 6g
Protein 10g
   
Vitamin A 4 %DV
Vitamin C 6 %DV
Calcium 20 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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