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How To make Italian Eggplant Casserole

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1/2 cup olive oil
1/2 cup finely chopped onion
2 cloves of garlic -- finely minced
2 (8-oz) cans tomato sauce
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon sugar
1/2 teaspoon ground pepper
1 large eggplant (1 to 1 1/2 pounds)
1 egg
1/4 cup milk
1 cup dried bread crumbs
8 ounces mozzarella cheese
1/2 cup Parmesan cheese, freshly grated -- if possible
In a large skillet, heat 1/4 cup of the olive oil and saute the onions and garlic until tender. In a sauce pan combine the cooked onions and garlic with the tomato sauce, basil, sugar and pepper. Bring to a boil then reduce heat and simmer for 20 minutes.
While the sauce is cooking, pare the eggplant and slice it lengthwise into thin slices (about 1/4 inch thick). In a shallow bowl, beat the egg with the milk. Put the bread crumbs in a second shallow bowl. Dip each piece of eggplant into the egg-milk mixture and then coat with the crumbs. Place the coated pieces on a rack.
Add the remaining 1/4 cup of olive oil to the skillet used to saute the onions and garlic. Heat the oil and saute the eggplant pieces until they are golden brown.
Put about 1/3 of the sauce into a 8-inch square baking pan.
Shred the mozzarella cheese and mix it with the ricotta. Put a generous teaspoonful of the cheese mixture in the middle of each eggplant slice and roll up. Place with seam side down in the tomato sauce in the pan. Cover with the tomato sauce and sprinkle the top with grated Parmesan.
Bake at 350F for 30 minutes.
YIELD: serves 6

How To make Italian Eggplant Casserole's Videos

Italian-Style Eggplant

*Ingredients*
eggplant, garlic, mozzarella, olive oil, oregano, parmesan, pepper, salt, tomato sauce, vegetable oil

*Recipe*
Preheat the oven to 360°F/180°C.
Heat a pan and add vegetable oil.
Add garlic and tomato sauce. Season with oregano, salt and pepper and let simmer for 1-2 minutes.
Slice the eggplant into 0.4 inch (1 cm) thick slices.
Brush them with olive oil and sprinkle a pinch of oregano and salt.
Bake them for 15 minutes. Leave the oven heated.
Take them out of the oven and using a spoon cover their top surface with the previously cooked tomato sauce. Add mozzarella on top.
Put them back in the oven and bake for 7-8 minutes.
When ready, serve with parmesan.

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Easy Eggplant Parmesan - Italian Casserole Recipe by VideoCulinary

Eggplant Parmesan recipe: with text and photo instructions, in both American and metric measures.
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How to Make Eggplant Casserole with Cheese

Learning how to make eggplant casserole with cheese is easy! This delicious bake is a type of eggplant dressing or stuffing mixed with cheese and Italian herbs.????‍????????????????

Fritz is Cookin Again Recipe, the inspiration for this video:

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The best eggplant recipe I've ever had, you'll want to eat it every day.

INGREDIENTS:
2 eggplants
300 grams of minced meat
1/2 teaspoon of salt
1/2 teaspoon ground pepper
60 ml of water
1 tomato
1 strand of olive oil
salt to taste
60 grams grated mozzarella cheese
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Baked Eggplant Pasta

This cheesy baked pasta with roasted eggplant, mozzarella, ricotta, and Pecorino Romano is big on flavor and easy to make! Italian eggplant recipes are the best and this one doesn't disappoint. The easy marinara cooks in about 15 minutes and is mixed with all the other delicious ingredients to form another great baked pasta recipe!

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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****

BAKED EGGPLANT PASTA
INGREDIENTS
For the sauce:
(2) 28 ounce canned plum tomatoes - blender pulsed or hand crushed
3 ounces tomato paste
3 cloves garlic minced
1 medium onion diced
salt to taste
1/2 teaspoon black pepper
1/4 cup olive oil

For the baked pasta:
1 pound ziti (tortiglioni, rigatoni, penne, etc)
2 medium eggplants - cubed
1/2 cup olive oil - for eggplant
2 teaspoons kosher salt
1 teaspoon black pepper
1/4 cup basil leaves - hand torn
1 pound block whole milk mozzarella - 2/3 cubed, 1/3 grated
1 pound ricotta
1/2 cup Pecorino Romano - grated (plus more for serving)

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Cook Roasted Eggplant Parmesan with Ina Garten | Barefoot Contessa: Cook Like a Pro | Food Network

Ina roasts her eggplant instead of frying it in this still-decadent eggplant parm (plus, she uses jarred marinara)!

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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Roasted Eggplant Parmesan
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 45 min
Active: 20 min
Yield: 6 servings

Ingredients

2 1/2 pounds eggplant, unpeeled, halved lengthwise, and sliced 1/4 to 1/3 inch thick
3/4 cup good olive oil
1 tablespoon dried oregano
Kosher salt and freshly ground black pepper
1 (24-ounce) jar marinara sauce, such as Rao's
1/2 cup julienned fresh basil leaves
1 pound fresh buffalo mozzarella, thinly sliced
8 ounces garlic and herb goat cheese, such as Montrachet
1½ cups freshly grated Italian Parmesan cheese

For the Topping:
1 1/3 cups fresh bread crumbs from a country loaf
4 garlic cloves, minced
1/4 cup chopped fresh basil or parsley leaves
1/4 cup good olive oil

Directions

Preheat the oven to 400 degrees F and arrange three racks evenly spaced.

Lay the eggplant in one layer on three sheet pans and brush both sides with olive oil, using all the oil. Sprinkle with the oregano, crushing it lightly in your hands, then sprinkle with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper. Bake for 15 minutes. Turn the slices and rotate the pans in the oven and bake for another 10 minutes, until tender. Leave the oven at 400 degrees F.

In a 10 by 14 by 2-inch ceramic baking dish, spread a third of the marinara sauce. Arrange a third of the eggplant on top in one layer. Scatter a third of the basil, a third of the mozzarella, a third of the goat cheese, and a third of the Parmesan on top. Repeat twice, starting with the marinara and ending with the Parmesan, making sure each layer is evenly distributed.

For the topping, place the bread crumbs, garlic, and basil in a food processor and pulse to combine. Add the 1/4 cup olive oil and 1 teaspoon salt and pulse to moisten the crumbs. Sprinkle the mixture evenly over the dish.

Bake for 45 to 50 minutes, until bubbling and golden brown. Allow to sit at room temperature for 10 minutes before serving.

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Cook Roasted Eggplant Parmesan with Ina Garten | Barefoot Contessa: Cook Like a Pro | Food Network

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