Tuscan eggplant casserole
Thick slices of eggplant are lightly breaded and layered in a casserole dish along with grated Italian cheeses, fresh basil and finished with a tomato cream sauce.
Eggplant is one of our favorite things to make. Most people get a little discouraged when making it because, if not prepared correctly, it can turn out soggy which is not appetizing at all. Using paper towels to remove excess moisture from the eggplant does help the issue with sogginess when preparing this dish. This is a light yet filling meal that goes perfectly alongside a green salad or even stuffed inside fresh Italian or French bread.
Tuscan eggplant casserole recipe
- 2 medium or 1 large eggplant, sliced about 1/2-inch thick
- 2 eggs
- 1 tablespoon dried Italian seasoning
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 2 cups Italian-style breadcrumbs
- 1 cup freshly grated Parmesan cheese
- 1 cup grated mozzarella cheese
- 1 cup tomato pasta sauce
- 1/2 cup heavy whipping cream
- Fresh basil for garnish
- Preheat oven to 400 degrees F and lightly spray a medium casserole dish with nonstick cooking spray.
- Spoon 1/2 cup of the pasta sauce into the casserole dish and spread evenly to cover the bottom.
- In a bowl add the eggs and the seasonings. In a separate bowl add the breadcrumbs and 1/2 cup of the Parmesan cheese, saving the rest for later.
- Dip each slice of eggplant into the egg mixture, then into the breadcrumb mixture. Cover the bottom of the dish with eggplant slices and then top with 1/2 the mozzarella cheese and repeat until you have used all of the eggplant.
- Spoon the remaining pasta sauce over the eggplant and drizzle with the heavy whipping cream. Top with remaining cheese and bake uncovered about 30 minutes or until golden brown. Remove from the oven and allow to cool slightly. Garnish with fresh basil and serve warm.