Eggplant Parmesan Casserole

Name: Eggplant Parmesan Casserole
Yield: serves 10 to 12
Ingredients: 2 eggplants; 1 egg; 1/3 cup milk; 1 cup flour; 1 cup breadcrumbs; 1/2 cup canola oil; 15 ounces ricotta cheese; 1/2 cup grated Parmesan cheese; 1 pound grated mozzarella cheese; 1 (26-ounce) jar prepared spaghetti sauce

December 14, 2011

Eggplant Parmesan is incredibly delicious, but, in its standard form, pretty labor-intensive. This fun spin on eggplant Parmesan is a great dish to take to a party, or just to make for dinner with friends. Everyone who has ever tried this has asked for more, so you probably won’t have leftovers. But that’s okay in this case: it’s at its best when it’s freshly made.

Recipe notes

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