Eggplant Parmesan Casserole (v)

Ingredients

• 2 large eggplants, sliced
• 2 egg, beaten
• ¼ C cream
• Louisiana hot sauce, to taste
• 8 oz Italian bread crumbs
• 8 oz plain bread crumbs
• 4 oz Parmesan cheese
• Shredded mozzarella, to taste
• 1 large jar prepared Marinara sauce
• 4 tbs olive oil
• 2 tbs butter
• Salt, pepper and garlic powder, to taste

Directions

1. Prep Eggplant: Slice eggplant and lay slices on paper towels. Lightly salt to draw out moisture; rest ~10 minutes.
2. Make Egg Wash: Beat egg with cream and hot sauce in a bowl.
3. Prepare Coating: Combine breadcrumbs and Parmesan in a large bowl.
4. Season & Dredge: Pat eggplant dry. Season with pepper and garlic powder. Dip slices in egg wash, then dredge in breadcrumb mixture, coating well. Place on a rack or platter.
5. Pan‑Fry: Heat a nonstick pan over medium heat with 4 tbs olive oil and 2 tbs butter. Fry eggplant slices until browned on both sides, adding more oil if the pan gets dry. Do not crowd the pan.
6. Drain: Transfer cooked eggplant to a cooling rack.
7. Layer Dish: Spread marinara over the bottom of a 9x13" baking dish. Layer eggplant, mozzarella, and more marinara. Repeat until eggplant is used.
8. Finish & Bake: Top with remaining sauce, mozzarella, and Parmesan. Cover with foil and bake @400°F for 30 minutes. Uncover and bake 10 minutes more to brown the cheese.
9. Rest & Serve: Let rest 5-10 minutes before serving to allow eggplant to absorb sauce.

Chef's Notes

• This is a vegetarian dish, vegan with plant-based alternatives for cheese, eggs, butter, and cream