If you like eggplant, you will love this easy casserole recipe. I adapted this recipe from Ina Garten’s because I wanted to try it with the goat cheese. Though, I cut a few corners.
Here is a link to Ina Garten’s original recipe:
https://www.foodnetwork.com/recipes/ina-garten/roasted-eggplant-parmesan-7569918
Here is my adapted version:
2 medium eggplants cut into 1/2 inch slices ($3)
Olive Oil
One small package of garlic and herb goat cheese ($6)
One ball fresh mozzarella ($5)
Fresh grated parmesan ($7 a block)
1 jar marinara or any pasta sauce
1 cup Panko bread crumbs
1 tsp garlic powder
1 tsp dried basil
salt and pepper
Arrange eggplant on sheet pan in a layer. Drizzle good amount of olive oil on top. Sprinkle salt and black pepper.
Cook for 20 minutes at 400 degrees.
In an 8×8 casserole dish or an oval dish, spread a layer of sauce.
Then layer a few eggplant piece’s.
Sprinkle parmesan cheese, spread out fresh moz, and goat cheese.
Repeat 2 more times; eggplant, sauce, cheese.
End with panko, garlic powder, basil mixture.
Bake for 30-45 minutes at 350.
Serve and enjoy.
Final thoughts: It was very good, but I would buy the more expensive mozzarella next time. When I have made this in the past, I have also skipped the goat cheese and used block mozzarella shredded, and parmesan in the container with good results.
Kitchen tools:
Bamboo cutting boards 👉 https://amzn.to/47x7wcb
Casserole dish 👉 https://amzn.to/3uB5dq7
Nordic Sheet pan 👉 https://amzn.to/3N1k4k0
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Hey welcome to cooking with lace today we’re going to be making eggplant Parmesan if you’ve watched any of my other videos you know that I like Ina Garden but I can’t always cook a recipes because they can be kind of expensive and actually today I am going to try and cut some
Corners I’m starting by prepping my eggplant thinly slicing it and putting on a baking sheet then we’re going to drizzle it with olive oil sea salt and cracked black pepper and we will be baking it at 400° for 20 minutes here is the topping to the casserole it’s panko breadcrumbs
Granulated garlic and dried basil next we’re going to spread out some marinara on the bottom of our baking dish and any marinara will do next we have our cooked eggplant we will just kind of put a layer of eggplant then another layer of sauce fresh shredded parmesan cheese fresh
Mozzarella and AA puts garlic and herb goat Cheese then we’re going to layer it again eggplant first then a layer of sauce then a layer of cheese and some of my eggplant is really cooked and some of it’s not really cooked but it’s all good a layer of cheese and I tried to cut Corners by buying the cheaper fresh
Mozzarella but next time I will definitely buy the more expensive one and that’s because this mozzarella was a bit chewy and it really kind of had a stretchy stretchy cheese Pull we’re kind of just trying to squeak by with the amount of eggplant we have and topping it with the sauce really you can’t mess this up our fresh mozzarella then our goat cheese and another layer of Parmesan and last we’re going to do our panko with garlic and dried
Basil then we’re going to pop it in the oven and here is our final dish so you can see here how cheesy it is and it really is delicious give it a try let me know how you like it thank you for watching