Eggplant Parmesan Casserole

Eggplant Parmesan Casserole

I love eggplant in dishes, esp bharta. Bharta is more like scrambled eggplant and is very similar to how the Mexicans have their eggplants. Baigan or eggplant is really versatile and can be used in a  lot of casseroles. This eggplant parmesan casserole recipe is inspired from an episode of The Good Cook, where the chef loved parmesan! This casserole can be had with noodles, with garlic bread, soup sticks or just like that with fork, served in a big plate!

Prep Time 20 minutes

Total Time 45 minutes

Yield Serves 4

Ingredients

1 large eggplant (1 kg), sliced 1/2 inch thick circles

1 tablespoon olive oil

Salt and ground pepper to taste

1 cup fat-free (skim) milk

3 tablespoons all-purpose flour/Maida

2 garlic cloves, minced

1 cup homemade or good quality marinara sauce

1/2 cup grated mozzarella cheese or processed pizza cheese

1/3 cup grated Parmesan cheese

Directions

• Preheat oven to 450 degrees.
• Take oil in a pan and pan fry the eggplants on each side for 10-12 mins.
• Meanwhile, make pink sauce:
• In a medium saucepan, whisk together 1/4 cup milk, flour, and garlic.
• Gradually whisk in remaining 3/4 cup milk and 1/2 cup marinara sauce.
• Bring to a boil; reduce to a simmer, and cook until pink sauce has thickened, 2 to 3 minutes.
• Spread 1/4 cup marinara sauce in the bottom of a shallow 6-8 inch baking dish.
• Alternate layers of baked eggplant with pink sauce.
• Dollop with remaining 1/4 cup marinara sauce.
• Sprinkle with mozzarella and Parmesan.
• Bake on high rack until browned and bubbling, for approx10 to 15 minutes on 180 degrees C.
• Serve hot with garlic bread or toasted brown bread.