When you end up with a freezer full of bread ends and eggplant is on sale 2 for $0.59, the recipe is obvious.
Eggplant Parmesan is a luscious treat that can be put together on the tightest budget. Only one problem… I am lazy and I need something a little simpler than frying up breaded eggplant.
Pulverize your bread ends (frozen or not) in a food processor or blender. Then, melt butter in a skillet. Add the breadcrumbs, salt, and Italian seasonings. Toss gently until they are browned evenly.
Place half the breadcrumbs in the bottom of a casserole dish.
Peel and dice eggplant. Place half in a layer over the breadcrumbs.
Mix tomato sauce and seasonings. Pour half over the eggplant and top with a mixture of Parmesan and Mozzarella cheeses.
Repeat the layers and bake until the cheese is melted.
If your family is a little apprehensive about eggplant, you can saute the eggplant in a little olive oil to soften it first.
RECIPE: Eggplant Parmesan Casserole
Ingredients
For the breadcrumbs:
- 3 cups cubed bread ends
- 2 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
For the sauce:
- 2 15 ounce cans tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
For the casserole:
- 2 eggplants peeled and diced
- 1/2 cup grated Parmesan
- 1 cup shredded Mozzarella
Instructions
- Preheat the oven to 350 degrees.
- Pulverize the bread in a food processor. Melt butter in a skillet. Add the bread and seasonings. Toss gently until toasted.
- Place 1/2 of the bread crumbs in the bottom of a casserole dish. Top the breadcrumbs with 1/2 of the diced eggplant.
- Mix the sauce and pour 1/2 of the sauce over the eggplant.
- Mix the cheeses and add 1/2 over the tomato sauce.
- Repeat the layers, ending with the cheese. Bake for 30 minutes or until the cheese is melted and the sauce bubbles.
Oh my goodness this looks so good! Thank you for the step-by-step instructions and clear directions. I’m always looking for simple, frugal recipes to feed my family and will DEFINITELY be poking around your site! Thanks again!
Thank you, Becky. I love simple, frugal REAL food. I hope you like what you find.
One more thing….I tried to subscribe via RSS but it says “no feed.”
Thank you for letting me know, Becky. I have corrected the problem. I would not have known without you. 😀
You’re welcome! And now I’m going to subscribe. 🙂
I need a LIKE button. LOL
What a great, fast recipe! I can’t wait to try it!!! We love eggplant so this recipe will need to be worked in to next weeks menu. I love that it is diced up, as we have little ones and it will be perfect for them to eat.
Thank you so much for sharing!!!
I think that is why I diced it. Dice it first or dice it last, but with littles in the house, you are going to have to dice it sooner or later. Right? LOL I hope you enjoy it. 🙂
I have never cooked with eggplant…instead used it to put mini fruit kebobs on (which was very cute!)…BUT I think I can make this gluten-casein free!! So we could try it very soon! Thanks!!
Thank you, Sheryl. I hope you can figure that out. 🙂
Recipe looks great and your photos are awesome too! Thanks – I’ve not eaten much eggplant in my life, but this certainly looks simple and delicious.
We use eggplant as a meat substitute often since it is so inexpensive and hides well in ground beef. 😉
What a wonderful looking casserole!:)
I should not have seen it now, because I’m starting to be very(!) hungry 🙂
It’s a great dish for me as I’m a vegetarian and love eggplant
I did not realize you were a vegetarian. I hope you like this. 🙂
Sounds good!
Thanks, Christine. 🙂
This is so much easier than breading each and every slice of eggplant for Eggplant Parmensan. I just love this recipe and can’t wait to try it!
I am a very lazy cook. LOL Always looking for a (safe) way to cut corners and still get the same great flavor. 😉