Prep 15 mins
Cook 45 mins
This recipe is so easy it's crazy. You don't even have to fry the eggplant before you assemble the casserole. I think it gives great taste and texture this way. Also saves a lot of calories! You can also throw in other items such as mushrooms, onions or sausage. I do occasionally to make a whole meal in one dish.
- 1 large eggplant (peeled and sliced thin)
- 1 (2 lb) jarof ragu pasta sauce (use any flavor you like or homemade sauce)
- 2 cups shredded mozzarella cheese (or any Italian blend)
- Preheat oven to 350°F.
- Peel eggplant and slice thin. Layer eggplant and other ingredients if desired. Cover with foil and back 45 minutes.
- Take the foil off for the last 5 minutes of baking. Enjoy!
Perhaps I did something wrong but this recipe was not great. It was very bland! I would suggest adding a lot of spices and maybe cutting the eggplant smaller. Texture was good. Next time I will make with a lot of spice and add ricotta for a more lasagna-like dish.
This is the PERFECT week night dish! I made it last night, and it took me only about 5 minutes to assemble. The flavor depends on the type of spaghetti sauce you use, but I used some inexpensive sauce that I bought at Aldi grocery store, and it was delicious. I don't think I will ever again bread the eggplant for Eggplant Parmesan after making this. The absence of breading made it much lighter - and healthier! This is indeed super easy, but also super good!
I added to the recipe 2 layers of a package of browned turkey sausage, an onion and red pepper, (chopped and sauteed), and ricotta cheese. I wish I'd pre-sauteed the eggplant, because with all these extra ingredients it didn't fully cook!! Otherwise, delicious.