Eggplant Parmesan Casserole

Recipe View Preheat oven to 375 degrees F (190 degrees C). (5 minutes)

Recipe View Prepare the eggplant: Cut 5 crosswise slices (about 1/2-inch thick) from the center of each eggplant, yielding 10 slices total. Peel and dice the remaining eggplant. (10 minutes)

Recipe View Sear the eggplant slices: Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Lightly sprinkle the eggplant slices with salt and cook in batches until slightly softened, about 3 minutes per side. Set aside on paper towels to drain excess oil. (15 minutes)

Recipe View Sauté the diced eggplant: Heat the remaining 1 tablespoon olive oil in the same skillet. Add the sliced garlic and sauté for about 10 seconds until fragrant. Add the diced eggplant, season with salt, and red pepper flakes. Sauté until softened, about 5 minutes. (10 minutes)

Recipe View Simmer the sauce: Pour in the marinara sauce and water. Bring to a simmer, then reduce heat to medium-low and cook until the eggplant is tender, about 15 minutes, stirring occasionally. If the sauce becomes too thick, add a little more water. (20 minutes)

Recipe View Prepare the ricotta filling: In a bowl, combine the ricotta cheese, 1/2 cup Parmesan cheese, pepperjack cheese, salt, and pepper until thoroughly combined. (5 minutes)

Recipe View Assemble the eggplant rolls: Spread about 2 tablespoons of the cheese mixture over each eggplant slice. Fold the eggplant slices in half to enclose the cheese mixture. (10 minutes)

Recipe View Layer the casserole: Spread about half of the marinara sauce into an 8x8-inch baking dish. Arrange the folded eggplant slices in a single layer over the sauce. Spread the remaining sauce over the eggplant slices. (10 minutes)

Recipe View Prepare the topping: In a bowl, combine the bread crumbs, remaining 1/2 cup Parmesan cheese, and olive oil; mix thoroughly. Sprinkle the crumb mixture evenly over the eggplant casserole. (5 minutes)

Recipe View Bake: Bake in the preheated oven until the casserole is bubbling and the crumbs are golden brown, 35 to 40 minutes. (40 minutes)

Recipe View Let stand for 10 minutes before serving.