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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