Description
Hearty Pioneer Woman Eggplant Casserole delivers Southern comfort on a plate. Layers of golden-roasted eggplant, rich tomato sauce, and melted cheese create a rustic masterpiece you’ll savor with pure delight.
Ingredients
Scale
Main Ingredients:
- 2 medium eggplants (about 3 pounds / 1.36 kilograms total), sliced into ½-inch thick rounds
- 3 cups (710 milliliters) marinara sauce
- 2 cups (475 milliliters) shredded low-moisture mozzarella cheese
- 8 ounces (226 grams) fresh mozzarella cheese, sliced
- 18 fresh basil leaves, chopped, plus extra whole leaves for garnish
Coating Ingredients:
- 1 cup (120 grams) all-purpose flour
- 3 large eggs
- ½ cup (120 milliliters) milk
- 3 ½ cups (420 grams) panko breadcrumbs, Italian-seasoned
- ½ cup (50 grams) freshly grated Parmesan cheese
- ½ teaspoon ground black pepper
- 1 teaspoon plus additional salt for seasoning the eggplant
Cooking Ingredients:
- Vegetable oil, sufficient for frying (about 2 cups / 475 milliliters)
- Nonstick cooking spray
Instructions
- Prepare the eggplant by laying out slices on two large baking sheets lined with absorbent paper. Generously sprinkle kosher salt across both surfaces to extract excess moisture. Allow the slices to rest for 45 minutes, then thoroughly blot dry using fresh paper towels.
- Establish three separate coating stations: Distribute all-purpose flour (120 grams) on one plate. In a wide, shallow bowl, vigorously whisk large eggs and whole milk until completely integrated. Create a third station with panko breadcrumbs, finely grated Parmesan cheese, salt, and freshly ground black pepper thoroughly combined.
- Meticulously coat each eggplant slice by first dredging in flour, ensuring complete yet light coverage and shaking off any excess. Immediately submerge the floured slice into egg mixture, then carefully press into seasoned breadcrumb mixture, guaranteeing comprehensive coverage on both sides.
- Heat vegetable oil to 350°F (177°C) in a large cast-iron skillet, maintaining approximately 1/4 inch (6 millimeters) depth. Carefully fry breaded eggplant slices in small batches, cooking approximately 3 minutes per side until achieving a rich golden-brown coloration. Transfer crispy slices to a wire rack positioned over a rimmed baking sheet, allowing excess oil to drain. Replenish oil between batches as needed to maintain consistent temperature.
- Preheat oven to 375°F (190°C). Lightly coat a 9-by-13-inch (23-by-33-centimeter) baking dish with non-stick cooking spray. Spread 3/4 cup marinara sauce across the bottom, creating an initial thin layer. Arrange one-third of the crisp eggplant slices, slightly overlapping if necessary. Distribute one-third of shredded mozzarella and chopped fresh basil. Repeat layering process two additional times, concluding with fresh mozzarella slices on the uppermost layer. Drizzle remaining marinara sauce evenly across the surface.
- Bake in preheated oven for 30-35 minutes until cheese becomes golden and bubbling. Remove and allow casserole to rest for 10 minutes, permitting flavors to meld and settle. Garnish with additional fresh basil leaves just before serving, creating an elegant presentation.
Notes
- Salt transforms eggplant’s texture, eliminating bitterness and creating a more enjoyable eating experience.
- Perfectly golden dredging stations lock in moisture, delivering an irresistibly crunchy exterior.
- High-heat frying technique guarantees crisp eggplant without greasy residue.
- Strategic ingredient layering develops deep, interconnected flavor dimensions.
- Melted fresh mozzarella creates those signature cheese pulls everyone craves.
- Brief resting period allows flavors to harmonize and improves serving consistency.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dinner
- Method: Frying, Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 624
- Sugar: 6 g
- Sodium: 1070 mg
- Fat: 34 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 7 g
- Protein: 26 g
- Cholesterol: 186 mg