Eggplant Casserole Recipes | Taste of Home

Ingredients

• 3 garlic cloves, minced
• 1/3 cup olive oil
• 2 cans (28 ounces each) crushed tomatoes
• 1 cup pitted ripe olives, chopped
• 1/4 cup thinly sliced fresh basil leaves or 1 tablespoon dried basil
• 3 tablespoons capers, drained
• 1 teaspoon crushed red pepper flakes
• 1/4 teaspoon pepper
• EGGPLANT:
• 1 cup all-purpose flour
• 4 large eggs, beaten
• 3 cups dry bread crumbs
• 1 tablespoon garlic powder
• 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
• 4 small eggplants (about 1 pound each), peeled and cut lengthwise into 1/2-inch slices
• 1 cup olive oil
• CHEESE:
• 2 large eggs, beaten
• 2 cartons (15 ounces each) ricotta cheese
• 1-1/4 cups shredded Parmesan cheese, divided
• 1/2 cup thinly sliced fresh basil leaves or 2 tablespoons dried basil
• 1/2 teaspoon pepper
• 8 cups shredded part-skim mozzarella cheese
• Additional fresh basil, optional