Baked Eggplant Parmesan Casserole
A delicious comfort food recipe featuring layers of tender eggplant and melty cheese topped with crunchy breadcrumbs that’s easy to prepare!
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Ingredients
- 2 lb. Italian eggplant, quartered lengthwise and sliced ¼ inch thick
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 650 ml marinara sauce (or pasta sauce) (I used a garlic sweet basil sauce)
- ¼ cup (28 g) fresh basil leaves, chopped *(see first note)
- 2 teaspoons Italian seasoning
- 1 cup (2 oz) parmesan (I used Parmigiano-Reggiano), grated
- 250 g fresh mozzarella, sliced
- ¾ cup Panko breadcrumbs (or Italian breadcrumbs)
- 2 garlic cloves, minced
- 1½ tablespoon olive oil
- 1 tablespoon fresh basil leaves, chopped
- Pinch of sea salt and black pepper
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