One of my family’s favorite meals is my eggplant parmesan casserole. It’s an eggplant parmesan that’s layered like a lasagna! It’s warm and hearty and perfect for a cold night, but a great casserole for any time of year. When I make this, my hubby tends to hang around the kitchen a lot, trying to get at the breaded eggplant pieces before I add them to the casserole. I usually save him a couple of pieces if I can. Our twins love this one too and will ask for it.
This eggplant parmesan casserole is even better the next day. This recipe usually makes enough for leftovers for my family’s dinner the next day and enough for my lunch the following day.
I haven’t tried freezing it yet so if you do and it turns out well, leave me a comment below and tell me about your experience.
I did make a gluten free version recently using brown rice crumbs and it was just as delicious!
If you want to make the recipe lighter, try it with low/non fat ingredients and let me know how it turns out.