Eggplant Parmigiana and Italian Meats Casserole
Indulge in the ultimate comfort food with this Eggplant Parmigiana and Italian Meats Casserole, a hearty fusion of classic Italian flavors layered to perfection. Tender, golden-fried eggplant slices form the foundation of this dish, interwoven with savory Italian sausage, zesty pepperoni, and a rich marinara sauce. Melted provolone and mozzarella cheeses add creamy, gooey layers, while grated Parmesan breadcrumbs bring irresistible crunch. Fresh basil and a hint of black pepper provide the perfect finishing touch to this beautifully baked casserole. Ideal for a family dinner or entertaining guests, this recipe boasts bold flavors and a satisfying blend of textures, making it a standout addition to any table.
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Recipe Information
Ingredients
- 2 large eggplants
- 2 teaspoons kosher salt
- 1 cup all-purpose flour
- 3 large eggs
- 2 cups breadcrumbs
- 1 cup Parmesan cheese, grated
- 0.5 cup olive oil
- 3 cups marinara sauce
- 2 cups mozzarella cheese, shredded
- 6 slices provolone cheese, sliced
- 1 pound Italian sausage, cooked and crumbled
- 20 pieces pepperoni slices
- 0.25 cup fresh basil leaves, chopped
- 1 teaspoon black pepper
Instructions
Slice the eggplants into 1/4-inch thick rounds. Lay the slices on a baking sheet and sprinkle both sides with 2 teaspoons of kosher salt. Let them sit for 20 minutes to draw out moisture. Rinse and pat dry with paper towels.
Prepare a breading station with three shallow bowls. Fill the first bowl with flour, the second with beaten eggs, and the third with a mixture of breadcrumbs and grated Parmesan cheese.
Preheat the oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Dredge each eggplant slice in flour, then dip into the beaten eggs, and finally coat with the breadcrumb mixture. Fry the eggplant slices for 2-3 minutes per side, until golden brown. Transfer to a plate lined with paper towels to drain excess oil.
Spread 1/2 cup of marinara sauce evenly on the bottom of a 9x13-inch baking dish.
Arrange a layer of fried eggplant slices on top of the sauce, overlapping them slightly. Sprinkle a portion of the crumbled cooked Italian sausage and pepperoni slices over the eggplant.
Add a layer of provolone cheese slices and sprinkle with shredded mozzarella cheese.
Spoon another layer of marinara sauce over the cheese and repeat the layers (eggplant, sausage, pepperoni, cheeses, and sauce) until all ingredients are used, finishing with a generous layer of marinara and shredded mozzarella on top.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 20 minutes, or until the cheese is bubbly and lightly golden.
Let the casserole cool for 10 minutes. Garnish with chopped fresh basil and a sprinkle of black pepper before serving.
Nutrition Facts
Calories |
5976 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 434.1 g | 557% | |
| Saturated Fat | 158.4 g | 792% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 1343 mg | 448% | |
| Sodium | 14847 mg | 646% | |
| Total Carbohydrate | 266.6 g | 97% | |
| Dietary Fiber | 43.0 g | 154% | |
| Total Sugars | 64.6 g | ||
| Protein | 269.3 g | 539% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 4294 mg | 330% | |
| Iron | 30.3 mg | 168% | |
| Potassium | 3972 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
