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Eggplant Casserole Recipes

Name: The Best Eggplant Parmesan
Prep time: 1 h 15 min
Cook time: 35 min
Total time: 1 h 50 min
Yield: 2 casseroles (8 servings each)
Cuisine: Europe, Italian
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