pancake menu Menu

Eggplant Casserole

Eggplant Casserole

prep. time:
20 min
cook time:
40 min


Twitter TwitterFacebook FacebookInstagramPinterest Pinterestyoutube youtube


  • 8 cups Water
  • 2 Large eggplants, sliced into 1/2-inch rounds
  • Garlic salt, season to taste
  • 4 oz. Italian sausage, cooked and drained
  • 3/4 cup Fresh parsley, chopped
  • 1/2 cup Dry breadcrumbs
  • 1 Egg, beaten
  • 1/2 tsp. Freshly ground pepper
  • 1/4 tsp. Salt
  • 1 jar (24 oz.) Classico® Tomato and Basil Pasta Sauce
  • 2 oz. Provolone cheese, thinly sliced (about 5 slices)
  • 1 cup Mozzarella cheese, shredded


  1. Preheat oven to 375°F. Grease a 9 x 13-inch baking dish with nonstick cooking spray; set aside. Bring water to a boil in a large saucepan. Add eggplant; cook for 3 minutes. Remove and drain on paper towels.
  2. Season eggplant with garlic salt. In a medium bowl, combine the sausage, parsley, breadcrumbs, egg, pepper and salt. Spread ½ cup pasta sauce over the bottom of the prepared baking dish. Top with half the eggplant slices. Cover evenly with the sausage mixture and provolone cheese. Layer half remaining pasta sauce, remaining eggplant and pasta sauce over top.
  3. Bake, covered, for 40 minutes or until hot and bubbly. Top with mozzarella cheese. Bake, uncovered, for an additional 10 minutes or until melted. Let stand for 5 minutes before serving.