Mohamed Shili Pioneer Woman Eggplant Casserole is made with eggplants, all-purpose flour, panko breadcrumbs, marinara sauce, and mozzarella cheese. This classic Pioneer Woman Eggplant Casserole recipe creates a dinner that takes about 1 hour and 50 minutes to prepare and can serve up to 8 people.
Pioneer Woman Eggplant Casserole Ingredients
- 2 medium eggplants (about 3 pounds total), sliced into 1/2-inch thick rounds
- 1 teaspoon plus additional salt for seasoning the eggplant
- 1 cup all-purpose flour
- 3 large eggs
- 1/2 cup milk
- 3 1/2 cups panko breadcrumbs, Italian-seasoned
- 1/2 cup freshly grated Parmesan cheese
- 1/2 teaspoon ground black pepper
- Vegetable oil, sufficient for frying (about 2 cups)
- Nonstick cooking spray
- 3 cups marinara sauce (equivalent to one 24-ounce jar)
- 2 cups shredded low-moisture mozzarella cheese
- 18 fresh basil leaves, chopped, plus extra whole leaves for garnish
- 8 ounces fresh mozzarella cheese, sliced
How To Make Pioneer Woman Eggplant Casserole
- Prep the eggplant: Arrange the eggplant slices in a single layer across two large baking sheets lined with paper towels. Sprinkle salt on both sides of each slice to enhance flavor. Let them sit for 45 minutes to draw out moisture, then pat dry with additional paper towels.
- Set up dredging stations: Place flour on a plate. In a wide, flat bowl, whisk together the eggs and milk until well combined. In another shallow bowl, mix the panko breadcrumbs, grated Parmesan cheese, one teaspoon salt, and the black pepper.
- Bread the eggplant: Coat each eggplant slice in flour, shaking off the excess. Dip into the egg mixture, then press into the breadcrumb mixture until well coated on both sides.
- Fry the eggplant: Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat (around 350°F). Fry the breaded eggplant slices in batches, cooking each side for about 3 minutes or until golden brown. Transfer the cooked slices to a wire rack set over a baking sheet to drain and cool. Replenish oil as necessary between batches.
- Assemble the casserole: Preheat the oven to 375°F. Spray a 9-by-13-inch baking dish with nonstick spray. Spread 3/4 cup of marinara sauce on the bottom of the dish. Layer one-third of the fried eggplant slices over the sauce, slightly overlapping if needed. Sprinkle with one-third of the shredded mozzarella and chopped basil. Repeat the layering twice more, finishing with a layer of fresh mozzarella slices on top. Pour the remaining 3/4 cup of marinara sauce over the final layer.
- Bake and serve: Bake in the preheated oven for 30-35 minutes, until the cheese is bubbly and golden brown in spots. Let the casserole rest for 10 minutes after baking. Garnish with additional fresh basil leaves before serving.
Recipe Tips
- Pre-salting is key: To remove excess moisture and bitterness from the eggplants, generously salt the slices and let them sit for 45 minutes before cooking.
- Uniform slices for even cooking: Ensure all your eggplant slices are cut to the same thickness. This promotes even cooking and prevents some slices from becoming too mushy.
- Hot oil for crispy texture: Make sure the oil is hot before frying the eggplant. This ensures a crispy, golden coating without absorbing too much oil.
- Layering matters: When assembling your casserole, be meticulous with your layering—sauce, eggplant, cheeses, and basil—to ensure every bite is flavorful.
- Resting time is crucial: Allow the casserole to rest for 10 minutes after baking. This helps the layers settle, making it easier to cut and serve beautifully.
What To Serve With Eggplant Casserole?
Serve your traditional Eggplant Casserole by pairing it with innovative and vibrant sides like crispy polenta cakes, sautéed garlic spinach, lemon zest couscous, caramelized onion focaccia, and roasted beet and feta salad.
You can also pair it with pan-seared Brussels sprouts with balsamic glaze, or smoked paprika roasted carrots to add a unique twist to your meal.
How To Store Leftovers Eggplant Casserole?
Refrigerate: Place any leftover Eggplant Casserole in an airtight container before refrigerating. It will stay fresh for up to 5 days. Ensure it’s cooled to room temperature to avoid condensation.
Freeze: Freezing Eggplant Casserole is not recommended as it can cause the breading to become soggy and the dish to become watery upon reheating.
How To Reheat Leftovers Eggplant Casserole?
In The Oven: For best results, reheat Eggplant Casserole in the oven at 350°F. Cover with foil and bake for about 15 minutes, or until heated through; this method helps maintain its crispy texture.
In The Microwave: Place a serving of Eggplant Casserole in a microwave-safe dish. Cover with a damp paper towel and heat on high for 1-2 minutes, or until hot. This method is quick, but may soften the crust.
In The Air Fryer: To revive the crispiness of Eggplant Casserole, reheat it in the air fryer at 350°F for about 3-4 minutes. This method works well to keep the breading crisp and the cheese melty.
Pioneer Woman Eggplant Casserole Nutrition Facts
Amount Per Serving
- Calories 266.9
- Total Fat 9.2g
- Saturated Fat 3.9g
- Cholesterol 27.5mg
- Sodium 1444.8mg
- Potassium 396.3mg
- Total Carbohydrate 34.1g
- Dietary Fiber 5.5g
- Sugars 10.6g
- Protein 12.4g
- Vitamin A 15.1%
- Vitamin C 55.8%
- Calcium 21.5%
- Iron 17.8%
Frequently Asked Questions
How Thick Should I Slice the Eggplants?
It’s best to slice the eggplants about 1/2 inch thick. This thickness ensures that the slices are sturdy enough to hold up during frying and baking without becoming too mushy or falling apart.
Can I Make This Casserole Ahead of Time?
Yes, you can prepare this casserole ahead of time. Assemble the casserole, cover it, and refrigerate for up to a day before you plan to bake it. This can help the flavors meld together more fully, making the dish even more flavorful when baked.
Can I Use Another Type of Cheese in This Casserole?
Yes, you can substitute the mozzarella with other cheeses that melt well and complement the dish. Provolone or Gouda are excellent choices that add a smooth, creamy texture and rich flavor, enhancing the overall taste of the casserole.
Try More Pioneer Woman Recipe:
- Pioneer Woman John Wayne Casserole
- Pioneer Woman Stuffed Pepper Casserole
- Pioneer Woman Cabbage Casserole
Pioneer Woman Eggplant Casserole
Description
Pioneer Woman Eggplant Casserole is made with eggplants, all-purpose flour, panko breadcrumbs, marinara sauce, and mozzarella cheese. This classic Pioneer Woman Eggplant Casserole recipe creates a dinner that takes about 1 hour and 50 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Prep the eggplant: Arrange the eggplant slices in a single layer across two large baking sheets lined with paper towels. Sprinkle salt on both sides of each slice to enhance flavor. Let them sit for 45 minutes to draw out moisture, then pat dry with additional paper towels.
- Set up dredging stations: Place flour on a plate. In a wide, flat bowl, whisk together the eggs and milk until well combined. In another shallow bowl, mix the panko breadcrumbs, grated Parmesan cheese, one teaspoon salt, and the black pepper.
- Bread the eggplant: Coat each eggplant slice in flour, shaking off the excess. Dip into the egg mixture, then press into the breadcrumb mixture until well coated on both sides.
- Fry the eggplant: Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat (around 350°F). Fry the breaded eggplant slices in batches, cooking each side for about 3 minutes or until golden brown. Transfer the cooked slices to a wire rack set over a baking sheet to drain and cool. Replenish oil as necessary between batches.
- Assemble the casserole: Preheat the oven to 375°F. Spray a 9-by-13-inch baking dish with nonstick spray. Spread 3/4 cup of marinara sauce on the bottom of the dish. Layer one-third of the fried eggplant slices over the sauce, slightly overlapping if needed. Sprinkle with one-third of the shredded mozzarella and chopped basil. Repeat the layering twice more, finishing with a layer of fresh mozzarella slices on top. Pour the remaining 3/4 cup of marinara sauce over the final layer.
- Bake and serve: Bake in the preheated oven for 30-35 minutes, until the cheese is bubbly and golden brown in spots. Let the casserole rest for 10 minutes after baking. Garnish with additional fresh basil leaves before serving.
