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Pioneer Woman Eggplant Casserole

In this article, you will learn how to make Pioneer Woman Eggplant Casserole, the combination of eggplant, tomato sauce, and melted cheese makes this casserole an excellent meatless entree. It also makes for great leftovers.

Do you need to peel the Eggplant for a Pioneer woman Eggplant Casserole?

You could, but I don’t think it’s necessary. There’s nothing wrong with the peel. Others worry that the peel will taste bitter, but I find that high-heat roasting as we do here solves that problem.

Pioneer Woman Eggplant Casserole
Pioneer Woman Eggplant Casserole

How Can You Tell When Eggplant Is Fresh?

When shopping for eggplant, choose one that is a bit heavy for its size, has a fresh-looking green cap, and is free from bruises and soft spots. These characteristics indicate freshness, and the flesh will be much less likely to be bitter.

How to Choose the Best Eggplants for Pioneer Woman Eggplant Casserole?

“The eggplant should be somewhat firm but not hard,”. In other words, if you push on it with your finger and it feels very soft, or if you can penetrate the skin, it’s too late. A completely ripe eggplant will not yield as much as ripe tomato or peach when touched.

Ingredients That You’ll Need:

Pioneer woman casserole only requires a few simple ingredients. You can find the exact measurements in the recipe card below:

  • Eggplant: Choose a large, firm eggplant with smooth skin. The eggplant doesn’t need to be peeled, but you can peel it if you want.
  • Kosher salt and black pepper: If you use fine salt, you may want to reduce the amount you use, otherwise the casserole might be too salty.
  • Garlic powder: Be sure it’s fresh! The flavor of a dish can be ruined by stale spices. Fresh garlic can also be used instead of garlic powder.
  • Marinara sauce: Look for a sugar-free brand. My favorite is Rao’s.
  • Shredded Mozzarella: Provolone is a good alternative to mozzarella.
  • Grated parmesan: You can also use shredded parmesan in this recipe.

Variations And Substitutions

My favorite Pioneer Woman recipe is the one as written, and I make it almost every time. If you’d like to vary the basic recipe, here are a few suggestions:

  • If you’d like to add ground beef to this Pioneer Woman recipe, brown it separately and layer it with the eggplant layers.
  • Instead of mozzarella, use provolone.
  • You can add baby spinach leaves to each layer of eggplant. Do not add too many, as they tend to release water.
Pioneer Woman Eggplant Casserole
Pioneer Woman Eggplant Casserole

How To Make Pioneer Woman Eggplant Casserole?

  1. Preheat the oven to 500 degrees F.
  2. Now, prepare a large baking sheet with parchment paper, then, spray the parchment with avocado oil spray before baking.
  3. Next, slice the eggplant into 1/4-inch thick slices and transfer them to the baking sheet.
  4. Drizzle with avocado oils with kosher salt, black pepper, and garlic powder then roast for 15 minutes.
  5. Take the baking sheet out of the oven and place the eggplant slices on the other side, spray with oil again and roast them until browned and tender, for about another 10-15 minutes.
  6. Remove your baking sheet from the oven and reduce its temperature to 425 degrees F.
  7. Transfer half of the roasted eggplant slices to the bottom of a greased 1-quart casserole dish then spread half of the marinara sauce on top and sprinkle with half of the mozzarella.
  8. Place the remaining eggplant slices on top and top with the remaining marinara sauce, finish by adding the remaining mozzarella and sprinkle with the Parmesan.
  9. Bake your Pioneer Woman eggplant casserole for about 15 minutes, until golden and bubbly. Let cool for 10 minutes before serving.

What To Serve With Pioneer Woman Eggplant Casserole?

Here are some serving suggestions for this pioneer Woman Eggplant casserole:

How To Store Pioneer Woman Eggplant Casserole In The Fridge?

In The Fridge:

  1. Let your Pioneer Woman leftovers Eggplant Casserole cool at room temperature.
  2. Store your baked Pioneer Woman leftovers Eggplant Casserole in an airtight container or cover your whole baked Eggplant Casserole with plastic wrap.
  3. Storing Eggplant Casserole in the refrigerator lasts for up to 3 to 4 days.
  4. The leftovers are better stored in airtight containers if they are cut up.
Pioneer Woman Eggplant Casserole
Pioneer Woman Eggplant Casserole

How To Reheat Pioneer Woman Eggplant Casserole?

In The Oven:

  1. To reheat, pop the pan in a preheated oven and reheat for 15 minutes.
  2. Remove the foil and bake until bubbling around the edges, about 10 minutes more.

In The Microwave:

  1. Cover the Pioneer Woman leftovers Eggplant Casserole with a lid (make sure it isn’t metallic), but leave it askew so the heat can circulate.
  2. Microwave leftover pioneer woman casserole for 90 seconds, then check the dish.
  3. To check if specific pieces have been heated through, flip them over.
  4. Repeat the microwaving process every 90 seconds until you are satisfied.

In The Air Fryer:

  1. Add slices of your pioneer woman eggplant casserole back to the air fryer.
  2. Set to 400 degrees and cook for 2-3 minutes, or until heated through and the cheese is melted.

Recipe Tips

  • To make more leftovers, doubling the recipe is not a bad idea. You can double it by baking it in a 2-quart baking dish.
  • Pioneer Woman Eggplant Casserole is an excellent side dish. Because it is so filling and substantial, I often serve it as a meatless entree, where I divide the casserole into two portions instead of four and serve it with an arugula salad or steamed broccoli.

FAQ Section

Can I use Japanese Eggplants in this Pioneer Woman recipe?

Definitely. The Japanese eggplant is small and elongated. You’ll need several of them to equal one large eggplant. But they can definitely work in this Pioneer woman recipe.

How to Choose Eggplant?

A mature eggplant can be bitter if it is overripe. Select an eggplant that is firm to the touch without soft spots. Ideally, the leaves of the eggplant should be green and not brown or dried out.

How should Eggplant be prepared for cooking?

Cut off the stem end and bottom cap, peel if desired, then slice or cube according to your recipe. It is important to keep in mind that eggplant discolors quickly after cutting. You can sprinkle it with a little lemon juice, cover it tightly, and refrigerate it if you are not going to cook it right away.

What Does Eggplant Taste Like?

If you’ve never tried eggplant before, don’t be intimidated! It won’t take you long to fall in love with it. When cooked properly, it takes on the flavors of the surrounding dishes. The skin can be left on or peeled. When eggplant is baked in a casserole like this, the skin gets really soft, so I never peel it.

Try More Recipes:

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%

Nutrition Facts Source: Source

Pioneer Woman Eggplant Casserole

Difficulty:BeginnerPrep time: 15 minutesCook time: 55 minutesRest time: 10 minutesTotal time:1 hour 20 minutesServings:4 servingsCalories:266.9 kcal Best Season:Available

Description

In this article, you will learn how to make Pioneer Woman Eggplant Casserole, the combination of eggplant, tomato sauce, and melted cheese makes this casserole an excellent meatless entree. It also makes for great leftovers.

Ingredients

Instructions

  1. Preheat the oven to 500 degrees F.
  2. Now, prepare a large baking sheet with parchment paper, then, spray the parchment with avocado oil spray before baking.
  3. Next, slice the eggplant into 1/4-inch thick slices and transfer them to the baking sheet.
    Drizzle with avocado oils with kosher salt, black pepper, and garlic powder then roast for 15 minutes.
  4. Take the baking sheet out of the oven and place the eggplant slices on the other side, spray with oil again and roast them until browned and tender, for about another 10-15 minutes.
  5. Remove your baking sheet from the oven and reduce the temperature of it to 425 degrees F.
  6. Transfer half of the roasted eggplant slices to the bottom of a greased 1-quart casserole dish then spread half of the marinara sauce on top and sprinkle with half of the mozzarella.
  7. Place the remaining eggplant slices on top and top with the remaining marinara sauce, finish by adding the remaining mozzarella and sprinkle with the Parmesan.
  8. Bake your Pioneer Woman eggplant casserole for about 15 minutes, until golden and bubbly. Let cool for 10 minutes before serving.

Notes

  • To make more leftovers, doubling the recipe is not a bad idea. You can double it by baking it in a 2-quart baking dish.
  • Pioneer Woman Eggplant Casserole is an excellent side dish. Because it is so filling and substantial, I often serve it as a meatless entree, where I divide the casserole into two portions instead of four and serve it with an arugula salad or steamed broccoli.
Keywords:Pioneer Woman Eggplant Casserole
Nutrition Facts

Servings 4


Amount Per Serving
Calories 266.9
% Daily Value *
Total Fat 9.2g15%
Saturated Fat 3.9g20%
Cholesterol 27.5mg10%
Sodium 1444.8mg61%
Potassium 396.3mg12%
Total Carbohydrate 34.1g12%
Dietary Fiber 5.5g22%
Sugars 10.6g
Protein 12.4g25%

Vitamin A 15.1%
Vitamin C 55.8%
Calcium 21.5%
Iron 17.8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.