Healthy Eggplant Parmesan Casserole

Preheat the oven to a high temperature of 375 degrees Fahrenheit (or 190 degrees Celsius).

Cut five slices from the center area of each eggplant, cutting them across the eggplant in a perpendicular direction to create ten slices. Remove any remaining eggplant pieces and dice them into small cubes.

Heat two tablespoons of olive oil in a large skillet over high heat, allowing the oil to become extremely hot. Sprinkle the eggplant slices lightly with a small amount of salt and cook them in batches in the hot skillet until they are slightly tender, taking about three minutes per side. Transfer the cooked eggplant slices to a paper towel-lined surface.

Heat another tablespoon of olive oil in the skillet and cook minced garlic for about ten seconds; add the diced eggplant to the skillet, sprinkling it with a small amount of salt and red pepper flakes. Cook until the eggplant is softened, taking around five minutes. Pour in marinara sauce and water, then reduce the heat to a low temperature and cook until the eggplant is tender, stirring occasionally. If the sauce becomes too thick, add a small amount of water to thin it out.

Combine ricotta cheese, half a cup of Parmesan cheese, pepperjack cheese, a small amount of salt, and a pinch of black pepper in a bowl until everything is well mixed. Spread about two tablespoons of the cheese mixture over each eggplant slice, then fold the slices in half to enclose the filling.

Pour about half of the sauce into an 8x8-inch baking dish, then arrange the folded eggplant slices in a single layer on top of the sauce. Spread the remaining sauce over the eggplant slices.

Combine bread crumbs, half a cup of Parmesan cheese, and two tablespoons of olive oil in a bowl; mix everything together thoroughly. Spread the crumb mixture evenly over the eggplant casserole.

Bake the casserole in the preheated oven until it is bubbling and the crumbs are browned, taking around 35 to 40 minutes.