Eggplant Parmesan Casserole

By Chef John

4.58 / 5

15min

1h 05min

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2 large eggplants
2 tablespoons olive oil
1 pinch salt or as needed
1 tablespoon olive oil
2 cloves garlic sliced
½ teaspoon red pepper flakes
3 cups prepared marinara sauce
½ cup water plus more as needed
¾ cup ricotta cheese
½ cup grated Parmesan cheese
¼ cup shredded pepperjack cheese
salt and freshly ground black pepper to taste
¾ cup dry bread crumbs
½ cup grated Parmesan cheese
2 tablespoons olive oil