Eggplant Parmesan Casserole

Preheat oven to 375 degrees F (190 degrees C).

Cut 5 crosswise slices from center area of each eggplant, about 1/2-inch thick, to total 10 slices.

Peel and dice remaining pieces of eggplant.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat until oil is very hot.

Sprinkle eggplant slices lightly with a pinch of salt and cook in hot skillet in batches until slightly softened, about 3 minutes per side.

Set eggplant slices aside on paper towels.

Heat 1 tablespoon olive oil in skillet and cook garlic for about 10 seconds; add diced eggplant and season with a pinch of salt and red pepper flakes.

Saute until eggplant is softened, about 5 minutes.

Pour in marinara sauce and water.

Turn heat to medium-low and cook until eggplant is tender, about 15 minutes; stir occasionally.

If sauce gets too thick, add a little more water.

Combine ricotta cheese, 1/2 cup Parmesan cheese, pepperjack cheese, a pinch of salt, and a pinch black pepper in a bowl until thoroughly combined.

Spread about 2 tablespoons cheese mixture over each eggplant slice.

Fold eggplant slices in half to enclose the cheese mixture.

Spread about half the sauce into an 8x8-inch baking dish.

Lay folded eggplant slices in a single layer into the dish.

Spread remaining sauce over eggplant slices.

Combine bread crumbs, 1/2 cup Parmesan cheese, and 2 tablespoons olive oil in a bowl; mix thoroughly.

Spread crumb mixture over eggplant casserole.

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