adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Eggplant Parmesan I
Eggplant Parmesan I
0 Likes
Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
100 minutes
"Easy eggplant Parmesan: layer eggplant, marinara, mozzarella, ricotta, Parmesan; bake until golden."
Ingredients:
  • 1 eggplant, cut into 3/4 inch slices
  • 1.5 tablespoons salt
  • 8 tablespoons olive oil
  • 8 ounces ricotta cheese
  • 6 ounces shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese
  • 1 egg, beaten
  • 0.5 cup chopped fresh basil
  • 4 cups pasta sauce
Instructions:
  • Season both sides of the eggplant slices with salt and place in a colander set over a dish to collect excess liquid. Let sit for 30 minutes to sweat out moisture.
  • Preheat your oven to 350 degrees F (175 degrees C). Combine ricotta, mozzarella cheese, and 1/4 cup of Parmesan cheese in a medium bowl. Stir in the egg and basil until well combined.
  • After rinsing the salt off the eggplant, heat 4 tablespoons of olive oil in a large skillet over medium heat. Sear each slice of eggplant until golden brown on both sides, repeating with the rest of the slices and adding more oil as needed.
  • Spread 1 1/2 cups of spaghetti sauce in a 9x13 inch baking dish. Layer eggplant slices on top, followed by half of the cheese mixture. Repeat layering with remaining eggplant and cheese mixture. Pour the rest of the sauce over the layers and sprinkle with remaining Parmesan cheese.
  • Bake in a preheated oven for 30 to 45 minutes until the sauce is bubbly.

Similar Recipes