Eggplant Parmigiana

Recipe

12 INGREDIENTS • 9 STEPS • 1HR 30MINS

Eggplant Parmigiana

5

4 ratings

Sauteed eggplant layered with tomato sauce, ricotta, and cheese. Much lighter and fresher than the original version.

Eggplant Parmigiana

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Vodka & Biscuits

I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.

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Sauteed eggplant layered with tomato sauce, ricotta, and cheese. Much lighter and fresher than the original version.

1HR 30MINS

Total Time

$1.75

Cost Per Serving

Ingredients

Servings

6

US / Metric

1

1 cup

Ricotta Cheese

1

1/4 cup

Parmigiano-Reggiano, grated

1 Tbsp

Fresh Parsley, chopped

2 3/4 cups

Tomato Sauce

2 2/3 cups

Shredded Mozzarella Cheese

to taste

to taste

Ground Black Pepper

as needed

to taste

optional

8 oz

Spaghetti

optional

Nutrition Per Serving

VIEW ALL

Calories

384

Fat

13.9 g

Protein

21.2 g

Carbs

42.1 g

Eggplant Parmigiana

Save

Vodka & Biscuits

I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.

http://www.vodkaandbiscuits.com

Cooking InstructionsHide images

step 1

Slice the Eggplant (1) into 1/2" slices. Layer the slices in a colander, salting heavily as you go. Set side for 30 minutes, preferably over a towel or sink.

step 1 Slice the Eggplant (1) into 1/2" slices. Layer the slices in a colander, salting heavily as you go. Set side for 30 minutes, preferably over a towel or sink.

step 2

Preheat oven to 400 degrees F (200 degrees C).

step 3

In the meantime, combine the Ricotta Cheese (1 cup), Parmigiano-Reggiano (1/4 cup), and Fresh Parsley (1 Tbsp). Season with Salt (to taste) and Ground Black Pepper (to taste). When desired taste achieved, mix in Egg (1) and set aside until needed.

step 4

Rinse the eggplant slices well and pat dry. Sprinkle the slices lightly with Salt (to taste) and Ground Black Pepper (to taste).

step 5

Heat Olive Oil (as needed) in a large sauté pan over medium-high heat. Add the eggplant slices in a single layer and cook for 2 minutes on each side. Continue until all slices are par-cooked.

step 5 Heat Olive Oil (as needed) in a large sauté pan over medium-high heat. Add the eggplant slices in a single layer and cook for 2 minutes on each side. Continue until all slices are par-cooked.

step 6

Spread 1/2 cup of the Tomato Sauce (2 3/4 cups) to the bottom of a 9x12 oval dish or 12" round dish. Arrange a layer of eggplant slices on top of the sauce, then top each slice with a heaping spoonful of ricotta cheese.

step 6 Spread 1/2 cup of the Tomato Sauce (2 3/4 cups) to the bottom of a 9x12 oval dish or 12" round dish. Arrange a layer of eggplant slices on top of the sauce, then top each slice with a heaping spoonful of ricotta cheese.

step 7

Sprinkle one-third of the first layer with Shredded Mozzarella Cheese (2 2/3 cups). Repeat, making sure your final layer is covered with the tomato sauce then sprinkled with the remaining shredded mozzarella cheese.

step 8

Set dish on the center rack of the oven and bake until well browned and bubbly, about 35 minutes. Garnish with Fresh Basil (to taste).

step 8 Set dish on the center rack of the oven and bake until well browned and bubbly, about 35 minutes. Garnish with Fresh Basil (to taste).

step 9

Serve and enjoy!Let stand for 10 minutes before serving and serve with bread or Spaghetti (8 oz), and a side of grated Parmesan.

step 9 Serve and enjoy!Let stand for 10 minutes before serving and serve with bread or Spaghetti (8 oz), and a side of grated Parmesan.

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Budget-Friendly

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