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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.
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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.
http://www.vodkaandbiscuits.com
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
Eggplant
1
Eggplant, Large
Ricotta Cheese
1 cup
Ricotta Cheese
Egg
1
Parmigiano-Reggiano
1/4 cup
Parmigiano-Reggiano, grated
Fresh Parsley
1 Tbsp
Fresh Parsley, chopped
Tomato Sauce
2 3/4 cups
Tomato Sauce
Salt
to taste
Olive Oil
as needed
Fresh Basil
to taste
Fresh Basil
optional
Spaghetti
8 oz
Spaghetti
optional
Nutrition Per Serving
VIEW ALL
Calories
384
Fat
13.9 g
Protein
21.2 g
Carbs
42.1 g
Add to plan
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Eggplant Parmigiana
Save
author_avatar
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.
Tags
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American
Budget-Friendly
Comfort Food
Shellfish-Free
Vegetarian
One-Pot
Italian
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