This is by far one of my favorite recipes to date! What I love most about eggplant parmesan is that it’s so easy, and that makes a lot of servings all in one dish. My version is lightened up and doesn’t include any breadcrumbs or frying. Keep in mind that this recipe is very adaptable. Feel free to add more cheese, sauce or anything else to your liking!
baked eggplant parmesan
Servings 8 people
Ingredients
- 1 large eggplant
- 1 15 oz container ricotta cheese
- 2 cups marinara sauce
- 3 cups part-skim shredded mozzarella cheese
- 1 large egg
- 2 cups fresh parsley finely chopped
- 1 tbsp parmesan cheese
- 1 tbsp olive oil
- salt and pepper to taste
Instructions
- start by preheating your oven to 350*F degrees. slice eggplant into one-inch thick rounds. spread onto a baking sheet and use a brush to slightly cover each piece with olive oil. place in the oven for 20 minutes, turning halfway through.
- while the eggplant is in the oven, place ricotta, one egg, parsley, salt and pepper in a bowl. mix together or until ingredients are combined.
- spread a thin layer of sauce onto the bottom of a 7x11" baking dish. place eggplant rounds on top, followed by ricotta mixture, and then a sprinkle of mozzarella cheese. continue this layering process one more time, until dish is filled to the top. cover the dish with aluminum foil and place into the oven for 30 minutes. after the 30 minutes ifs up, bake uncovered for 10 more minutes, until cheese golden brown and bubbly
- let the eggplant parmesan sit for 10 minutes before serving. add a sprinkle of parmesan cheese and some fresh basil for garnish. serve immediately.