Eggplant Parmesan

Eggplant Parmesan
Eggplant Parmesan

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • EGGPLANT:

  • 1/2

    cup flour

  • 2

    eggs, beaten

  • 1 1/5

    cups bread crumbs

  • 1/2

    Tbsp garlic powder

  • 1/2

    tsp dried oregano

  • 2

    small eggplants, peeled and cut lengthwise into 1/2-inch slices

  • 1

    cup olive oil

  • CHEESE:

  • 1

    egg, beaten

  • 1

    carton (15 oz.) ricotta cheese

  • 1/2

    cup plus 2 TBL parmesan cheese

  • 1

    TBSP dried basil

  • 1/4

    tsp pepper

  • 4

    cups shredded part-skim mozzarella cheese

Directions

For eggplant, place flour and eggs in separate shallow bowls. In another bowl, combine the bread crumbs, garlic powder and oregano. Dip eggplant in the flour, eggs, then bread crumb mixture. In a large skillet, cook eggplant in batches in oil for 5 minutes on each side or until tender. Drain on paper towels. In a large bowl, combine the eggs, ricotta, 1/2 cup parmesan cheese, basil and pepper. In a greased 12-in. x 9-in. baking dish, layer 1 1/2 cups tomato sauce, four eggplant slices, 1 cup ricotta mixture and 1 cup mozzarella cheese. Repeat layers. Sprinkle with remaining mozzarella cheese. Bake, uncovered, at 400F for 20-25 minutes or until bubbly. Let stand for 10 minutes before cutting.

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