John Bongiovi Sr.’s Eggplant Parmesan

John Bongiovi Sr.’s Eggplant Parmesan
John Bongiovi Sr.’s Eggplant Parmesan

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 8

    large eggs, divided

  • 2

    (1-lb.) eggplants, peeled and sliced lengthwise 1/4-in. thick

  • 1

    (15-oz.) container Italian-style bread crumbs

  • 1

    cup each vegetable oil and olive oil, divided

  • 1

    lb. cremini mushrooms, sliced

  • 2

    cloves garlic, minced

  • 3

    tbsp. chopped fresh oregano, divided

  • Salt and black pepper

  • 1

    tbsp. chopped fresh thyme, divided

  • 2

    lbs. ricotta cheese

  • 1

    cup grated Parmesan cheese, divided

  • 1

    (10-oz.) box frozen chopped spinach, thawed and squeezed dry

  • 2

    (24-oz.) jars marinara sauce

  • 1

    (8-oz.) package shredded mozzarella

  • Fresh basil leaves

Directions

Preheat oven to 400°. Beat 5 eggs in a bowl. Dip sliced eggplant into eggs, then bread crumbs, to coat thoroughly. 2. In a large skillet on medium high, heat ½ cup vegetable oil and ½ cup olive oil. Add 3 to 4 eggplant slices and cook until browned, about 2 minutes per side. Transfer to a paper-towel-lined plate to absorb excess oil. Repeat until half the slices have been cooked, then discard oil and wipe pan with paper towels. Heat remaining 1 cup oil and cook remaining eggplant in batches. 3. In a skillet, sauté the sliced mushrooms in 1 tbsp. olive oil until soft, about 7 minutes. Add garlic, 1 tbsp. oregano, 1 tsp. salt, ½ tsp. pepper and ½ tbsp. thyme. Cook for another 2 minutes, then set aside to cool. 4. In a large bowl, thoroughly mix ricotta cheese, 3 eggs, ½ cup grated Parmesan, spinach, the mush- room mixture and remaining oregano and thyme. 5. Spread 1 cup marinara sauce in a 9×13-in. baking dish. Layer a third of the eggplant slices on top, overlapping the pieces slightly. Add half the ricotta mixture and then 1 cup marinara sauce on top. Repeat with another layer of eggplant, ricotta and sauce. 6. Top with final layer of eggplant and 2 cups marinara sauce. Sprinkle with shredded mozzarella and remaining ½ cup of Parmesan. 7. Cover with aluminum foil coated with cooking spray, and bake for 1 hour. Remove foil and continue baking for an additional 15 minutes, or until sauce is bubbling and cheese is melted.

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