Menu Enter a recipe name, ingredient, keyword...

John Bongiovi Sr.’s Eggplant Parmesan

By

Google Ads
Rate this recipe 0/5 (0 Votes)

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

Details

Preparation

Step 1

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.

You'll also love

Review this recipe

Chicken Parmesan w/eggplant Spicy Punjabi Eggplant with Potatoes