-
-
My review
Eggplant Parmesan I
Karen
"This makes a delicious entree served with a salad and garlic bread."
Featured in Allrecipes Magazine — Subscribe!
Added to shopping list.
Go to shopping list.
Ingredients
1 h 40 m servings 369 calsOriginal recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Sprinkle both sides of the eggplant slices with salt. Place slices in a colander, and place a dish underneath the colander to capture liquid that will sweat out of the eggplant. Allow to sit for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix the ricotta, mozzarella cheese and 1/4 cup Parmesan cheese. Mix in egg and basil.
- Rinse the eggplant in cold water until all salt is removed. In a large skillet, heat 4 tablespoons olive oil over medium heat. Place one layer of eggplant in the pan, brown each side. Repeat with remaining eggplant slices, using additional oil if necessary.
- In a 9x13 inch baking dish, evenly spread 1 1/2 cups of spaghetti sauce. Arrange a single layer of eggplant slices on top of the sauce. Top the eggplant with 1/2 of the cheese mixture. Repeat layering process until all the eggplant and cheese mixture is used. Pour remaining sauce on top of layers, and sprinkle with remaining Parmesan cheese.
- Bake 30 to 45 minutes in the preheated oven, until sauce is bubbly.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 369 calories; 24.7 g fat; 23.5 g carbohydrates; 14.1 g protein; 53 mg cholesterol; 2075 mg sodium. Full nutrition
Share
Similar: RecipesVideosCategoriesArticles
Similar: {{title}} recipes videos categories articles
Reviews
Read all reviews 375513 Ratings
-
-
-
-
-
Most helpful positive review
9/24/2002
This recipe won out over the other Eggplant Parmesan recipes for me because of the addition of ricotta, which I love, and makes it like a delicious pasta-less lasagna. I made double the amount ...
Most helpful critical review
7/29/2002
I became very interested in this dish when I was searching for eggplant recipes. However, I quickly became frustrated when I began to fry the eggplant in olive oil. You see, eggplant mysteriousl...
Most helpful
Most positive
Least positive
Newest
9/24/2002
This recipe won out over the other Eggplant Parmesan recipes for me because of the addition of ricotta, which I love, and makes it like a delicious pasta-less lasagna. I made double the amount ...
8/18/2005
My family loved this recipe. Her's how I made it: peeled the eggplant, sliced it, and salted it with sea salt. Let it sit in the colander for 4-6 hours, to sweat it out good. Rinsed the eggp...
7/29/2002
I became very interested in this dish when I was searching for eggplant recipes. However, I quickly became frustrated when I began to fry the eggplant in olive oil. You see, eggplant mysteriousl...
8/9/2006
I cheated. I fried the eggplant after dipping it in milk and breadcrumbs. I coated the eggplant in a large plastic bag as one reviewer suggested, and that sure kept things from getting messy! Wh...
9/24/2005
This was wonderful and was a big hit. I made a few changes based on other reviewers suggestions. I sliced the eggplant about 1/4 inch thick and allowed it to sweat for about 2 hours. I also c...
4/29/2007
Excellent recipe – I breaded the eggplant slices and used cooking spray to brown them. Next time I’ll try without the breading. The only other change I made was to leave out the egg from the r...
12/18/2006
The best eggplant parmesan I've ever had. Next time I think I will double the ricotta mix. That will help use up the whole tub and will fill the cheese layers out more. Be sure to allow time for...
7/12/2000
Very good! I also rolled the eggplant pieces in italian breadcrumbs and then fried them. I made it for my family and they loved it. We ate almost the whole pan. It's a keeper!!