This makes a delicious entree served with a salad and garlic bread.

Karen
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

369 calories; 24.7 g total fat; 53 mg cholesterol; 2075 mg sodium. 23.5 g carbohydrates; 14.1 g protein; Full Nutrition

Reviews (396)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/07/2004
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 and had too much sauce (Best Marinara Sauce Yet here at AllRecipes) which made it a little sloppy when serving but nonetheless yummy. Everyone was happy that there was plenty of sauce to mop up with crusty bread! And hubby has asked that I make it again at the earliest available opportunity. Degorging (ie salting) is done only to take away bitterness (not make eggplant tender as some reviewers believe) and it is not necessary when you have wonderful tight-skinned fresh young eggplants. Degorging actually might contribute to the greasiness of the dish. (Drawing moisture from eggplants with salt makes the temperature of the oil drop too much when adding them to the pan hence they absorb more oil.) I didn't degorge my eggplants and used a non-stick pan with a smear of extra-virgin olive oil. Very little fat and no bitterness. Read More
(1030)

Most helpful critical review

Rating: 2 stars
05/18/2003
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 mysteriously soaks up olive oil requiring me to add more and more and more and...you get the picture. The recipe should have called for a batter of some type to prevent the oil soaked soggy patties I ended up with. Read More
(412)
542 Ratings
  • 5 star values: 318
  • 4 star values: 147
  • 3 star values: 47
  • 2 star values: 21
  • 1 star values: 9
Rating: 5 stars
02/07/2004
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 and had too much sauce (Best Marinara Sauce Yet here at AllRecipes) which made it a little sloppy when serving but nonetheless yummy. Everyone was happy that there was plenty of sauce to mop up with crusty bread! And hubby has asked that I make it again at the earliest available opportunity. Degorging (ie salting) is done only to take away bitterness (not make eggplant tender as some reviewers believe) and it is not necessary when you have wonderful tight-skinned fresh young eggplants. Degorging actually might contribute to the greasiness of the dish. (Drawing moisture from eggplants with salt makes the temperature of the oil drop too much when adding them to the pan hence they absorb more oil.) I didn't degorge my eggplants and used a non-stick pan with a smear of extra-virgin olive oil. Very little fat and no bitterness. Read More
(1030)
Rating: 5 stars
02/07/2004
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 and had too much sauce (Best Marinara Sauce Yet here at AllRecipes) which made it a little sloppy when serving but nonetheless yummy. Everyone was happy that there was plenty of sauce to mop up with crusty bread! And hubby has asked that I make it again at the earliest available opportunity. Degorging (ie salting) is done only to take away bitterness (not make eggplant tender as some reviewers believe) and it is not necessary when you have wonderful tight-skinned fresh young eggplants. Degorging actually might contribute to the greasiness of the dish. (Drawing moisture from eggplants with salt makes the temperature of the oil drop too much when adding them to the pan hence they absorb more oil.) I didn't degorge my eggplants and used a non-stick pan with a smear of extra-virgin olive oil. Very little fat and no bitterness. Read More
(1030)
Rating: 5 stars
08/18/2005
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 eggplant in water and dried on paper towels. Dipped slices in egg then italian bread crumbs then browned in skillet for about 2 minutes each side. I used Classico Tomato Basil sauce therefore I didn't add as much basil like the recipe calls for. For cheese I used a sm. tub of ricotta (15 oz) and a 8 oz bag mozzerella and a sm. bag parmesean. My husband loved all of the cheese and told me this one is a keeper. Read More
(605)
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Rating: 2 stars
05/18/2003
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 mysteriously soaks up olive oil requiring me to add more and more and more and...you get the picture. The recipe should have called for a batter of some type to prevent the oil soaked soggy patties I ended up with. Read More
(412)
Rating: 5 stars
08/09/2006
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! What makes this a five-star for me was the addition of the ricotta cheese mixture. I spread all of that in a middle layer: Sauce eggplant mozzarella parmesan repeat then the ricotta mixture sauce eggplant mozzarella parmesan repeat. Excellent! Thanks for having my guests declare that my eggplant parmesan was the best they had ever tasted (and I thought I had already conquered this dish)! Read More
(171)
Rating: 5 stars
09/24/2005
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 cut way down on the oil for frying the eggplant - just a smidge in a non-stick pan. I used my own homemade sauce. Although not difficult per se there are quite a few steps to this recipe and I wanted it to be worth the time so I made several smallish tins of it and froze them. They defrost great and are a wonderful and quick work-night treat! Thanks for sending this in - it will certainly become one of my regular dishes! Read More
(165)
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Rating: 5 stars
04/29/2007
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 ricotta mixture since one person was allergic to eggs. When assembling instead of trying to smooth out the ricotta mixture I just put a dollop on each eggplant round then put another eggplant round right on top of that then added another ricotta dollop. Instead of having an even casserole I had 12 individual eggplant mounds that were easy and attractive to plate. Read More
(153)
Rating: 5 stars
12/19/2006
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 this to cool, as it will be soupy and hard to serve if you try to cut it directly after pulling it out of the oven. Read More
(88)
Rating: 5 stars
08/29/2002
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!! Read More
(70)
Rating: 5 stars
07/30/2006
This was great!! When I used one eggplant I only ended up with a bottom layer and a top layer so I put all of the cheese mix in the middle and I added a little mozzerella on the top. When in the oven I stopped baking after about a half hour and then broiled it for about 2 minutes (or until the mozz is brown) and it was GREAT!! Boyfriend said "This is the best meal you've made...and I'm not just saying that to be nice." Read More
(61)