Rating: 3.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

An easy, quick, and cheap vegetarian dish. Just enough pasta sauce to make a delicious eggplant Parmesan. No soggy eggplant here! Both the veggie and meat lovers in your life will love this recipe.

Recipe Summary

prep:
20 mins
cook:
38 mins
total:
58 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Beat 2 eggs in a bowl. Pour bread crumbs onto a plate. Dip sliced eggplant into beaten eggs; coat with bread crumbs.

  • Heat oil in a skillet over low heat. Increase heat to medium; place eggplant in skillet. Cook until browned, about 4 minutes per side.

  • Combine remaining egg, ricotta cheese, spinach, garlic powder, and Italian seasoning in a large bowl.

  • Place eggplant slices in a single layer in a 9x13-inch casserole dish. Spoon 2 tablespoons of the ricotta mixture onto each eggplant slice; top each slice with 2 tablespoons pasta sauce. Sprinkle shredded mozzarella over each eggplant slice; cover with aluminum foil.

  • Bake in the preheated oven until cheese is melted and bubbly, about 30 minutes.

Nutrition Facts

315 calories; protein 19.5g; carbohydrates 26.5g; fat 15g; cholesterol 82.4mg; sodium 743.9mg. Full Nutrition
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