Eggplant, tomato, and cheeses are layered, baked, then served over pasta. An easy and delicious Italian meal.

MBC

Recipe Summary

Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • In a plastic bag, combine the flour, bread crumbs and Italian seasoning. Shake to mix. In a shallow bowl, whisk together the eggs and water. Heat the oil in a large skillet over medium-high heat. There should be enough oil to thinly coat the bottom of the skillet. Dip the eggplant slices in egg, then place in the bag and shake to coat. Fry the slices in the skillet until golden brown on each side. Remove, and drain on paper towels.

  • Spread a thin layer of spaghetti sauce in the bottom of a 9 inch square baking dish. Cover with the eggplant slices, then top with more sauce. Mix together the ricotta cheese and Parmesan cheese; spread over the eggplant. Spread sauce over the cheese, and top with tomato slices. Cover with more sauce, and spread remaining cheese over the top.

  • Bake for 30 minutes in the preheated oven, or until cheese is melted and sauce is bubbling.

  • Meanwhile, bring a large pot of lightly salted water to a boil. Add the pasta, and cook for about 3 minutes, or until tender. Drain. Serve the eggplant tomato bake over pasta.

Nutrition Facts

619 calories; protein 29.9g 60% DV; carbohydrates 77.6g 25% DV; fat 21.6g 33% DV; cholesterol 130.2mg 43% DV; sodium 1031.9mg 41% DV. Full Nutrition

Reviews (99)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/10/2008
With the changes I made came out as a... WOW dish! Very Mediterranean and flavorful. I used feta cheese and Swiss cheese that I already had and before I fried the eggplants I used the oil to saute fresh mushrooms with chopped onions. I baked the mushroom-onion mix with the eggplants adding a thin slice of swiss cheese and crumbles of feta cheese on each eggplant slice. I used olive oil for frying. yum!!! Great recipe!! Read More
(57)

Most helpful critical review

Rating: 2 stars
07/13/2006
I thought this was decent but my husband didn't care for it. It had too much sauce and didn't set up like a lasagna. But if you like eggplant you should enjoy it. Read More
(7)
137 Ratings
  • 5 star values: 85
  • 4 star values: 37
  • 3 star values: 9
  • 2 star values: 5
  • 1 star values: 1
Rating: 5 stars
07/10/2008
With the changes I made came out as a... WOW dish! Very Mediterranean and flavorful. I used feta cheese and Swiss cheese that I already had and before I fried the eggplants I used the oil to saute fresh mushrooms with chopped onions. I baked the mushroom-onion mix with the eggplants adding a thin slice of swiss cheese and crumbles of feta cheese on each eggplant slice. I used olive oil for frying. yum!!! Great recipe!! Read More
(57)
Rating: 5 stars
03/14/2006
LOVE THIS!!! Am eating it as I write and I have to say it's one of the best recipes I've found on this site. I was concerned about no garlic in the recipe so I used a roasted garlic and tomato sauce and it turned out perfect!! Will make and share this one. Thanks!! Read More
(38)
Rating: 5 stars
08/02/2007
I love Eggplant Parm but this is my new version from now on! This is just awsome! We have lots of tomatos in our garden and the flavor of the fresh tomatos is just so good! The ricotta cheese makes this special too. I doubled the recipe and baked it in a 9x11 pan so we would have leftovers. The only other change I made was to use milk instead of water in the egg wash and omitted the flour in the coating using only Italian bread crumbs. I will be making this again and again!Thanks! Read More
(36)
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Rating: 4 stars
07/06/2007
LOVE this recipe! My husband doesn't care for eggplant particularly and he loved it too. I would recommend doubling the amount of spaghetti sauce the recipe calls for. An average jar of spaghetti sauce is about 28 oz. I used a jar that size and it was barely enough in my opinion. Other than that the recipe is perfect. Highly recommended. I will surely make this again and again. Read More
(16)
Rating: 4 stars
11/30/2006
This was pretty good. My hubby and I both chowed down and it reheated alright but I think it needs more than just eggplant in the veggie department. Maybe some mushrooms or zucchini would liven it up a bit but a very good start:) Read More
(11)
Rating: 5 stars
09/22/2006
I loved this recipe! I tweeked it a little bit... instead of adding parmesan I used mozzarella cheese and it was delicious. I will diffently make this again. Read More
(9)
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Rating: 5 stars
07/13/2006
FAB-U-LOUS!!! I added some mozzarella cheese to the top of the casserole and it was amazing. Great recipe. Read More
(9)
Rating: 5 stars
07/19/2005
Tasty dish for vegetarians! Read More
(8)
Rating: 2 stars
07/13/2006
I thought this was decent but my husband didn't care for it. It had too much sauce and didn't set up like a lasagna. But if you like eggplant you should enjoy it. Read More
(7)