Baked Eggplant Parmesan Recipe With Ricotta Cheese

Sprinkle with about 1 tablespoon of the remaining parmesan cheese and 1 3 the mozzarella cheese.

Baked eggplant parmesan recipe with ricotta cheese. Ingredients 1 eggplant cut into 3 4 inch slices 1 tablespoons salt 8 tablespoons olive oil 8 ounces ricotta cheese 6 ounces shredded mozzarella cheese cup grated parmesan cheese 1 egg beaten cup chopped fresh basil 4 cups pasta sauce. In another bowl combine bread crumbs garlic powder and oregano. Layer about half of the eggplant slices on top of the sauce. Arrange eggplant slices in a single layer on two rimmed baking sheets.

To assemble the dish first get yourself set up with a large buttered baking dish. Have ready the eggplant the ricotta mixture the tomato sauce the shredded mozzarella cheese and the remaining. Baked eggplant parmesan recipes and meals pompeian extra virgin olive oil marinara sauce ricotta fresh mozzarella cheese and 1 more baked eggplant parmesan creative and healthy fun food ideas. Meanwhile in a medium bowl whisk together ricotta eggs cup parmesan oregano 1 teaspoons salt and.

You really have to be in the mood for the tomato y cheesy and crispy crusted eggplant bake. Roast until eggplant is tender and golden turning halfway through 25 to 30 minutes. Preheat oven to 450 degrees. Spread about half of the tomato sauce on the bottom of an 9 x 13 baking dish.

I ve made eggplant parmesan a handful of times and i ll be the first to admit making this dish is a labor of love. Bake eggplant on each side for about 20 minutes or until easily pierced with a fork. Season with salt and pepper. Brush lightly on both sides with oil.

Traditionally known as melanzane alla parmigiana the italian dish consists of fried eggplant slices that are layered with tomato sauce and cheese. Meanwhile for eggplant place flour and eggs in separate shallow bowls. Top with a layer of eggplant slices. Roast until eggplant is tender and golden turning halfway through 25 to 30 minutes.

Fresh parsley leaves salt ricotta cheese parmigiano reggiano cheese and 10 more baked eggplant parmesan stacks add a pinch freshly ground black pepper kosher salt fresh basil eggplants and 6 more. In a dutch oven over medium heat cook garlic in oil 1 minute. Spread all of the ricotta cheese on top of the eggplant slices and top with about 1 5 cups of mozzarella. Stir in tomatoes olives basil capers pepper flakes and pepper.