Go Back Email Link
Print Recipe

baked eggplant Parmesan

Course: main dish
Cuisine: Italian
Author: Michelle Keith/ The Village Cook

Ingredients

  • 1 large eggplant peeled and sliced into 1/3" thick slices
  • 2 eggs
  • 1 cup Italian bread crumbs
  • olive oil
  • 1 cup Ricotta cheese
  • 2 tbs Parmesan cheese
  • 2 tsp Italian seasoning
  • 1/2 cup Mozzarella cheese
  • 1 cup pasta sauce of your choice

Instructions

  • Place the sliced eggplant on paper towels and sprinkle with salt.
  • Set aside for ten minutes to dreaw out the bitterness
  • Dip each slice into 1 beaten egg, and then dredge in bread crumbs.
  • Place slices on a cookie sheet that has been drizzled with olive oil
  • Drizzle olive oil on top of slices, and bake in a preheated oven (350) for 15 minutes, turning once halfway through.
  • Arrange slices on the bottom of a casserole or pie pan, that has 1/2 cup of pasta sauce on the bottom.
  • Top each slice with a mixture of ricotta, egg, Italian seasoning and Parmesan cheese.
  • Top with mozzarella and bake for 25 minutes.