Baked Eggplant Parmesan
Ingredients
The eggplant
The sauce and cheese
-
3
cups
tomato sauce
-
3
tbsp
grated Romano
-
1½
cups
part skim ricotta cheese
-
4
oz
fresh mozzarella
-
1
whole
egg
The herbs and spices
-
½
cup
parsley
-
2
tsp
garlic powder
-
¼
cup
fresh chopped basil
-
to taste
salt
-
to taste
pepper
The cooking essentials
-
to spray
olive oil cooking spray
Instructions
- 1. Preheat the oven to 400°F.
- 2. Make the sauce if not pre-made, and while it simmers, slice the eggplants into ¼ inch thick rounds.
- 3. Lightly salt the eggplant slices and let them sit in a colander for about ½ hour to release moisture.
- 4. Pat the eggplant dry with paper towels.
- 5. Spray the eggplant slices with olive oil on both sides and place them on a baking sheet.
- 6. Bake for 20-25 minutes, turning halfway through until tender and golden.
- 7. In a bowl, combine ricotta, beaten egg, parsley, and some salt and pepper.
- 8. In a baking dish, layer a bit of sauce, followed by eggplant, ricotta mixture, Romano cheese, and more sauce. Repeat layers.
- 9. Top with remaining sauce, Romano cheese, and diced mozzarella.
- 10. Bake for about 30 minutes until cheese is melted and bubbly.
- 11. Let it sit for 10 minutes before serving.
Nutrition Facts (estimated)
Servings
6
Calories
95
Total fat
4g
Total carbohydrates
9g
Total protein
6g
Sodium
122mg
Cholesterol
15mg
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