Eggplant parmeson recipe How to prepare
Eggplant parmeson recipe INGREDIENTS
• 1 eggplant, cut into 3/4 inch slices
• 1 1/2 tablespoons salt
• 8 tablespoons olive oil
• 8 ounces ricotta cheese
• 6 ounces shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg, beaten
• 1/2 cup chopped fresh basil
• 4 cups pasta sauce
1. Sprinkle both sides of the eggplant slices with salt. Place slices
in a colander, and place a dish underneath the colander to capture
liquid that will sweat out of the eggplant. Allow to sit for 30 minutes.
2. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl,
mix the ricotta, mozzarella cheese and 1/4 cup Parmesan cheese. Mix
in egg and basil.
3. Rinse the eggplant in cold water until all salt is removed. In
a large skillet, heat 4 tablespoons olive oil over medium heat. Place
one layer of eggplant in the pan, brown each side. Repeat with remaining
eggplant slices, using additional oil if necessary.
4. In a 9x13 inch baking dish, evenly spread 1 1/2 cups of spaghetti
sauce. Arrange a single layer of eggplant slices on top of the sauce.
Top the eggplant with 1/2 of the cheese mixture. Repeat layering process
until all the eggplant and cheese mixture is used. Pour remaining
sauce on top of layers, and sprinkle with remaining Parmesan cheese.
5. Bake 30 to 45 minutes in the preheated oven, until sauce is bubbly.
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