Easy Eggplant Parmesan – a delicious recipe with eggplants, olive oil, salt, ricotta cheese, mozzarella cheese, parmesan cheese. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Divide eggplants into 1 - 1 1/2 inch slices and salt lightly.
2
Fry in olive oil on high just until browning on both sides.
3
Meanwhile, combine ricotta, two-thirds of the mozzarella, half of the parmesan, egg, basil, and a pinch of salt in a bowl and set aside.
4
Layer a 9 X 13 baking pan as follows: (1) thin layer of sauce ; (2) layer of fried eggplant ; (3) 2 cloves of the garlic ; (4) half of the ricotta mixture ; (5) layer of sauce ; (6) remainder of eggplant ; (7) remainder of garlic ; (8) remainder of ricotta mixture ; (9) remainder of sauce ; (10) remainder of shredded mozzarella and shredded parmesan.
5
Bake at 370 degrees Fahrenheit for 30-40 minutes until golden and bubbly.
6
Turn off the oven and leave for another 20-30 minutes before cutting.
947
kcal
Calories
58
g
Fat
47
g
Carbs
63
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2 large eggplants, 2 tablespoons olive oil, 2 pinches salt, 30 ounces part-skim ricotta cheese, and more.
Yes, Easy Eggplant Parmesan falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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