Eggplant Parmesan Recipe

Name: Eggplant Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups Homemade Tomato-based Pasta Sauce; 2 whole Large Eggplants; 1 Tablespoon Olive Oil; 12 ounces, weight Ricotta Cheese; 1 whole Egg; 1/4 cups Fresh Parsley, Chopped; 1/4 cups Fresh Basil, Chopped; 1/4 cups Pecorino Romano; 2 cups Mozzarella Cheese; 2 Tablespoons Pecorino Romano

Servings: persons

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1.
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Prepare your homemade sauce, do not even think of using a jar of store bought!
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2.Slice the eggplant into 1/4 inch thick slices and lightly salt the slices and put them in a colander to release excess moisture.
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Keep them in the colander for about 1/2 hour.
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Then, remove the eggplant from the colander and lay slices on paper towels to soak up any extra moisture.
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3.Preheat oven to 450 degrees F. Brush eggplant lightly with olive oil on both sides and place on cookie sheets.
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4.Bake for 20-25 minutes, turning half way through until eggplant is golden brown.
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5.
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In a medium bowl combine ricotta, egg, parsley, basil and 1/4 cup of grated Pecorino Romano cheese.
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6.
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In a 9x13 baking dish, lay a little sauce on the bottom of the dish and put a layer of eggplant to cover the bottom of the dish.
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Top with 1/3 of the ricotta cheese mixture, some mozzarella cheese and sauce.
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Add another layer of eggplant and repeat the ricotta cheese, mozzarella cheese and sauce until everything is used up.
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Top with sauce and the mozzarella cheese and the remaining grated Pecorino cheese.
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7.
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Cover the dish with foil and bake until cheese is melted and everything is bubbling, about 30 minutes at 400 degrees .
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Then remove foil and bake an additional 8-10 minutes.
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Let sit about 10 minutes then its time to feast!

429

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 cups Homemade Tomato-based Pasta Sauce, 2 whole Large Eggplants, 1 Tablespoon Olive Oil, 12 ounces, weight Ricotta Cheese, and more.

Yes, 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.

That's it — enjoy your meal!

Eggplant Parmesan

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions