Not Too Saucy Eggplant Parmesan Recipe

Name: Not Too Saucy Eggplant Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 large eggplant, peeled and cut into 1-inch slices; 3 eggs, divided; 2 cups Italian bread crumbs; 1 (16 ounce) container ricotta cheese; 3/4 cup fresh spinach; 1 1/2 tablespoons garlic powder, or to taste; 1 tablespoon Italian seasoning, or to taste; 1 (24 ounce) jar garlic and onion pasta sauce, or to taste; 1 (16 ounce) package shredded mozzarella cheese

Servings: persons

3 tablespoons olive oil
1 large eggplant, peeled and cut into 1-inch slices
3 eggs, divided
2 cups Italian bread crumbs
1 (16 ounce) container ricotta cheese
3/4 cup fresh spinach
1 1/2 tablespoons garlic powder, or to taste
1 tablespoon Italian seasoning, or to taste
1 (24 ounce) jar garlic and onion pasta sauce, or to taste
1 (16 ounce) package shredded mozzarella cheese

1
Preheat oven to 350 degrees F (175 degrees C).
2
Beat 2 eggs in a bowl. Pour bread crumbs onto a plate. Dip sliced eggplant into beaten eggs; coat with bread crumbs.
3
Heat oil in a skillet over low heat. Increase heat to medium; place eggplant in skillet. Cook until browned, about 4 minutes per side.
4
Combine remaining egg, ricotta cheese, spinach, garlic powder, and Italian seasoning in a large bowl.
5
Place eggplant slices in a single layer in a 9x13-inch casserole dish. Spoon 2 tablespoons of the ricotta mixture onto each eggplant slice; top each slice with 2 tablespoons pasta sauce. Sprinkle shredded mozzarella over each eggplant slice; cover with aluminum foil.
6
Bake in the preheated oven until cheese is melted and bubbly, about 30 minutes.

373

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 10 ingredients. The key ingredients include: 3 tablespoons olive oil, 1 large eggplant, peeled and cut into 1-inch slices, 3 eggs, divided, 2 cups Italian bread crumbs, and more.

Yes, Not Too Saucy 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.

Not Too Saucy Eggplant Parmesan

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