Quick Stove Top Eggplant (Aubergine) Parmesan

1. 1

   Salt both sides of the eggplant slices and set aside for 20 minutes.

2. 2

   Wash off the salt and pat dry.

3. 3

   Heat the olive oil and saute the slices till slightly soft and lightly browned.

4. 4

   Add more oil during cooking, if needed.

5. 5

   Top each slice with ricotta cheese.

6. 6

   Spoon about 3 tablespoons of sauce over the slices and top with the mozzarella cheese.

7. 7

   Add a little more sauce to the top and sprinkle with Parmesan cheese.

8. 8

   Cover the pan, turn down the heat to low and allow to cook for 10 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.