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Eggplant Parmesan
Eggplants hold not only a lot of nutrients, but also a lot of flavor! This may be hard to believe, but their juicy flesh has a unique taste that combines well with rich flavors.
- Prep Time: 1 hour 10 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 2 hours 25 minutes
- Yield: Serves 10 1x
- Category: Entrées
Ingredients
Scale
- Eggplant
- 2 (1-pound) eggplants, cut into 1/2-inch-thick slices
- Kosher salt
- 2 large eggs, beaten
- 2 cups panko bread crumbs
- 1/4 cup grated Parmesan cheese
- Filling
- 1 (15-ounce) container part-skim ricotta cheese
- 1/2 cup torn basil leaves
- 1/4 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 1 1/2 teaspoons minced garlic
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon kosher salt
- For Layering
- 1 (24-ounce) jar pasta sauce
- 1/4 teaspoon kosher salt
- 8 ounces fresh mozzarella cheese, sliced
- 3/4 cup shredded provolone cheese
Instructions
- For the eggplant: Place the eggplant slices on a paper towel-lined baking sheet. Liberally sprinkle the slices with kosher salt and let sit for 45 minutes. The eggplant will release its bitter liquid. Rinse the salt off of the eggplant slices and pat dry thoroughly.
- Preheat the oven to 375 degrees F.
- Combine the eggs and 1 tablespoon water in a shallow dish. Combine the panko and Parmesan in another shallow dish.
- Dip the eggplant slices in the egg mixture, then the panko mixture. Place 1 inch apart on a baking sheet. Spray each slice lightly with cooking spray. Bake for 15 minutes, flip the eggplant over and bake for an additional 15 minutes, until golden.
- To make the filling: While the eggplant is baking, combine the first 7 ingredients in a medium
- Lightly coat a 9 x 13-inch baking dish with cooking Spoon 1/2 cup pasta sauce in the bottom of the baking dish. Layer half of the eggplant over the sauce and sprinkle with 1/8 teaspoon kosher salt. Top with ¾ cup sauce. Spread half of the ricotta mixture over the sauce and top with one-third of the mozzarella and one-quarter of the provolone. Arrange the remaining eggplant over the cheese, sprinkle with the remaining salt, and top with 3/4 cup sauce. Spread the remaining ricotta over the sauce and top with half of the remaining mozzarella and one-third of the remaining provolone. Spread 1 cup sauce over the top.
- Cover with foil and bake for 35 minutes. Remove the foil and top with the remaining mozzarella and provolone. Bake for 10 minutes until the cheeses are melted. Serve.
Notes
- VARIATIONS: Experiment with different cheeses in the filling, such as fontina, Italian blend, or cream cheese.
