Eggplant Parmesan I

Eggplant Parmesan I

331

"This makes a delicious entree served with a salad and garlic bread."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 40 m servings 369 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 369 kcal
  • 18%
  • Fat:
  • 24.7 g
  • 38%
  • Carbs:
  • 23.5g
  • 8%
  • Protein:
  • 14.1 g
  • 28%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 2075 mg
  • 83%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Sprinkle both sides of the eggplant slices with salt. Place slices in a colander, and place a dish underneath the colander to capture liquid that will sweat out of the eggplant. Allow to sit for 30 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix the ricotta, mozzarella cheese and 1/4 cup Parmesan cheese. Mix in egg and basil.
  3. Rinse the eggplant in cold water until all salt is removed. In a large skillet, heat 4 tablespoons olive oil over medium heat. Place one layer of eggplant in the pan, brown each side. Repeat with remaining eggplant slices, using additional oil if necessary.
  4. In a 9x13 inch baking dish, evenly spread 1 1/2 cups of spaghetti sauce. Arrange a single layer of eggplant slices on top of the sauce. Top the eggplant with 1/2 of the cheese mixture. Repeat layering process until all the eggplant and cheese mixture is used. Pour remaining sauce on top of layers, and sprinkle with remaining Parmesan cheese.
  5. Bake 30 to 45 minutes in the preheated oven, until sauce is bubbly.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

331
  1. 455 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

This recipe won out over the other Eggplant Parmesan recipes for me because of the addition of ricotta, which I love, and makes it like a delicious pasta-less lasagna. I made double the amount ...

Most helpful critical review

I became very interested in this dish when I was searching for eggplant recipes. However, I quickly became frustrated when I began to fry the eggplant in olive oil. You see, eggplant mysteriousl...

This recipe won out over the other Eggplant Parmesan recipes for me because of the addition of ricotta, which I love, and makes it like a delicious pasta-less lasagna. I made double the amount ...

My family loved this recipe. Her's how I made it: peeled the eggplant, sliced it, and salted it with sea salt. Let it sit in the colander for 4-6 hours, to sweat it out good. Rinsed the eggp...

I became very interested in this dish when I was searching for eggplant recipes. However, I quickly became frustrated when I began to fry the eggplant in olive oil. You see, eggplant mysteriousl...

This was wonderful and was a big hit. I made a few changes based on other reviewers suggestions. I sliced the eggplant about 1/4 inch thick and allowed it to sweat for about 2 hours. I also c...

I cheated. I fried the eggplant after dipping it in milk and breadcrumbs. I coated the eggplant in a large plastic bag as one reviewer suggested, and that sure kept things from getting messy! Wh...

Excellent recipe – I breaded the eggplant slices and used cooking spray to brown them. Next time I’ll try without the breading. The only other change I made was to leave out the egg from the r...

The best eggplant parmesan I've ever had. Next time I think I will double the ricotta mix. That will help use up the whole tub and will fill the cheese layers out more. Be sure to allow time for...

Very good! I also rolled the eggplant pieces in italian breadcrumbs and then fried them. I made it for my family and they loved it. We ate almost the whole pan. It's a keeper!!

This was great!! When I used one eggplant I only ended up with a bottom layer and a top layer so I put all of the cheese mix in the middle and I added a little mozzerella on the top. When in ...