Spicy Eggplant Parmesan Recipe - Allrecipes.com
Spicy Eggplant Parmesan Recipe
  • READY IN 45 mins

Spicy Eggplant Parmesan

Recipe by  

"I've changed the recipe to make it spicier plus added ricotta cheese to make it more hearty. If spicy is not your thing, you can get diced tomatoes with green chilies in a mild version."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings

Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Grease a baking sheet.
  2. Combine olive oil and garlic in a bowl; brush over both sides of the eggplant slices. Arrange on the prepared baking sheet.
  3. Bake in preheated oven until golden brown, about 5 minutes. Transfer to cool on a wire rack.
  4. Reduce oven heat to 350 degrees F (175 degrees C). Grease a 1-quart baking dish.
  5. Arrange half the eggplant slices in the prepared baking dish. Sprinkle with 1 1/2 teaspoons basil and 1 tablespoon Parmesan cheese. Spread ricotta cheese over eggplant. Pour tomatoes over ricotta cheese and sprinkle with remaining 1 1/2 teaspoons basil. Season with Worcestershire sauce. Top with remaining sliced eggplant and spread with mozzarella cheese and 1 tablespoon Parmesan cheese. Cover baking dish with aluminum foil.
  6. Bake in preheated oven for 20 minutes and remove foil. Continue baking until cheese is melted, about 5 minutes more.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 30 mins
  • READY IN 45 mins
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Reviews More Reviews

Aug 15, 2012

I'm giving this four stars, but in fairness, I made so many changes I don't feel qualified to rate it as written. **Please Note** the serving size is only TWO!! I didn't notice this until I was putting it together, and realized I needed more food,requiring me to make so many changes. Also, I wasn't sure what a 1Qt baking dish was, so I improvised and not sure if that affected the outcome. Overall, the taste is good; lasagne-ish. I will try to make this again with the right proportions by adjusting the servings before getting started.

 
Apr 04, 2014

This was a pretty simple and light recipe to throw together.The only important adjustment I made was to season this mixture with salt and pepper.This makes a wonderful and healthy vegetable side dish to your meal.

 
Aug 18, 2013

This was delicious! I am doing Weight Watchers so I made it a little more "point friendly" by skipping all that oil. I used low fat cottage cheese instead of ricotta and low fat mozzarella. I only had dried basil and garlic and I didn't have the worcestshire sauce. It was soo good! I got 3 good sized servings at 2 points each. This one is a keeper!

 
Sep 05, 2012

Very tasty. I did use cottage cheese instead of the ricotta.

 

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Nutrition

  • Calories
  • 362 kcal
  • 18%
  • Carbohydrates
  • 19.5 g
  • 6%
  • Cholesterol
  • 42 mg
  • 14%
  • Fat
  • 24.7 g
  • 38%
  • Fiber
  • 7.2 g
  • 29%
  • Protein
  • 18.6 g
  • 37%
  • Sodium
  • 895 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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