Eggplant Parmesan I
Serves: 3
Branson Greenfelder
1 January 1970
Based on User reviews:
45
Spice
57
Sweetness
46
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1.5 tbsps
Salt8 tbsps
Olive Oil230 g
Ricotta Cheese1 cup
Grated Parmesan Cheese1 cup
Basil (chopped fresh)4 cups
Pasta SauceDirections:
1
Sprinkle both sides of the eggplant slices with salt
2
Place slices in a colander, and place a dish underneath the colander to capture liquid that will sweat out of the eggplant
3
Allow to sit for 30 minutes
4
Preheat oven to 350 degrees F (175 degrees C)
5
In a medium bowl, mix the ricotta, mozzarella cheese and 1/4 cup Parmesan cheese
6
Mix in egg and basil
7
Rinse the eggplant in cold water until all salt is removed
8
In a large skillet, heat 4 tablespoons olive oil over medium heat
9
Place one layer of eggplant in the pan, brown each side
10
Repeat with remaining eggplant slices, using additional oil if necessary
11
In a 9x13 inch baking dish, evenly spread 1 1/2 cups of spaghetti sauce
12
Arrange a single layer of eggplant slices on top of the sauce
13
Top the eggplant with 1/2 of the cheese mixture
14
Repeat layering process until all the eggplant and cheese mixture is used
15
Pour remaining sauce on top of layers, and sprinkle with remaining Parmesan cheese
16
Bake 30 to 45 minutes in the preheated oven, until sauce is bubbly