LIGHTER EGGPLANT PARMESAN
Number Of Ingredients 9
Steps:
- slice the eggplant into 1/4 inch thick slices. Lightly salt the slices and put in a colander to release excess moisture for about 1/2 hour. Lay on paper towels to soak up any extra moisture. Preheat oven to 450°. Brush eggplant lightly with olive oil on both sides and place on cookie sheets. Bake for 20-25 minutes, turning half way through until eggplant is golden brown. In a medium bowl combine ricotta, egg, parsley and 1/4 cup of grated cheese. In a 9x12 baking dish, put a little sauce on the bottom of the dish and put a layer of eggplant to cover the bottom of the dish. Top with 1/3 of the ricotta cheese mixture, mozzarella cheese and sauce. Add another layer of eggplant and repeat the ricotta cheese, mozzarella cheese and sauce until everything is used up. Top with sauce and the mozzarella cheese and the remaining grated cheese. Cover with foil and bake until cheese is melted and everything is bubbling, about 30 minutes at 400°. Remove foil and bake an additional 8-10 minutes. Take it out of the oven and let it sit about 10 minutes before cutting. Enjoy!
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mela Flores
[email protected]I'm so glad I found this recipe. It's a great way to use up leftover eggplant.
Malik Sherry
[email protected]This dish is perfect for a special occasion. It's elegant and delicious.
Abdul Allah
[email protected]I love that this recipe uses fresh ingredients. It makes the dish taste so much better.
Angelos Tsionas
[email protected]This is the best eggplant parmesan recipe I've ever tried. It's so easy to make and it always turns out perfectly.
Asad Zai
[email protected]I'm not sure why, but my eggplant parmesan always turns out dry. I've tried different recipes and different techniques, but I can't seem to get it right.
Faridon Jamshidi
[email protected]This recipe is a bit too time-consuming for a weeknight meal. I think I'll try a different recipe next time.
Muhiim Cabdi
[email protected]I followed the recipe exactly, but my eggplant parmesan didn't turn out as good as I expected. I think I might have overcooked the eggplant.
Alexis Mcgary
[email protected]This recipe is a bit too bland for my taste. I think I'll add some extra spices next time.
Jaimie Kelly
[email protected]I'm not sure what I did wrong, but my eggplant parmesan turned out soggy. I think I might have used too much oil.
Andria Hall
[email protected]This dish is so flavorful and satisfying. I highly recommend it.
Arlain Williams
[email protected]I love that this recipe is healthier than the traditional version. It's a great way to get your veggies in.
Rawza Nazra
[email protected]I've made this recipe several times and it always turns out perfectly. It's a great way to use up leftover eggplant.
Fareed jan
[email protected]This is my new favorite eggplant parmesan recipe. It's so delicious and easy to make.
Sopa Neyhart
[email protected]I made this recipe for a dinner party and it was a huge success! Everyone loved it.
Akinyoola Yusuff
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Blessed g
[email protected]I'm not a huge fan of eggplant, but I really enjoyed this recipe. The eggplant was cooked perfectly and the sauce was flavorful.
Dinesh Ray
[email protected]This was my first time making eggplant parmesan, and it turned out great! The instructions were easy to follow and the dish was delicious.
MOHD FIROJ
[email protected]I love that this recipe uses whole-wheat bread crumbs instead of white bread crumbs. It gives the dish a nice nutty flavor.
nur Alowam
[email protected]This eggplant parmesan is a game-changer! It's so much lighter and healthier than the traditional version, but it still has all the flavor.