425 oven
place eggplant slices on cookie sheets
spray with cooking spray
coat with seasoning of salt, pepper, thyme
Roast 10 min
Flip slices, turn pans and roast another 10-15 min
Remove from oven
Heat oil in skillet
add shallots, red pepper flakes, cook 4 to 5 min
Add tomatoes, 1/4 tsp salt, boil over high heat
Reduce to medium, cook, uncovered, until thick, 20
min
In bowl, stir together ricotta, 1 egg, 1/4 C parm,
basil and remining 1/4 tsp salt
increase oven temp to 450
Lightly coat a 10 in sq baking pan with cooking
spray
Spread 1/2 C sauce in bottom
Top with single layer eggplant, dot with 1/2 C
ricotta mixture
Top with 1/4 C mozarella, more eggplant, 1 C sauce
and remining ricotta mixture
Repeat layering with remaining eggplant, mozarella
and remaining sauce
Bake on upper rack about 25 min
SErves 6
Originally Submitted
10/6/2017
0 Out of 5 from
0 reviews
You can add this Eggplant Parm recipe to your own private DesktopCookbook.
