Start by making the sauce if you don't have any
already made.
Preheat oven to 450°F. Spray 2 sheet pans with
oil.
While the sauce simmers, slice the eggplant
into 1/4 inch thick slices. Transfer to the
prepared pans, it's ok if they overlap
slightly. Season with salt. Bake for 20
minutes, turning halfway through until eggplant
is golden.
Meanwhile, in a medium bowl combine ricotta,
egg, parsley and 1/4 cup of grated cheese.
Put 1/2 cup sauce on the bottom of a 9x12
baking dish, add 1/3 of eggplant to cover the
bottom of the dish. Top with 1/3 of the ricotta
cheese mixture, 3/4 cup of the mozzarella
cheese and 3/4 cup of the sauce. Add another
layer of eggplant and repeat the ricotta
cheese, mozzarella cheese and sauce two more
times, reserving the third layer of mozzarella
for topping. Finish with 1 1/2 cups of sauce,
remaining mozzarella, and the remaining 2
tablespoons of grated cheese.
Heat the oven to 400F.
Cover with foil and bake until cheese is melted
and everything is bubbling, about 40 minutes.
Remove foil and bake an additional 10 minutes.
Take it out of the oven and let it sit about 10
minutes before cutting.
My mother always added some ground beef to the
sauce.
Originally Submitted
2/2/2020
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