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1.5 tbsps - Salt
8 tbsp - Olive Oil
8 ounces - Ricotta Cheese
6 ounces - Shredded Mozzarella Cheese
1/2 cup - Grated Parmesan Cheese
1 Egg, beaten
1/2 cup - Chopped fresh Basil
4 cups - Spaghetti Sauce
How to Make Eggplant Parmesan
Preheat oven to 350 degrees F (175 degrees C).
Slice the eggplant into 3/4 to 1-inch-thick slices. Sprinkle both sides of the eggplant slices with salt.
Place the slices in a colander and place a dish underneath to capture the liquid that will drain out.
Allow the eggplant to sit for 30 minutes. Rinse the eggplant in cold water until all salt is removed.
In a medium-to-large-sized mixing bowl, mix the ricotta, mozzarella cheese, and 1/4 cup Parmesan cheese.
Add the egg and basil, and mix until well blended.
In a large skillet, heat 4 tbsps of oil. Place one layer of eggplant in the pan and brown each side. Fry all of the eggplant slices.
In a 9 x 13 inch baking pan, pour 1.5 cups of marinara sauce, spread evenly in the pan.
Layer the eggplant slices on top of the sauce. Layer a portion of the mixture made in Step 3.
Repeat layering process until all of the eggplant and cheese mixture is used.
Pour remaining sauce on top of layers and sprinkle remaining Parmesan cheese on top of the sauce.
Bake in a 350 degrees F (175 degrees C) oven for 30-45 minutes, until the sauce is bubbling.
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