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baked eggplant parm

(1 rating)
Geri24 avatar
Recipe by
Nora M
@Geri24
Jensen Beach, FL

Mom wanted to cook a non fry version of the eggplant parm. and she came up with this in the early 1970's. We all ran to the table when she made this as kids.

►
(1 rating)
yield 6 -8
prep time 20 Min
cook time 45 Min
method Bake

Ingredients For baked eggplant parm

  • 2 md
    peeled eggplant,1/4 inch sliced and par boiled 10 mins.,drained
  • 1 jar
    basil and tomato sauce
  • 4
    eggs slightly beaten
  • 1 Tbsp
    olive oil
  • 3/4 c
    locatelli brand pecreno romano grated
  • 1/4 lb
    deli sliced thin provalone cheese
  • 1/4 lb
    deli sliced thin american cheese
  • 1/4 lb
    mozzarella cheese,shredded
  • 1 c
    ricotta cheese
  • 1/8 tsp
    black pepper
  • 6
    basil leaves
  • 1 tsp
    parsley dried

How To Make baked eggplant parm

  • 1
    Mix 3 slightly beaten eggs with basil and tomato sauce of you choosing
  • 2
    Place 2 tsp of olive oil coat lightly bottom of baking dish with tomato mixture
  • 3
    Combine 1/2 cup locatelli grated cheese with 1 cup of ricotta cheese,1/8 tsp of black pepper and 1 slightly beaten egg, 1 tsp dried parsley mix well
  • 4
    Layer eggplant with tomato sauce mixture and drop tsps. of ricotta thru out until gone on first layer,1/2 sliced cheese mixture,tear 6 basil leaves scatter on top
  • 5
    Place remaining eggplant layer with sauce,1/2 remaining sliced cheese mixture,sprinkle remaining 1/4 locatelli grated cheese on top, 1/4 cup shredded mozzarella
  • 6
    Cover tightly with foil bake at 350 for 40 -45 min.
  • 7
    Let cool for 5 mins. then cut into squares serve with side of freshly steamed green beans
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