baked eggplant parm
(1 rating)
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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.
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(1 rating)
yield
6 -8
prep time
20 Min
cook time
45 Min
method
Bake
Ingredients For baked eggplant parm
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2 mdpeeled eggplant,1/4 inch sliced and par boiled 10 mins.,drained
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1 jarbasil and tomato sauce
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4eggs slightly beaten
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1 Tbspolive oil
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3/4 clocatelli brand pecreno romano grated
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1/4 lbdeli sliced thin provalone cheese
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1/4 lbdeli sliced thin american cheese
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1/4 lbmozzarella cheese,shredded
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1 cricotta cheese
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1/8 tspblack pepper
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6basil leaves
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1 tspparsley dried
How To Make baked eggplant parm
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1Mix 3 slightly beaten eggs with basil and tomato sauce of you choosing
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2Place 2 tsp of olive oil coat lightly bottom of baking dish with tomato mixture
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3Combine 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
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4Layer 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
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5Place 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
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6Cover tightly with foil bake at 350 for 40 -45 min.
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7Let cool for 5 mins. then cut into squares serve with side of freshly steamed green beans
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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