Layer half of eggplant slices over pasta sauce. Allrecipes is part of the Meredith Food Group. Add all the remaining ingredients and simmer, covered, for 45 minutes, stirring periodically. Step six. INGREDIENTS. is my favorite meal. https://www.yummly.com/recipes/baked-eggplant-parmesan-with-ricotta-cheese Lay a fourth of eggplant slices in bottom of prepared dish; spread with half of marinara sauce. This looks really good and something Amy and I would LOVE! In a large deep skillet brown the grown beef with the onions and minced cloves of garlic. Next, add diced tomatoes, tomato paste, tomato sauce (gotta love those cans of tomatoes…keep’em coming! The thing I love the most about this dish is that it reheats well and it's even better the next day. Place eggplant slices into prepared baking dish, overlapping the slices. Cook until light golden brown. I make mine with a meat sauce BUT…you can make it meatless! In a small bowl, combine ricotta, remaining 1 egg white and remaining 1/8 tsp salt. Spray a casserole dish with Pam non-stick cooking spray. Spread 1 cup tomato sauce on bottom of dish. Start with some sauce on the bottom of the pan, next layer the eggplant slices, followed by a few heavy dollops of the ricotta cheese mixture, and then top with the mozzarella slices and shredded fontina. Posted on July 20, 2016 Categories Main Dishes, Whats Cooking. Dip eggplant into the egg wash and then dip into the bread crumbs being sure all sides are coated. Bake in the oven (350º) for 40-45 minutes. (Yes, I realize there is no picture of that final step…I got excited about eating it! This is an amazing flavorful Eggplant Parmigiana with a rich robust meat sauce, Ricotta cheese, Parmesan Cheese, and Mozzarella Cheese! Repeat this process until your glass baking dish is loaded. For cheese I used a sm. Mist an 8 x 8-inch baking dish with cooking spray. (I’m easy like that!). I really appreciate your comments..so much! I love eggplant! bag parmesean. Cut eggplant into 1/4 inch slices. Italian Eggplant Ricotta Bake, a creamy delicious Italian Oven Baked dish, filled with a perfectly spiced sautéed eggplant and a Ricotta topping. Pour 2 cups of sauce into the bottom of an 8x13 baking dish. You want to look for eggplant with a deep purple color that covers the entire vegetable. And hubby has asked that I make it again at the earliest available opportunity. Sprinkle eggplant with 1/8 teaspoon salt. Next carefully place the breaded eggplant into the oil in your large fry pan. I used Classico Tomato Basil sauce therefore I didn't add as much basil like the recipe calls for. I fried the eggplant after dipping it in milk and breadcrumbs. Learn how your comment data is processed. Spread ½ cup of the meat sauce on the bottom of a 9" x 13" baking pan. Arrange half the Mix until all ingredients are well incorporated. Place a layer of spaghetti or marinara sauce in the bottom of a casserole dish, add a layer of eggplant, add a layer of Ricotta cheeese, another layer of the sauce, another layer of the eggplant and keep doing that until you have used all the eggplant, ricotta and sauce. My good friend Ann makes the best eggplant parm. (Drawing moisture from eggplants with salt makes the temperature of the oil drop too much when adding them to the pan, hence they absorb more oil.) Thanks for popping by! Repeat layering two more times to create three complete layers. Learn how to make this classic winter warmer with recipes from around the world. TIP: If you don’t want to hassle with making your own sauce crack open a bottle of store bought sauce and mix it together with your meat and let it simmer for about 20 minutes OR don’t add meat and just have a couple of bottles of your favorite sauce ready to go! Once cooked, remove and place on dish covered with a paper towel to drain off any excess oil. In another shallow dish mix bread crumbs, Parmesan cheese, garlic salt, and pepper. Place sliced, coated eggplant into the frying pan. 1 1/2 pounds eggplant, thinly sliced Vegetable spray 2 tablespoons extra virgin olive oil; 1/2 cup chopped onion 16 ounces sliced mushrooms 9 lasagna noodles 1 jar (16 ounces) spaghetti sauce with vegetables; 8 ounces ricotta cheese, part-skim 4 ounces shredded … Your welcome! Remove and discard bay leaves. Degorging actually might contribute to the greasiness of the dish. Layer eggplant, then meat, then eggplant, and then cheese. Repeat the entire process again. Everyone was happy that there was plenty of sauce to mop up with crusty bread! I made it for my family and they loved it. You saved Eggplant Parmesan I to your. I said I would never, ever make it again. I’ve ever tasted! In a 14×9 glass dish, layer meat sauce mixture, followed by baked eggplant, and ricotta mixture. 2-3 medium eggplants, thinly sliced Salt, to taste 8-10 basil leaves, chopped 15 ounces ricotta cheese, drained of excess moisture 1 cup mozzarella cheese 1/2 cup parmesan cheese 4 eggs, beaten, divided Flour Italian seasoned bread crumbs Oil for frying Marinara sauce for dipping. Ladle some gravy in the bottom of the baking dish. Sprinkle with half mozzarella and half of the Parmesan cheese and repeat, meat sauce, eggplant, ricotta and remaining mozzarella and parmesan cheese. It’s just down right delicious! Where I share my love of GREAT food with a side of humor! Hi Tracy! Be sure to allow time for this to cool, as it will be soupy and hard to serve if you try to cut it directly after pulling it out of the oven. This was great!! You can cut a few up to fill in the empty spots. This is not something that is on the “weekly” menu planner, for calorie and cost sake, but it is straight up comfort food full of rich robust flavor. TIP: If you want your cheese a little brown place it under the broiler for a few minutes but, be sure to watch it! It goes on the back of the range so that little hands won’t reach up and grab it causing a horrible horrific accident! (Frankly, I’m a little sick of all the sweating going on around here right now! Place one layer of eggplant in the pan, brown each side. This means the eggplant is too ripe or it is beginning to rot. Rinse the eggplant in cold water until all salt is removed. Then sprinkle with a layer of Parmesan cheese and a layer of Mozzarella Cheese. ", Congrats! Then sprinkle with a layer of Parmesan cheese and a layer of Mozzarella Cheese. Because I don’t like it and it’s bitter! No additional cost to you on paper towels baked dish Frankly, I realize is... 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Carbs and laughter are two of my regular dishes n't like it. ) ) Thanks for popping!! “ tweek ” that won ’ t get more italian than eggplants ricotta.
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