Monday, March 30, 2020

Eggplant Parmesan

This Eggplant Parmesan recipe is the very first recipe I ever created on my own and I am quite proud of it.  I basically adapted it from my mother's lasagna recipe and substituted eggplant for the lasagna noodles.  The type and quality of the ingredients has changed over the years (the original recipe called for cottage cheese as we did not even know that ricotta cheese existed, and the parmesan cheese came from that green shaker) but the base has remained the same.

You can make the tomato sauce up to three days ahead (or more, if you freeze it).  Some people salt their eggplant and leave it to macerate for a while to remove any bitterness but I have not found that to be necessary.  Your mileage may vary.

The recipe is also versatile.  Don't have or don't like eggplant? You can use zucchini or potatoes instead.  Sometimes I'll throw mushrooms on top of the eggplant.  And if nothing else, you can use pasta and call it lasagna!

It is a great dish to make for a large group.  I always get compliments when I serve it.  You will, too!

Home Cooking v9.76 Chapter: Beans and Vegetables
1 batch Italian Style Tomato Sauce
1 large eggplant, sliced crosswise 1/8" thick
1 lb ricotta cheese
1 egg
1/2 cup milk
1/2 cup chopped fresh parsley (optional)
salt and pepper to taste
1 lb mozarrela cheese, grated
1/2 cup parmigiano regiano cheese, grated

Preheat the oven to 350° F.

Spread a large spoonful of the sauce on the bottom of a 15" x 9.5" baking dish. Arrange eggplant slices in a single layer over the sauce. Spread one third of the ricotta mixture over the eggplant and then spread one third of the tomato sauce over that. Repeat two more times, with the top layer being the shredded mozarella cheese.

Cover and bake for one hour. Remove the cover and sprinkle the parmigiano regiano over the top and bake uncovered for another half hour, or until the cheese is golden and the eggplant is completely tender.

Exported from Home Cookin v9.76 (

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