1 cup ricotta cheese
1 large egg, beaten
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
Fresh basil or parsley, for garnish
Step-by-Step Instructions
1. Prep and Brush the Eggplant
Lay sliced eggplant on a baking sheet and sprinkle both sides with salt. Let rest 20 minutes to draw out moisture, then pat dry with paper towels.
Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper.
Brush both sides of each eggplant slice lightly with olive oil and season with pepper.
Arrange in a single layer on the baking sheets and bake 15–20 minutes, flipping halfway, until golden and tender. Remove and set aside.
2. Simmer the Tomato Sauce
In a medium saucepan over medium heat, warm 2 tablespoons olive oil. Add onion and cook until translucent, about 5 minutes.
Stir in garlic and cook 30 seconds until fragrant.
Add crushed tomatoes, oregano, sugar, salt, and pepper. Bring to a simmer, reduce heat, and cook 10–15 minutes until slightly thickened.
Tear in fresh basil, stir, and remove from heat.
3. Mix the Ricotta Filling
In a small bowl, combine ricotta cheese and beaten egg until smooth. Season lightly with salt and pepper.
4. Assemble and Bake
Reduce oven temperature to 375°F (190°C).
In a 9×13-inch baking dish, spread a thin layer of tomato sauce.
Layer half the eggplant slices in a single layer, top with half the ricotta mixture (dolloped), ½ cup mozzarella, and ¼ cup Parmesan.
Repeat layers: sauce, eggplant, ricotta, mozzarella, Parmesan. Finish with a final layer of sauce and remaining mozzarella and Parmesan.
Cover with foil and bake 20 minutes. Remove foil and bake an additional 10–15 minutes until bubbly and golden.
Let rest 10 minutes before serving to set.
Tips & Variations
Extra veggies: Add thinly sliced zucchini or roasted bell peppers between layers.
Spicy kick: Stir red pepper flakes into the sauce or sprinkle on top.
Gluten-free: Ensure your tomato sauce and cheeses are labeled gluten-free.
Meal prep: Assemble in a disposable foil pan for potlucks or freezer meals.
Serving Suggestions
Serve slices of eggplant parmigiana alongside a crisp green salad, garlic bread, or over a bed of spaghetti for an extra-indulgent meal. Garnish with fresh basil or parsley and a drizzle of high-quality olive oil.
Nutrition Estimate (per serving)
Calories: ~320
Protein: 16g
Carbs: 18g
Fat: 20g
Conclusion
This no-fry eggplant parmigiana proves you don’t need heaps of oil to create a decadent, satisfying dish. With minimal prep, wholesome ingredients, and layers of melty cheese and savory tomato sauce, it’s destined to become a staple in your recipe rotation. Give it a try tonight—your taste buds (and waistline) will thank you!
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