Baked Eggplant Parmesan Recipe With Ricotta Cheese

Rinse the eggplant in cold water until all salt is removed.

Baked eggplant parmesan recipe with ricotta cheese. Meanwhile in a medium bowl whisk together ricotta eggs cup parmesan oregano 1 teaspoons salt and. Top with a layer of eggplant slices. Cool 10 minutes before serving.

Marinara sauce eggplant salt panko bread crumbs grated parmesan cheese and 4 more baked eggplant parmesan laura s sweet spot vegetable oil breadcrumbs part skim mozzarella fresh basil leaves and 15 more. In a small bowl mix together ricotta cheese and egg. Spread with half of ricotta.

Sprinkle each with remaining parmesan cheese. Spread all of the ricotta cheese on top of the eggplant slices and top with about 1 5 cups of mozzarella. Spread with half of marinara sauce.

Place filling in baking dish and top with ricotta cheese topping and sprinkle with parmesan cheese. Cover the bottom of a 9x13 inch casserole dish with a layer of spaghetti sauce. Cover with remaining sauce and sprinkle with remaining mozzarella.

Mix in egg and basil. In each of two greased 13x9 in. Bake in the preheated oven until lightly browned and crisp about 5 minutes per side.

Roast until eggplant is tender and golden turning halfway through 25 to 30 minutes. Bake uncovered 35 40 minutes or until bubbly. Preheat oven to 350 degrees f 175 degrees c.