Eggplant Parmesan Layered Recipe

Sprinkle eggplant with 1 8 teaspoon salt.

Eggplant parmesan layered recipe. Spread half of ricotta mixture over sauce and top with a third of mozzarella and 1 4 cup fontina. Top with about 3 4 cup pasta sauce. Place back in oven and bake till cheese gets slightly browned on top about 15 minutes.

Drain on paper towels. Add 3 more layers of sauce eggplant and cheese. In a shallow dish combine the breadcrumbs with seasoned salt italian seasoning garlic powder black pepper and 1 4 cup parmesan cheese.

Sprinkle the eggplant with half of the coarse salt. Layer 4 eggplant slices in a single layer and top with mozzarella cheese and basil. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom.

Arrange the slices in a single layer on a baking sheet lined with paper towels. Add 4 slices eggplant. Place a layer of eggplant slices in the sauce.

Repeat adding marinara sauce layer of eggplant mozzarella cheese and basil. Bake in preheated oven for 5 minutes on each side. In a 8 by 8 baking sheet add a cup of tomato sauce to the bottom spread evenly.

Scroll for more content. Season with some salt and pepper. Top with cup cheese and cup shredded parmesan cheese.