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| Not Too Saucy Eggplant Parmesan |
"An easy, quick, and cheap vegetarian dish. Just enough pasta sauce to make a delicious eggplant Parmesan. No soggy eggplant here! Both the veggie and meat lovers in your life will love this recipe."
Ingredients :
- 3 tablespoons olive oil
- 1 large eggplant, peeled and cut into 1-inch slices
- 3 eggs, divided
- 2 cups Italian bread crumbs
- 1 (16 ounce) container ricotta cheese
- 3/4 cup fresh spinach
- 1 1/2 tablespoons garlic powder, or to taste
- 1 tablespoon Italian seasoning, or to taste
- 1 (24 ounce) jar garlic and onion pasta sauce, or to taste
- 1 (16 ounce) package shredded mozzarella cheese
Instructions :
| Prep : 20M | Cook : 12M | Ready in : 58M |
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- Preheat oven to 350 degrees F (175 degrees C).
- Beat 2 eggs in a bowl. Pour bread crumbs onto a plate. Dip sliced eggplant into beaten eggs; coat with bread crumbs.
- Heat oil in a skillet over low heat. Increase heat to medium; place eggplant in skillet. Cook until browned, about 4 minutes per side.
- Combine remaining egg, ricotta cheese, spinach, garlic powder, and Italian seasoning in a large bowl.
- Place eggplant slices in a single layer in a 9x13-inch casserole dish. Spoon 2 tablespoons of the ricotta mixture onto each eggplant slice; top each slice with 2 tablespoons pasta sauce. Sprinkle shredded mozzarella over each eggplant slice; cover with aluminum foil.
- Bake in the preheated oven until cheese is melted and bubbly, about 30 minutes.
Notes :
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