Eggplant Parmesan

Eggplant Parmesan

Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Left Overs, Lunch, Main Dish
Cuisine Italian, Mediterranean, Vegetarian
Servings 12

Ingredients
  

  • 3 medium eggplants peeled and sliced into 1/4 inch pieces
  • olive oil
  • bread crumbs Italian seasoned
  • 2 eggs
  • 1/3 cup almond milk or rice milk
  • 2 15 oz jars seasoned tomato paste sauce
  • 16 oz Ricotta
  • 2 cups mozzarella shredded
  • 3/4 cup Parmesan
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions
 

  • Preheat oven to 350 degrees.
  • Mix ricotta, 1 1/2 cups mozarella cheese, salt and pepper.
  • Beat eggs and mix with milk.
  • Heat pan over medium heat and add oil till hot.
  • Dip eggplant slices in egg mixture and then breadcrumbs and pan fry till golden brown on each side.
  • Add 1 1/2 cup tomato sauce to 1 1/2 quart casserole dish.
  • Layer fried eggplant slices. Spread 1/2 ricotta mixture.
  • Shake 1/4 parmesan cheese over ricotta mixture. Repeat once.
  • Pour over remaining sauce, add remaining eggplant slices, then mozzarella cheese and finally remaining parmesan.
  • Bake covered for 30 minutes. Remove cover and bake for 15 minutes, until browned.
  • Let sit for 10 minutes before slicing.
Keyword Eggplant Parmesan
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