Recipe
March 22, 2011
Baked Eggplant Parmigiano Recipe
Step 1: Preheat oven to 350°F.
Step 2: In bowl, mix eggplant, tomatoes, garlic, olive oil, balsamic vinegar, salt and black pepper. Spread on baking sheet lined with parchment paper. Roast for 25 minutes until eggplant has reduced in size and has a cooked appearance.
Step 3: Spread tomato sauce in bottom of 4 2-cup baking dishes for individual servings (or use 2 4-cup or one 8″ square baking dish).
Step 4: In bowl, mix ricotta and egg until smooth. Stir in mozzarella, basil and salt and pepper. Scatter roasted eggplant over top of tomato sauce. Spoon dollops of ricotta mixture on top, smooth with back of spoon or fingers.
Step 5: Mix breadcrumbs and 1 tbsp olive oil, using back of spoon to blend well. Scatter over ricotta mixture.
Step 6: Bake immediately for 30 minutes or until bubbly at edges, hot in middle and breadcrumbs are golden. Or cover and chill overnight to bake next day at 350°F for about 40 minutes, or until hot.
Directions
Yield:
Step 1: Preheat oven to 350°F.
Step 2: In bowl, mix eggplant, tomatoes, garlic, olive oil, balsamic vinegar, salt and black pepper. Spread on baking sheet lined with parchment paper. Roast for 25 minutes until eggplant has reduced in size and has a cooked appearance.
Step 3: Spread tomato sauce in bottom of 4 2-cup baking dishes for individual servings (or use 2 4-cup or one 8″ square baking dish).
Step 4: In bowl, mix ricotta and egg until smooth. Stir in mozzarella, basil and salt and pepper. Scatter roasted eggplant over top of tomato sauce. Spoon dollops of ricotta mixture on top, smooth with back of spoon or fingers.
Step 5: Mix breadcrumbs and 1 tbsp olive oil, using back of spoon to blend well. Scatter over ricotta mixture.
Step 6: Bake immediately for 30 minutes or until bubbly at edges, hot in middle and breadcrumbs are golden. Or cover and chill overnight to bake next day at 350°F for about 40 minutes, or until hot.
©istockphoto.com/Eva Gruendemann