Veggie based Italian classic, this version is like a lasagna, hearty and deliciouso!
Rating :
Prep Time : 90 Mins
Cook Time : 30 Mins
Ready In : 120 Mins
Category : Dinner
Tags : Eggplant, Parmesan, Italian
- 2 medium eggplant (2.5 lbs total)
- 1 tbsp of granulated garlic
- 1 cup breadcrumbs
- 1 cup flour
- 6 eggs
- 1 pound mozzarella shredded
- 15 oz container of ricotta cheese
- 1 jar of marinara pasta sauce
- 6 tbsp olive oil for griddling
- Parmesan cheese to taste
1. Slice eggplant, sprinkle slice with salt and set aside in colander in the sink for an hour to let bitter juice be extracted from eggplant. Rinse and pat dry.
2. In large bowl add ricotta, marinara, and garlic, stir.
3. In three shallow bowl or pic plates, place eggs (beaten) in one, flour in another and breadcrumbs in the third.
4. Dip eggplant in flour, then eggs, the breadcrumbs place on wire rack till ready to griddle.
Set your griddle to medium heat (~400F)
Coat griddle with 2 tbsp of olive oil, spreading evenly, add breaded eggplant. Flip after 3 min. Flip again and watch carefully for about 2 min. Continue cooking to desired crispiness (6-8 Min for me). Return to sheet tray.
Create a layer of griddled eggplant on bottom of sheet tray or baking dish, top with sauce and ricotta mixture, then top that with layer of Mozzarella cheese, Repeat layering, Bake for 20 min to ensure melty cheese goodness.
Serve, enjoy!