Eggplant Parmesan I

Eggplant Parmesan I

Recipe by Karen from allrecipes.com

Dinner 2 Hr. 40 Mins.

Ingredients

8

8 servings

  • 1 eggplant, cut into 3/4 inch slices
  • 1.5 tablespoons salt
  • 8 tablespoons olive oil
  • 8 ounces ricotta cheese
  • 6 ounces shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese
  • 1 egg, beaten
  • 0.5 cup chopped fresh basil
  • 4 cups pasta sauce

Instructions

  • Sprinkle both sides of the eggplant slices with salt. Place slices in a colander, and place a dish underneath the colander to capture liquid that will sweat out of the eggplant. Allow to sit for 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix the ricotta, mozzarella cheese and 1/4 cup Parmesan cheese. Mix in egg and basil.
  • Rinse the eggplant in cold water until all salt is removed. In a large skillet, heat 4 tablespoons olive oil over medium heat. Place one layer of eggplant in the pan, brown each side. Repeat with remaining eggplant slices, using additional oil if necessary.
  • In a 9x13 inch baking dish, evenly spread 1 1/2 cups of spaghetti sauce. Arrange a single layer of eggplant slices on top of the sauce. Top the eggplant with 1/2 of the cheese mixture. Repeat layering process until all the eggplant and cheese mixture is used. Pour remaining sauce on top of layers, and sprinkle with remaining Parmesan cheese.
  • Bake 30 to 45 minutes in the preheated oven, until sauce is bubbly.

Nutritional Facts

Per 8 servings

  • Calories: 369
  • Carbohydrate: 24g
  • Fat: 25g
  • Fiber: 6g
  • Protein: 14g
  • Sugar: 13g

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