Italian Eggplant Parmesan Recipe (Melanzana Parmigiano)

Eggplant Parmesan


• 5 eggplants, cut into 1/4 inch slices

• salt

• 1/4 vegetable oil

• 250 grams ricotta cheese

• 6 ounces shredded mozzarella cheese

• 1/4 cup grated Parmesan cheese

• 1 egg, beaten

• 1/4 cup chopped fresh basil

• 1 liter pasta sauce


1• Fry egglplant slices to a light brown using vegetable oil.

2• 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.

3• In a lasagna baking dish, evenly spread 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.

4• Bake 30 to 45 minutes in the preheated oven, until sauce is bubbly.

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