Name: Eggplant Parmesan
Prep time: 15 min
Cook time: 1 h
Yield: 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

Eggplant Parmesan

Written on January 7, 2020.

Eggplant Parmesan

Course

Left Overs, Lunch, Main Dish

Cuisine

Italian, Mediterranean, Vegetarian

Keyword

Eggplant Parmesan

Prep Time

15 minutes

Cook Time

1 hour

Servings

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

Course

Left Overs, Lunch, Main Dish

Cuisine

Italian, Mediterranean, Vegetarian

Keyword

Eggplant Parmesan

Prep Time

15 minutes

Cook Time

1 hour

Servings

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.