Not Too Saucy Eggplant Parmesan recipe
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Ingredients
- 3 tablespoons olive oil 1 large eggplant, peeled and cut into 1-inch slices 3 eggs, divided 2 cups Italian bread crumbs 1 (16 ounce) container ricotta cheese ¾ cup fresh spinach 1 ½ tablespoons garlic powder, or to taste 1 tablespoon Italian seasoning, or to taste 1 (24 ounce) jar garlic and onion pasta sauce, or to taste 1 (16 ounce) package shredded mozzarella cheese
Nutrition Info
- 314.7 caloriescarbohydrate: 26.5 gcholesterol: 82.4 mgfat: 15 gfiber: 2.9 gprotein: 19.5 gsaturatedFat: 6.6 gservingSize: -sodium: 743.9 mgsugar: 5.3 gtransFat: : -unsaturatedFat: : -
Directions Not Too Saucy Eggplant Parmesan
Directions
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Preheat oven to 350 degrees F (175 degrees C).
Beat 2 eggs in a bowl. Pour bread crumbs onto a plate. Dip sliced eggplant into beaten eggs, coat with bread crumbs.
Heat oil in a skillet over low heat. Increase heat to medium, place eggplant in skillet. Cook until browned, about 4 minutes per side.
Combine remaining egg, ricotta cheese, spinach, garlic powder, and Italian seasoning in a large bowl.
Place eggplant slices in a single layer in a 9x13-inch casserole dish. Spoon 2 tablespoons of the ricotta mixture onto each eggplant slice, top each slice with 2 tablespoons pasta sauce. Sprinkle shredded mozzarella over each eggplant slice, cover with aluminum foil.
Bake in the preheated oven until cheese is melted and bubbly, about 30 minutes.