Eggplant Parmesan with Ricotta
This is the version of eggplant parmesan that I make often, adding ricotta to each layer for a creamier center. This is a truly delicious meal, and perfect for the vegetarian in your family.
1 Eggplant, Large (Peeled & Cut Lengthwise in 12” Slices)
½ Cup Flour & 1 Tsp. Salt
4 Eggs, Beaten & 1 Cup Milk
1 Cup Seasoned Breadcrumbs
1 Cup Parmesan Cheese, Grated
2 Cups Ricotta Cheese, Whole Milk
2 Cups Mozzarella Cheese, Shredded
Olive Oil for Frying
Marinara Sauce (See recipe)
Combine flour and salt in one large bowl. Combine beaten eggs and milk in another large bowl. Dip sliced eggplant in seasoned flour, then egg mixture and then in seasoned breadcrumbs. Heat olive oil until hot, but not smoking, and pan fry eggplant slices. Drain on paper towels. In a rectangular baking dish (11×17), spread a layer of marinara sauce, top with fried eggplant. Sprinkle with grated parmesan cheese, marinara sauce, ricotta cheese, and shredded mozzarella cheese. Repeat layers. Bake
in a preheated 350 degree oven for 30 minutes, or until cheese is bubbly.