Three Cheese Eggplant Parmesan
 
Prep time
Cook time
Total time
 
Serves: 6 Servings
Ingredients
  • Ingredients for Eggplant:
  • 5 small eggplants, sliced ¼ inch lengthwise
  • 2 cup Italian breadcrumbs
  • 1 egg
  • 1 cup shredded Parmesan
  • ½ lb mozzarella
  • 1 cup ricotta
  • salt
  • generous amounts of olive oil
  • basil
  • Ingredients for Sauce:
  • 1 28 oz can of whole peeled tomatoes
  • 2 cloves of garlic, minced
  • ½ cup onion, chopped
Instructions
  1. Cover the bottom of a large pan with olive oil and heat over medium high heat. Add the minced garlic and chopped onion, cook until translucent. Then add the canned whole tomatoes with their juice and salt to taste. Stir with a wooden spoon and using the spoon chop up the whole tomatoes as much as possible. Lower the heat and simmer until reduced by almost half. Let the sauce sit while you prepare the eggplant.
  2. Keeping the skin on, slice the eggplant lengthwise into ¼ inch slices. Dredge the eggplant slices in the beaten egg, then dip in the breadcrumbs. Heat a generous amount of olive oil in a large pan over high heat. Drop in a few slices at a time in the hot olive oil and cook for 2 minutes on each side until a crust forms. Using a slotted spoon, remove from the pan and place on a paper towel lined plate. Continue frying the eggplant and add more olive oil to the pan if needed.
  3. Heat the oven to 400 degrees. Using a 7x11 baking dish, spread a thin layer of sauce on the bottom and layer the eggplant until it completely covers the bottom. Sprinkle generously with the grated parmesan and a layer of ricotta. Add another layer of sauce, parmesan and ricotta and then the eggplant. Continue to build the layers until you are one layer from the top, then add a single layer of sliced mozzarella. Finish with one final layer of eggplant, sauce, parmesan and ricotta. Sprinkle the top with breadcrumbs and chopped basil.
  4. Bake in the oven for 20 minutes, until top is browned and bubbly. Serve with greens tossed in a light dressing and enjoy!
Recipe by Big City Tiny Kitchen at https://bigcitytinykitchen.com/three-cheese-eggplant-parmesan/