Eggplant Parmesan

A healthy, filling vegetarian staple of Italian cuisine best known for its rich umami flavors.

Step 1
Paint sliced eggplant with melted ghee or extra-virgin olive oil. Grill or pan fry until done. In a casserole dish, layer eggplant with tomato and/or meat sauce, spoon ricotta and sprinkle with mozzarella and Parmesan, making 2-3 layers.

Step 2
Bake at 350° F until bubbly.

Step 3
Serve with a side salad for best results.

Serves: 6
Prep: 15-20 minutes
Cooking: 45 minutes

  • 1 medium eggplant
  • 2-3 cups tomato sauce
  • 2 cups cooked ground beef, optional
  • 2 cups ricotta cheese
  • 2 cups mozzarella cheese
  • 1 cup Parmesan cheese
  • ½ cup extra-virgin olive oil or melted ghee

One Comment

  • Awinia says:

    If you are looking for an egplnagt Parmesan recipe by a person of German heritage, here’s mine. I make my tomato sauce in the food processor with peeled fresh tomatos, onion, a tablespoon or 2 of olive oil, half to full cup of red wine, a large can of tomato paste, salt + pepper to taste. Blend till smooth as possible. I coat both sides of the egplnagt slices in olive oil & grill outside on my propane grill on medium at 5 minutes a side. With my food processor I shred a block of mozarella & a block of parmesan. Layer egplnagt, cheese, and sauce in casserole dish & bake an hour at 350. Everything can be substituted & added to but the great thing about grilling the egplnagt slices is that you don’t have to salt the egplnagt beforehand to draw out the bitter juice; it comes out during grilling.

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