Tried this new recipe for Eggplant Parm last night, & it was WONDERFUL! In fact, the broiled mayonnaise/breadcrumb eggplant slices were terrific all on their own. I was lucky to have enough leftover to make the Parm after all our snacking - lol!
GardeningCook Eggplant Parmesan with Ricotta
2 to 4 medium eggplants – any type
Approx. 1 cup mayonnaise
Dry Italian-seasoned bread crumbs
8 oz. regular or part-skim ricotta cheese
Approx. 1 cup grated Parmesan cheese
½ pound (or more to taste) grated mozzarella cheese
Approx. ¼ cup chopped fresh basil
1 jar of your favorite commercial pasta sauce, or equivalent amount of homemade.
Olive oil for pan oiling.
1. Cut eggplant into 1/2-inch-thick slices.
2. Using a pastry brush, thinly spread mayonnaise on both sides of each slice of
eggplant, then dip slices in bread crumbs to coat both sides.
3. Place coated eggplant slices on non-stick foil or a lightly greased baking sheet and broil until
golden brown and tender (but not mushy); turn slices over and brown on other
side; set aside on a plate to cool. This make take a batch or two (or more) depending on how much eggplant you have.
4. Mix together the ricotta and Parmesan cheeses; set aside.
6. Preheat oven to 375 degrees.
7. Pour 1/3 to ½ of the sauce (depending on the amount of eggplant slices you have) into a lightly olive-oiled 9 x 13 (or similar) baking dish.
8. Cover sauce in pan with half the prepared eggplant slices; spread some of the
ricotta-Parmesan mixture evenly over eggplant slices in pan; sprinkle some of the
mozzarella over ricotta; top with the approx. 1 tablespoon of fresh basil, some more sauce, & repeat layers as necessary, ending up with sauce & a last topping of mozzarella.
9. Cover baking dish with aluminum foil & bake for around 25 minutes; then
remove foil and bake another 10-15 minutes or until hot and sauce is bubbling.
10. Remove from oven and allow to rest 10 minutes before cutting before serving.
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