Not Too Saucy Eggplant Parmesan

Not Too Saucy Eggplant Parmesan
  • 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
  • 3/4 cup fresh spinach
  • 1 1/2 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


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Beat 2 eggs in a bowl. Pour bread crumbs onto a plate. Dip sliced eggplant into beaten eggs; coat with bread crumbs.
  3. Heat oil in a skillet over low heat. Increase heat to medium; place eggplant in skillet. Cook until browned, about 4 minutes per side.
  4. Combine remaining egg, ricotta cheese, spinach, garlic powder, and Italian seasoning in a large bowl.
  5. 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.
  6. Bake in the preheated oven until cheese is melted and bubbly, about 30 minutes.

05/23/2018
Not Too Saucy Eggplant Parmesan, recipe PT15M PT1H 5 455 calories

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