Spicy Eggplant Parmesan

Spicy Eggplant Parmesan
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 small eggplant, peeled and cut into 1/4-inch slices
  • 1 1/2 teaspoons minced fresh basil
  • 1 tablespoon grated Parmesan cheese
  • 1/2 cup ricotta cheese
  • 1 (10 ounce) can diced tomatoes with green chile peppers
  • 1 1/2 teaspoons minced fresh basil
  • 1 dash Worcestershire sauce, or to taste
  • 1/2 cup shredded mozzarella cheese
  • 1 tablespoon grated Parmesan cheese


  1. Preheat oven to 425 degrees F (220 degrees C). Grease a baking sheet.
  2. Combine olive oil and garlic in a bowl; brush over both sides of the eggplant slices. Arrange on the prepared baking sheet.
  3. Bake in preheated oven until golden brown, about 5 minutes. Transfer to cool on a wire rack.
  4. Reduce oven heat to 350 degrees F (175 degrees C). Grease a 1-quart baking dish.
  5. Arrange half the eggplant slices in the prepared baking dish. Sprinkle with 1 1/2 teaspoons basil and 1 tablespoon Parmesan cheese. Spread ricotta cheese over eggplant. Pour tomatoes over ricotta cheese and sprinkle with remaining 1 1/2 teaspoons basil. Season with Worcestershire sauce. Top with remaining sliced eggplant and spread with mozzarella cheese and 1 tablespoon Parmesan cheese. Cover baking dish with aluminum foil.
  6. Bake in preheated oven for 20 minutes and remove foil. Continue baking until cheese is melted, about 5 minutes more.

04/14/2018
Spicy Eggplant Parmesan, recipe PT15M PT1H 5 455 calories

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