- 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
- Preheat oven to 425 degrees F (220 degrees C). Grease a baking sheet.
- Combine olive oil and garlic in a bowl; brush over both sides of the eggplant slices. Arrange on the prepared baking sheet.
- Bake in preheated oven until golden brown, about 5 minutes. Transfer to cool on a wire rack.
- Reduce oven heat to 350 degrees F (175 degrees C). Grease a 1-quart baking dish.
- 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.
- Bake in preheated oven for 20 minutes and remove foil. Continue baking until cheese is melted, about 5 minutes more.
04/14/2018
recipepes.com
Spicy Eggplant Parmesan, recipe
PT15M
PT1H
5
455 calories
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