Easy Ricotta Eggplant Mozzarella Marinara Bake
photo by Caroline Cooks
- Ready In:
- 45mins
- Ingredients:
- 11
- Yields:
-
8 eggplant slices
ingredients
- 8 slices eggplants (cut 1/2-inch thick, center-cut)
- salt and pepper
- 2 cups all-purpose flour (more if needed)
- 3 eggs, beaten
- 2 1⁄2 cups fresh breadcrumbs
- 1 cup grated parmesan cheese
- salt and pepper
- olive oil
- 1 1⁄2 - 2 cups ricotta cheese
- 4 cups grated mozzarella cheese (can use more or less)
- 4 cups marinara sauce (can use more or less)
directions
- Set oven to 350 degrees.
- Lightly grease a baking sheet.
- Place flour in a shallow bowl.
- Place the slightly beaten eggs in another bowl.
- Mix the fresh bread crumbs and Parmesan cheese together with black pepper and a pinch of salt, then place the breadcrumb mixture in another bowl (you should have three separate bowls).
- Coat the eggplant slices in flour, then in eggs, then in the bread crumb mixture, patting down with fingers to adhere the crumbs to the eggplants.
- Up to this point you can cover the slices and refrigerate to finish later.
- Heat oil in a large skillet.
- Add in 2 eggplant slices; cook until golden brown (about 5 minutes on each side).
- Transfer to prepared greased baking sheet in a single layer, but close together (if you can't fit all of the slices in one layer then just overlap them).
- Repeat with remaining slices.
- Spread about 2-3 tablespoons ricotta cheese over each eggplant.
- Top each slice with marinara (you do not have to completely cover with sauce) then sprinkle grated mozzeralla on top.
- Bake the slices about 15-17 minutes, or until the cheese melts and the marinara is hot.
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