Baked Eggplant (Aubergine) Marinara
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 8 slices center cut eggplants (round, 1/2 inch thick from 2 small eggplants)
- all-purpose flour
- 2 eggs, beaten to blend
- 1 1⁄2 cups fresh breadcrumbs (made from crustless French bread)
- 3⁄4 cup freshly grated parmesan cheese
- 4 tablespoons olive oil
- 1 cup ricotta cheese
- 1 1⁄4 cups purchased marinara sauce
- 3⁄4 cup freshly grated mozzarella cheese
directions
- Preheat oven to 350°F Lightly oil baking sheet.
- Sprinkle eggplant rounds with salt and pepper.
- Place flour and eggs in separate shallow bowls.
- Mix breadcrumbs and Parmesan cheese in another shallow bowl.
- Coat eggplant rounds with flour, then eggs, then breadcrumb mixture, patting to adhere.
- Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
- Add 4 eggplant rounds to skillet.
- Cook until golden brown, about 5 minutes per side; transfer to prepared sheet.
- Repeat with remaining oil and eggplant rounds.
- Spread 2 tablespoons ricotta cheese over each round.
- Top each with sauce and mozzarella cheese, dividing equally.
- Bake until rounds are heated through and cheese is melted, about 15 minutes.
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RECIPE SUBMITTED BY
Mizzy
Washington, 0