Ev's Eggplant (Aubergine) Parmigiana

Recipe by evelynathens
READY IN: 55mins




  • Trim and wash eggplant; do not remove skin.
  • Cut crosswise into ¼ inch slices.
  • Place on baking sheet, put a cup on one end of baking sheet to make it tilt (so that liquid that drains off will gather at one end); sprinkle eggplant slices with salt and let drain 30 minutes.
  • Preheat oven to 400 degrees F.
  • Lightly oil a 12 x 8 inch baking dish.
  • Rinse eggplant and pat dry.
  • Beat eggs in shallow bowl.
  • Spread half of the breadcrumbs on large platter.
  • Dip each eggplant slice first in the egg, letting excess drip back into bowl, then into the breadcrumbs, shaking off excess.
  • Place slices as they are breaded onto a baking sheet.
  • Heat ¼ cup of olive oil in large skillet over medium-high heat until rippling.
  • Add enough eggplant slices to fin in one layer without crowding and saute on both sides until lightly-browned, 2-3 minutes per side.
  • Transfer to paper toweling to drain as the slices become done.
  • Continue, adding more oil if necessary.
  • When finished frying eggplant, add mushrooms, olives and spinach to same skillet, reduce heat to medium.
  • Saute, stirring frequently, until spinach has just wilted, about 2 minutes.
  • Remove from heat.
  • Make a layer of half the eggplant slices in baking dish.
  • Spread ricotta cheese evenly over; sprinkle with Parmesan, then cover with mushroom mixture.
  • Add remaining eggplant slices; pour on 2 cups marinara sauce and top with slices of mozzarella.
  • Bake until hot and bubbly, about 20-25 minutes.
  • Let stand 10 minutes before serving.