Quick Stove Top Eggplant (Aubergine) Parmesan
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Made this and could not believe how easy and delicious it is. Use your own homemade marinara sauce for best results. Recipe can be easily doubled for more servings.
- Ready In:
- 1 medium eggplant, sliced into four pieces
- 2 tablespoons olive oil
- 1 cup ricotta cheese
- 1 1⁄2 cups pasta sauce
- 4 slices mozzarella cheese
- 1⁄4 cup grated parmesan cheese
- Salt both sides of the eggplant slices and set aside for 20 minutes.
- Wash off the salt and pat dry.
- Heat the olive oil and saute the slices till slightly soft and lightly browned.
- Add more oil during cooking, if needed.
- Top each slice with ricotta cheese.
- Spoon about 3 tablespoons of sauce over the slices and top with the mozzarella cheese.
- Add a little more sauce to the top and sprinkle with Parmesan cheese.
- Cover the pan, turn down the heat to low and allow to cook for 10 minutes.
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