Quick Stove Top Eggplant (Aubergine) Parmesan

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READY IN: 40mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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