eggplant parm with ricotta and meat

Chris will absolutely love this recipe and so will you! I realize that generally this dish is meatless. Info. I am kind of embarrassed (ok - really embarrassed) to admit that I don't think I have ever even tried eggplant! It goes on the back of the range so that little hands won’t reach up and grab it causing a horrible horrific accident! Cut eggplant into 1/4 inch slices. Everyone was happy that there was plenty of sauce to mop up with crusty bread! The flavor tastes amazing with marinara. This means the eggplant is too ripe or it is beginning to rot. I love eggplant! I like to cut mine into squares. This was wonderful and was a big hit. Place a layer of spaghetti or marinara sauce in the bottom of a casserole dish, add a layer of eggplant, add a layer of Ricotta cheeese, another layer of the sauce, another layer of the eggplant and keep doing that until you have used all the eggplant, ricotta and sauce. If you have it, you can top it with some freshly chopped basil and more of the shredded cheddar. Using half of ricotta mixture, spoon a dollop onto each slice of eggplant. I didn't degorge my eggplants, and used a non-stick pan with a smear of extra-virgin olive oil. Repeat the layers again...eggplant, ricotta, Parmesan, Mozzarella and Meat Sauce. Dip the eggplant into the egg wash and then into the crumbs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. You want to look for eggplant with a deep purple color that covers the entire vegetable. Arrange half the grilled eggplant over the meat sauce. If you don't want to make a meat sauce you can just use 2 jars of your favorite store bought sauce or make the sauce above without using the meat. Repeat with remaining slices. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. When assembling instead of trying to smooth out the ricotta mixture I just put a dollop on each eggplant round then put another eggplant round right on top of that then added another ricotta dollop. Why? Once all the eggplant slices have been fried, put a thin layer of the meat sauce in the bottom of a 9×13 cake pan. I became very interested in this dish when I was searching for eggplant recipes. Begin with  a layer of your breaded eggplant in the bottom of a casserole dish. Repeat layering two more times to create three complete layers. Spread with ⅓ of the ricotta cheese mixture. Percent Daily Values are based on a 2,000 calorie diet. Pop it into the oven and bake for 30-45 minutes at 350 degrees until the cheese is bubbly and melted! Learn how your comment data is processed. 369 calories; protein 14.1g; carbohydrates 23.5g; fat 24.7g; cholesterol 52.5mg; sodium 2074.6mg. (I’m easy like that!). It’s savory, smoky, and loaded with earthy flavors that go perfectly with the creamy parmesan. Top with a sprinkling of mozzarella and place in a 350 degree oven for 35-40 minutes until cheese and sauce are bubbling. And hubby has asked that I make it again at the earliest available opportunity. Dipped slices in egg then italian bread crumbs then browned in skillet for about 2 minutes each side. I added a little dried onion flake because I didn’t have a fresh onion. I make mine with a meat sauce BUT…you can make it meatless! Epic fail!). Arrange a single layer of eggplant slices on top of the sauce. In a large mixing bowl, combine ricotta, Parmesan and basil. No gift befits the food-obsessed people in your life like a cookbook. Meatballs Ricotta and parmesan go perfectly well together. tub of ricotta (15 oz) and a 8 oz bag mozzerella and a sm. Making sure both sides are well coated. https://www.tasteofhome.com/recipes/the-best-eggplant-parmesan Degorging (ie salting) is done only to take away bitterness (not make eggplant tender as some reviewers believe), and it is not necessary when you have wonderful tight-skinned, fresh young eggplants. I also rolled the eggplant pieces in italian breadcrumbs and then fried them. Degorging actually might contribute to the greasiness of the dish. lol) That’s just one step we can toss aside. You can cut a few up to fill in the empty spots. This is my very own interpretation of Eggplant Parmigiana. What makes this a five-star for me was the addition of the ricotta cheese mixture. I sliced the eggplant about 1/4 inch thick and allowed it to sweat for about 2 hours. Ideally, you would end with a cheese layer, though I added sauce as the top layer. This recipe for this vegetarian ricotta and eggplant casserole was once again inspired by this great French magazine called Saveurs (I swear I always want to try half of their recipes!) Now, slice it into ¼ inch slices like so…, Next place a big fry skillet on the stove top and get that heating up with some oil. 2-3 medium eggplants, thinly sliced Salt, to taste 8-10 basil leaves, chopped 15 ounces ricotta cheese, drained of excess moisture 1 cup mozzarella cheese 1/2 cup parmesan cheese 4 eggs, beaten, divided Flour Italian seasoned bread crumbs Oil for frying Marinara sauce for dipping. The meat sauce should be done by now and the house should smell like little Italy! I made double the amount and had too much sauce (Best Marinara Sauce Yet, here at AllRecipes), which made it a little sloppy when serving, but nonetheless yummy. Bake in the oven (350º) for 40-45 minutes. ", Congrats! Cut into squares and serve. Lightly oil a 13- by 9-inch glass baking dish. This is always the most enjoyable part of making any kind of layered baked dish. Thanks for sending this in - it will certainly become one of my regular dishes! I know! I spread all of that in a middle layer: Sauce eggplant mozzarella parmesan repeat then the ricotta mixture sauce eggplant mozzarella parmesan repeat. Hope this helps you out! In a 9x13 inch baking dish, evenly spread 1 1/2 cups of spaghetti sauce. (Frankly, I’m a little sick of all the sweating going on around here right now! Please…with sugar on top!). You see, eggplant mysteriously soaks up olive oil requiring me to add more and more and more and...you get the picture. Roast until eggplant is tender and golden, turning halfway through, 25 to 30 minutes. Ladle some gravy in the bottom of the baking dish. It's a keeper!! I hope you love this dish as much as we do. In a small bowl, combine ricotta, remaining 1 egg white and remaining 1/8 tsp salt. Put half the cheese mixture over the grilled eggplant layer, add half the meat sauce and half the mozzarella, spreading all the ingredients evenly. Heat a large skillet over medium high heat with about ½ inch of vegetable oil. TIP: If you want your cheese a little brown place it under the broiler for a few minutes but, be sure to watch it! My family loved this recipe. This site uses Akismet to reduce spam. Instead of having an even casserole I had 12 individual eggplant mounds that were easy and attractive to plate. In a large skillet, heat 4 tablespoons olive oil over medium heat. Broil, turning once, until browned, about 5 minutes per … © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition Rinse the eggplant in cold water until all salt is removed. I made a few changes based on other reviewers suggestions. Learn how to make this classic winter warmer with recipes from around the world. Boyfriend said "This is the best meal you've made...and I'm not just saying that to be nice. Step six. I get so excited when I start seeing rich deep purple in the markets this time of year! Eggplant parm. Degorging (ie salting) is done only to take away bitterness (not make eggplant tender as some reviewers believe), and it is not necessary when you have wonderful tight-skinned, fresh young eggplants. Spoon 1½ cups meat sauce over mozzarella, then sprinkle with ¼ cup parmesan cheese. Then sprinkle with a layer of Parmesan cheese and a layer of Mozzarella Cheese. This post may contain affiliate links, which means that I may make a commission from any purchases at no additional cost to you. Place sliced, coated eggplant into the frying pan. Ricotta cheese does not come in 16 ounce containers, only 15 ounce, then 2 pound and 3 pound. Next, add diced tomatoes, tomato paste, tomato sauce (gotta love those cans of tomatoes…keep’em coming! There’s a big hit of minced garlic in there too! ), water, sugar, spices and garlic. It’s just down right delicious! Dip eggplant into the egg wash and then dip into the bread crumbs being sure all sides are coated. (Be sure to place pan on the back burner!). Sprinkle eggplant with 1/8 teaspoon salt. Layer half of eggplant slices over pasta sauce. Your welcome! Her's how I made it: peeled the eggplant sliced it and salted it with sea salt. You can do either! Thank You! This is not a hard recipe! Once cooked, remove and place on dish covered with a paper towel to drain off any excess oil. Using a knife to trim the purple skin off the eggplant! Set meat and drippings aside. Everyone was happy that there was plenty of sauce to mop up with crusty bread! Next carefully place the breaded eggplant into the oil in your large fry pan. (I will always let you know what you can “tweek” that won’t ruin a recipe I’m sharing. Crack eggs and place them into a shallow pie plate. You want to end with the sauce. Warning… meatless dishes…yeah…not so much in this house! Very little fat, and no bitterness. Just keep a close eye on it. Italian Eggplant Ricotta Bake I guess you can’t get more Italian than eggplants and ricotta cheese. This is an amazing flavorful Eggplant Parmigiana with a rich robust meat sauce, Ricotta cheese, Parmesan Cheese, and Mozzarella Cheese! This recipe won out over the other Eggplant Parmesan recipes for me because of the addition of ricotta, which I love, and makes it like a delicious pasta-less lasagna. To assemble, spoon 1/2 cup pasta sauce in bottom of a 13 x 9-inch glass baking dish coated with cooking spray. Sprinkle with Parmesan cheese. and a nice healthy green salad to wash all the guilt down with! This makes a delicious entree served with a salad and garlic bread. You also can leave out the Ricotta Cheese if you don't like it. Lay a fourth of eggplant slices in bottom of prepared dish; spread with half of marinara sauce. Step seven. Repeat layering process until all the eggplant and cheese mixture is used. *As an Amazon Associate I earn from qualifying purchases. I promise this won't be watery or bitter! You are going to brown one pound of ground beef. Add in 2 eggplant slices; cook until golden brown (about 5 minutes on each side). Flip and cook on the other side. Place slices in a colander, and place a dish underneath the colander to capture liquid that will sweat out of the eggplant. lol), I realize a lot of chef’s leave it on for the color and I’m sure it has a million nutrients in it but, I don’t like it. Drain off any excess fat. We ate almost the whole pan. Excellent! Once done cooking, place them on a paper towel lined plate so that the excess oil can drain off. Add comma separated list of ingredients to exclude from recipe. Repeat this process until your glass baking dish is loaded. Welcome to My Nest! Moussaka Recipe (Eggplant Casserole) | The Mediterranean Dish Add in 3 Tablespoons of water and whisk again. My Eggplant Parmigiana is like no other…even if you don’t like eggplant…you’ll love this! My husband loved all of the cheese and told me this one is a keeper. Mix until all ingredients are well incorporated. Is it possible not to love? This recipe won out over the other Eggplant Parmesan recipes for me because of the addition of ricotta, which I love, and makes it like a delicious pasta-less lasagna. Place eggplant slices into prepared baking dish, overlapping the slices. Top with ¼ of mozzarella cheese slices. Add ricotta cheese, parmesan cheese, egg, oregano and salt in a bowl and mix until it is combined. Degorging (ie salting) is done only to take away bitterness (not make eggplant tender as some reviewers believe), and it is not necessary when you have wonderful tight-skinned, fresh young eggplants. In a large skillet, heat 4 tablespoons olive … Pour 2 cups of sauce into the bottom of an 8x13 baking dish. My good friend Ann makes the best eggplant parm. PREPARATION. Very good! I have made this dish before and it was a watery, soupy, bitter mess. An Italian dish that is a favorite at this Nest! (A stray piece may end up in your mouth! This easy, simple Italian Eggplant Ricotta Bake is a perfect summertime comfort food.Continue Reading Cook remaining eggplant till it is all cooked. Start with some sauce on the bottom of the pan, next layer the eggplant slices, followed by a few heavy dollops of the ricotta cheese mixture, and then top with the mozzarella slices and shredded fontina. Of a casserole dish have a fresh onion use up the whole tub and fill... Sick of all the eggplant after dipping it in milk and breadcrumbs: //www.tasteofhome.com/recipes/the-best-eggplant-parmesan add ricotta cheese of. ( ok - really embarrassed ) to admit that I make it again at the earliest available.! 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