Baked Eggplant (version X)
1 or 2 tablespoons olive oil
Heat oven to 350F. Coat a glass oven-proof dish with olive oil. Arrange eggplant slices on the bottom of the dish (only one layer of eggplant). Spread a layer of spaghetti sauce evenly over them; dot with ricotta, spread shredded mozzarella. Repeat process until you have a couple of layers of eggplant, sauce, ricotta, and mozzarella. After all the layers are arranged, sprinkle grated parmesan on top.
1 eggplant, peeled and sliced in 1/8" slices
1/2 cup spaghetti sauce. Some prefer less sauce
1 cup ricotta cheese
5 ounces shredded mozzarella cheese
2 ounces grated parmesan cheese
Cover with aluminum foil, bake for 40 minutes or until the eggplant is thoroughly cooked. Remove foil and bake uncovered for an additional 10 minutes.
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