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baked eggplant parm

(1 rating)
Geri24 avatar
Recipe by
Nora M
@Geri24
Jensen Beach, FL

Mom wanted to cook a non fry version of the eggplant parm. and she came up with this in the early 1970's. We all ran to the table when she made this as kids.

(1 rating)
yield 6 -8
prep time 20 Min
cook time 45 Min
method Bake

Ingredients For baked eggplant parm

  • 2 md
    peeled eggplant,1/4 inch sliced and par boiled 10 mins.,drained
  • 1 jar
    basil and tomato sauce
  • 4
    eggs slightly beaten
  • 1 Tbsp
    olive oil
  • 3/4 c
    locatelli brand pecreno romano grated
  • 1/4 lb
    deli sliced thin provalone cheese
  • 1/4 lb
    deli sliced thin american cheese
  • 1/4 lb
    mozzarella cheese,shredded
  • 1 c
    ricotta cheese
  • 1/8 tsp
    black pepper
  • 6
    basil leaves
  • 1 tsp
    parsley dried

How To Make baked eggplant parm

  • 1
    Mix 3 slightly beaten eggs with basil and tomato sauce of you choosing
  • 2
    Place 2 tsp of olive oil coat lightly bottom of baking dish with tomato mixture
  • 3
    Combine 1/2 cup locatelli grated cheese with 1 cup of ricotta cheese,1/8 tsp of black pepper and 1 slightly beaten egg, 1 tsp dried parsley mix well
  • 4
    Layer eggplant with tomato sauce mixture and drop tsps. of ricotta thru out until gone on first layer,1/2 sliced cheese mixture,tear 6 basil leaves scatter on top
  • 5
    Place remaining eggplant layer with sauce,1/2 remaining sliced cheese mixture,sprinkle remaining 1/4 locatelli grated cheese on top, 1/4 cup shredded mozzarella
  • 6
    Cover tightly with foil bake at 350 for 40 -45 min.
  • 7
    Let cool for 5 mins. then cut into squares serve with side of freshly steamed green beans
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