Ingredients
Scale
- 2 large eggplants
- 1/4 cup olive oil
- 1 large onion
- 4 cloves garlic
- 28 oz crushed tomatoes
- 15 oz tomato sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 15 oz ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/4 cup chopped fresh parsley
- 8 oz shredded mozzarella cheese
Instructions
- Preheat the oven to 375°F (190°C). Slice the eggplants into 1/4-inch rounds; optionally salt them for moisture removal.
- In a skillet, heat olive oil over medium heat and fry eggplant slices until golden brown or bake on a parchment-lined sheet at 400°F (200°C) for about 20 minutes.
- In a saucepan, sauté onion and garlic until softened, then add crushed tomatoes and seasonings. Simmer for at least 15 minutes.
- Mix ricotta, Parmesan, beaten egg, parsley, salt, and pepper in a bowl.
- In a greased baking dish, layer tomato sauce, eggplant slices, ricotta mixture, and mozzarella cheese twice; top with remaining sauce and cheese.
- Cover with foil and bake for 30 minutes; uncover and bake an additional 15–20 minutes until bubbly.
- Let it rest for at least 10 minutes before serving.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 50mg