Kittencal's Layered Eggplant Ricotta Marinara (Vegetarian)

40m
Prep Time
35m
Cook Time
1h 15m
Ready In


"This a restaurant-quality dish that may easily be made at home, I use my marinara sauce (posted here on this site)you may use your own favorite sauce, the success of this dish will mainly depend on the flavor of the marinara sauce that you use so try to use a good quality sauce I purchase one medium eggplant to use for this recipe, use as many slices as needed that will fit into your baking dish in one layer without over crowding, fit the eggplant slices in the dish before starting so you will know how many to use, if you are serving more than 5 people I suggest to double the recipe and make on a large baking sheet or two 13 x 9-inch pans, this dish is not at all complicated to make and you will receive rave reviews when you serve this to family and/or friends! I suggest to “sweat" the eggplant slices before using for this recipe. If desired you may bread all the slices then refrigerate up to 6 hours before frying."

Original is 7 servings
  • FOR THE CHEESE MIXTURE

Nutritional

  • Serving Size: 1 (203.4 g)
  • Calories 450.5
  • Total Fat - 23.3 g
  • Saturated Fat - 11.9 g
  • Cholesterol - 151.2 mg
  • Sodium - 1606.6 mg
  • Total Carbohydrate - 29.2 g
  • Dietary Fiber - 2.4 g
  • Sugars - 6.4 g
  • Protein - 31 g
  • Calcium - 862 mg
  • Iron - 2.2 mg
  • Vitamin C - 1.5 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Grease a 13 x 9-inch baking pan.

Step 2

N a bowl mix all cheese mixture together until well blended then refrigerate until ready to use.

Step 3

After “sweating” the eggplant slices; place the flour onto a plate or in a shallow bowl.

Step 4

Place the eggs in a shallow bowl then beat lightly with 1 tablespoon water.

Step 5

In a shallow bowl combine the breadcrumbs with 1/2 cup Parmesan cheese 1 teaspoon seasoned salt, black pepper, garlic powder and Italian seasoning.

Step 6

Coat the eggplant slices firstly into the flour, then into the eggs allowing excess to drip off, then lastly coat in the breadcrumb mixture pressing down with hands to adhere to crumbs to the slices (at this point you may refrigerate until ready to fry).

Step 7

Heat olive oil in a skillet over medium-high heat; add in 1 to 2 slices at a time and fry on both sides until golden brown (about 3 minutes per side) transfer to baking dish in 1 layer and without over crowding.

Step 8

Spread the ricotta over the top of the slices.

Step 9

Izzle the marinara over the ricotta (you do not have to cover the cheese completely).

Step 10

Sprinkle the top of the marinara with Parmesan cheese, the top with about 2 cups of shredded mozzarella cheese.

Step 11

Bake in a preheated 350 degree F oven for about 25-35 minutes or until hot and bubbly.

Tips


No special items needed.

1 Reviews

sherrie

I never made eggplant before. Followed recipe exactly as written. It was light( I soaked and drained eggplant) It is light and delicious! I love Kittencal recipes!

5.0

review by:
(13 Sep 2012)

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