Ultimate Triple-Cheese Eggplant Parmigiana Delight

Triple-Cheese Eggplant (Aubergine) Parmigiana

🕒 Cook Time: 45 minutes
🕒 Prep Time: 45 minutes
🕒 Total Time: 1 hour 30 minutes

Description:
Indulge in the irresistible allure of Triple-Cheese Eggplant Parmigiana, a dish that boasts layers of cheesy goodness and savory sauce without the traditional breadcrumb coating. This lasagna-like delight pairs perfectly with a crisp green salad and some crusty bread, making it an ideal weeknight meal that’s both comforting and satisfying. While I recommend using my Angie’s Bella Marinara sauce for an extra burst of flavor, feel free to substitute your favorite pasta sauce to suit your taste preferences.

Ingredients:

• 1 eggplant
• 8 tablespoons olive oil
• 8 ounces ricotta cheese
• 6 ounces mozzarella cheese
• 1/2 cup Parmesan cheese
• 1 egg
• 1/2 cup fresh basil
• 3 teaspoons dried basil

Nutritional Information (Per Serving):

• Calories: 357.2
• Fat Content: 26.9g
• Saturated Fat Content: 8.7g
• Cholesterol Content: 63.8mg
• Sodium Content: 715.1mg
• Carbohydrate Content: 16.2g
• Fiber Content: 2.8g
• Sugar Content: 10.3g
• Protein Content: 13.8g

Servings: 8

Instructions:

1. If you prefer, you can opt to salt the eggplant slices to remove any potential bitterness. However, with fresh, young eggplants, this step can often be skipped, as it may actually enhance the eggplant’s ability to absorb the oil.

2. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to ensure it’s ready for baking later on.

3. In a mixing bowl, combine the ricotta cheese, mozzarella cheese, and 1/4 cup of Parmesan cheese. Stir in the egg and chopped fresh basil until well incorporated, creating a creamy and flavorful cheese mixture.

4. In a large skillet over medium heat, heat 4 tablespoons of olive oil. Quickly sauté the eggplant slices, ensuring each side is nicely browned. Repeat this process with the remaining eggplant slices, adding more olive oil to the skillet if needed to prevent sticking.

5. In a 9×13 inch baking dish, spread a layer of marinara sauce, using approximately 1 1/2 cups.

6. Arrange a single layer of sautéed eggplant slices on top of the sauce in the baking dish.

7. Spoon half of the prepared cheese mixture over the layer of eggplant, spreading it evenly to cover the surface.

8. Repeat the layering process, alternating between eggplant slices and cheese mixture until all ingredients are used, ensuring the top layer consists of cheese.

9. Pour the remaining marinara sauce over the layered dish, ensuring it’s evenly distributed. Sprinkle the remaining Parmesan cheese on top, along with extra mozzarella if desired, for an extra cheesy finish.

10. Bake the assembled dish in the preheated oven until the sauce is bubbly and the cheese is golden brown, typically taking around 30 to 45 minutes.

11. Once baked to perfection, remove the Triple-Cheese Eggplant Parmigiana from the oven and allow it to cool slightly before serving.

12. Serve hot, slicing into generous portions and savoring each cheesy, saucy bite alongside a refreshing salad and some crusty bread to soak up the delicious sauce.

Triple-Cheese Eggplant Parmigiana is sure to become a favorite in your recipe repertoire, offering a delightful blend of flavors and textures that will tantalize your taste buds with every mouthful. Enjoy this hearty, vegetarian dish as a satisfying main course that’s perfect for any occasion, whether it’s a cozy family dinner or a casual gathering with friends. Buon Appetito! 🍆🧀🍅