Ingredients
Scale
- 2 large eggplants
- 1/4 cup olive oil
- 1 large onion
- 4 cloves garlic
- 28 oz crushed tomatoes
- 15 oz tomato sauce
- 15 oz ricotta cheese
- 1/2 cup grated Parmesan cheese
- 8 oz mozzarella cheese
- Fresh parsley
Instructions
- Preheat the oven to 375°F (190°C). Slice eggplants and optionally salt to remove moisture.
- Heat olive oil in a skillet and fry eggplant slices until golden brown or bake on a parchment-lined sheet.
- In a saucepan, sauté chopped onion and garlic; add crushed tomatoes and seasonings, simmering for flavor.
- Combine ricotta, Parmesan, beaten egg, and parsley in a bowl.
- In a greased baking dish, layer tomato sauce, eggplant, ricotta mixture, and mozzarella. Repeat layers.
- Cover with foil and bake for 30 minutes; uncover and bake until cheese is bubbly.
- Let rest before serving.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 7g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 50mg