Eggplant Parmigiana with Ricotta Mozzarella and Spinach
3.6 هزار بار بازدید -
3 سال پیش
-
This classic eggplant parmesan recipe
This classic eggplant parmesan recipe is simple and comforting. Lightly breaded eggplant, fresh made marinara sauce, sautéed fresh spinach, ricotta cheese, shredded mozzarella and parmesan cheese. Baked to a delicious golden brown meal for a week day dinner with your family.
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Ingredients for 4 portions:
2 large eggplants (aubergines)
3 cups shredded mozzarella cheese ( about 12 ounces)
1/2 cup all-purpose flour
3 eggs
16 oz of fresh ricotta cheese
8 oz fresh spinach (just leaves)
1/2 cup vegetable oil (for fried eggplant method)
1 1/2 cups breadcrumbs (seasoned)
1/2 cup parmesan cheese grated
3 cups of your favorite tomato sauce OR,
2 lbs of fresh tomatoes, if, sauce is made from scratch
1/2 small onion (thinly cut)
2 clove of garlic
1/2 teaspoon (each) salt & black pepper
2 teaspoons chopped parsley
1 teaspoon garlic powder (add to breadcrumbs)
1-2 sprig of fresh basil
If you prefer to bake the eggplant instead of frying, follow this steps.
Bread and bake the eggplant: Combine breadcrumbs, pecorino Romano, 1/2 teaspoon salt, and pepper. Put flour, eggs, and breadcrumb mixture in 3 separate dishes. Dredge eggplant in flour, shaking off excess. Dip in egg, letting excess drip off. Dredge in breadcrumbs to coat.
Baking: Preheat oven to 350°F 180°C) and arrange breaded slices onto a sheet pan that is brushed or sprayed with oil. Bake for 25 minutes until golden.
Assemble: in a large casserole dish, spread a thin layer of spaghetti sauce on the bottom. Then layer breaded eggplant slices, and top with the ricotta mixture, mozzarella and parmesan cheese, and repeat with an additional layer of breaded eggplant. Top it with your favorite marinara sauce and shredded mozzarella and parmesan cheese.
Bake at 400°F (200°C) uncovered for about 20 to 25 minutes or, until cheese is browned and melted. when ready, top with whole or chopped fresh basil leaves, and serve!
Subscribe to this channel:chefnicoskitchen
and press the bell, you will not miss none of the upcoming quick, and easy recipes.
Follow me on: chefnicoskitchen
Subscribe to You Favorite Recipes chefnicoskitchen
You can also share this video with your friends on social networks: Eggplant Parmigiana with Ricotta Mozz...
Ingredients for 4 portions:
2 large eggplants (aubergines)
3 cups shredded mozzarella cheese ( about 12 ounces)
1/2 cup all-purpose flour
3 eggs
16 oz of fresh ricotta cheese
8 oz fresh spinach (just leaves)
1/2 cup vegetable oil (for fried eggplant method)
1 1/2 cups breadcrumbs (seasoned)
1/2 cup parmesan cheese grated
3 cups of your favorite tomato sauce OR,
2 lbs of fresh tomatoes, if, sauce is made from scratch
1/2 small onion (thinly cut)
2 clove of garlic
1/2 teaspoon (each) salt & black pepper
2 teaspoons chopped parsley
1 teaspoon garlic powder (add to breadcrumbs)
1-2 sprig of fresh basil
If you prefer to bake the eggplant instead of frying, follow this steps.
Bread and bake the eggplant: Combine breadcrumbs, pecorino Romano, 1/2 teaspoon salt, and pepper. Put flour, eggs, and breadcrumb mixture in 3 separate dishes. Dredge eggplant in flour, shaking off excess. Dip in egg, letting excess drip off. Dredge in breadcrumbs to coat.
Baking: Preheat oven to 350°F 180°C) and arrange breaded slices onto a sheet pan that is brushed or sprayed with oil. Bake for 25 minutes until golden.
Assemble: in a large casserole dish, spread a thin layer of spaghetti sauce on the bottom. Then layer breaded eggplant slices, and top with the ricotta mixture, mozzarella and parmesan cheese, and repeat with an additional layer of breaded eggplant. Top it with your favorite marinara sauce and shredded mozzarella and parmesan cheese.
Bake at 400°F (200°C) uncovered for about 20 to 25 minutes or, until cheese is browned and melted. when ready, top with whole or chopped fresh basil leaves, and serve!
3 سال پیش
در تاریخ 1400/11/16 منتشر شده
است.
3,607
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