BAKED EGGPLANT PARM WITH LEMONY RICCOTA AND BASIL

This is moderately lighter than a traditional eggplant parm in that it skips the typical messy frying part. You achieve the same crispness on the eggplant baking the breaded slices in the oven. To cut down on cooking time, substitute your favorite jarred tomato sauce for the homemade recommended. You won’t sacrifice much in the flavor department. I use pre-shredded mozzarella as a short cut as well (gasp!). Do make sure to season your ricotta; the lemon and garlic really kick the whole dish up a notch.

Ingredients

  • 2 medium eggplant
  • 1 cup regular bread crumbs
  • 1 cup panko bread crumbs
  • 1/2 cup grated parmesan + more for sprinkling between layers
  • 1 tsp granulated garlic
  • 1 tsp dried oregano
  • 3 eggs, beaten
  • Kosher salt, pepper and Maldon salt
  • 3-4 cups homemade tomato sauce or 1 32-oz jar Rao’s marinara sauce
  • 1 cups shredded mozzarella (4 oz)
  • 2 cups ricotta (seasoned with salt, a little grated garlic and lemon zest if you have the time)
  • 1 cup fresh basil leaves
  • 2 garlic cloves, thinly sliced

Method

Preheat the oven to 425 degrees and line two sheet trays with parchment. Drizzle the parchment lightly with evoo.

Break three eggs in one shallow wide bowl and combine the breadcrumbs, panko, parm, granulated garlic, and dried oregano in a second. Season both the beaten eggs and breadcrumb mixture with a pinch of salt and a few turns of black pepper.

Slice the eggplant into ~half inch discs. Lay them out and season them lightly with salt and black pepper. Submerge each eggplant slice first in the egg mixture, then into the breadcrumbs. Press the breadcrumb mixture into the eggplant. Place finished coated eggplant on the sheet trays as you go. Drizzle the top of the slices lightly with evoo.

Bake for ~40 minutes, flipping the slices after each 10 minute increment and rotating the sheet trays halfway through. They should be golden brown and crispy so adjust timing accordingly.

Meanwhile, ready the rest of the ingredients: tomato sauce (homemade or jarred), shredded mozzarella, seasoned ricotta, basil and sliced garlic cloves.

When the eggplant sliced are nice and crispy, build your eggplant parm in two layers in a baking dish as follows: a layer of tomato sauce, eggplant, dolloped ricotta, mozzarella, parm, basil, garlic, tomato sauce, ricotta, sauce, garlic, basil, mozzarella, parm. Ha! Okay, that’s how I do it but it will be delicious however it’s layered just make sure you start with tomato sauce and end with more sauce and cheese.

Return to the oven to bake for another 20 minutes until bubbling. Enjoy right away or as leftovers for up to 4 days. It reheats beautifully.

Feeds: ~6 people generously