Eggplant Parmesan, Ricotta and Mozzarella Cheese for 2

May 2, 2016

 

That's a bit of Pesto on top of the Ricotta. I know you thought it was caviar. Because I am so gourmet. Remember the Ricotta doesn't really melt.

 

Sliced easy.

 Nice layers.

 

 

 Ready to bake.

 Baked!

 

 See, not to much sauce.

 I was in the mood to make the Ricotta.

 So I did.

 

This recipe is for two people, with a little left overs for lunch tomorrow. Or, make and freeze and give to a friend. Of course you can buy the Ricotta you don't have to make it yourself. I was just craving it on baguette, toasted and drizzled with olive oil and topped with Pesto. But if you want to make it, it's on my site. I had a little Pesto so I put it on top of the Ricotta Cheese. 

 

1 small eggplant peeled and sliced

3 eggs

2 Cups of flour, you might not use it all.

Olive Oil

Salt

Pepper

Garlic Powder

Red Chile Seeds

Marinara Sauce

Parmesan, Mozzarella and Ricotta Cheese I used about 3/4 Cup of each.

9x7 inch pan

 

Beat the eggs in a container you can dip the eggplant into. Do the same with the flour. 

I take the sliced eggplant one at a time, dip in flour and then in the egg, then back in the flour. Lay them on a parchment lined cooking sheet. Drizzle with a tiny bit of Olive Oil and turn over. Sprinkle with salt, pepper, garlic powder and Chili seeds and drizzle with a little more Olive Oil. Bake in a 350 degree oven until a little brown on both side. You might have to turn them over. This took me, in my little oven about 30 min. or so. Take out of oven and let cool just until you can pick them up. Put about 3/4 Cup of sauce in bottom of the pan that has been sprayed with cooking spray. Lay half of the baked eggplant on top of sauce and add the Mozzarella Cheese now add some more sauce just to cover the cheese. Put the rest of the eggplant on top of the sauce and add the Parmesan Cheese. Now put just a little sauce on top of the Parmesan Cheese and dot with Ricotta all over, and if you like add Pesto on top of the Ricotta. Bake at 350 degrees for about 35 to 45 min. Or until hot and bubbly and golden brown on top. The trick is to not add to much sauce or it will be to runny. You want to be able to slice into squares. Let cool down a bit before slicing. You can always add more sauce on top if you like. Enjoy your home cooked meal.

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