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Recipes:
Entrees
January 1, 2011

Eggplant Parmesan

Recipes:  
Entrees
January 1, 2011

Eggplant Parmesan

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Eggplant Parmesan
Author: 
Recipe type: entrees
 
Ingredients
  • 3 medium eggplants, about 2 pounds
  • Olive oil-flavored cooking spray
  • 1 ounce dried basil
  • 4 ounces parmesan cheese, grated
  • 48 ounces marinara sauce
  • 1 ounce Italian seasoning
  • 2 pounds no-cook lasagna noodles
  • 2 pounds ricotta cheese
  • 1 pound shredded mozzarella
  • 4 ounces fresh basil or parsley, chopped
Instructions
  1. Preheat you broiler.
  2. Trim ends and peel the eggplant, and cut cross-wise into ¼ –inch slices.
  3. Place on parchment –lined sheet pan, and coat with cooking spray.
  4. Broil about 5 minutes, or until browned.
  5. Turn the slices, spray again, and broil another 2 to 3 minutes, or until browned.
  6. Remove eggplant slices from boiler and sprinkle with basil and parmesan cheese.
  7. Return to broiler, and broil until cheese is golden brown.
  8. Remove pan from broiler; let eggplant cool 5 minutes.
  9. Combine marinara sauce and Italian seasoning.
  10. Spread 16 ounces of sauce in bottom of hotel pan.
  11. Cover with noodles with half of the ricotta.
  12. Top with eggplant slices and cover eggplant with 8 ounces of sauce.
  13. Repeat noodle, sauce and ricotta layers.
  14. Finish with a layer of noodles and remaining sauce.
  15. Cover pan with aluminum foil. Bake at 375 degree oven for 40 minutes, or until hot through. Let stand at least 5 minutes before cutting.
  16. For service, keep warm in the oven.
  17. Sauce individual portions, if needed, with about 2 ounces.
  18. Sprinkle with shredded mozzarella.
  19. Place on sizzle platter and bake until cheese is melted.
  20. Plate and garnish with fresh basil or parsley.
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