Layered Eggplant Parmesan Bake with Fresh Basil

Recipe Collection: Dinner

Layered Eggplant Parmesan Bake with Fresh Basil brings the rich flavors of Italy to your table. This vegetarian dish features tender eggplant, luscious ricotta, and melty mozzarella, all enveloped in a robust pasta sauce. Perfect for family dinners or gatherings, it pairs wonderfully with a crisp salad or garlic bread. This recipe is ideal for those following a vegetarian diet and is free from gluten, making it a versatile choice for various dietary needs. Easily accessible through the easyChef Pro App, you can explore personalized recipe recommendations, AI-powered pantry tracking, and a smart shopping list for effortless meal planning. Select this recipe today and transform your cooking experience!

Overview

This classic Italian dish features layers of tender eggplant, creamy ricotta, and gooey mozzarella, all baked to perfection with a rich pasta sauce. It's a comforting and flavorful entree that pairs beautifully with a fresh salad and garlic bread.

Diet Type

Vegetarian

Allergies

Dairy, Egg

Cuisine

Italian

Serving Size: 8

Cooking Time: 100 minutes

Ingredients

• 1 Whole eggplant, sliced
• 1.5 Tablespoons (tbsp) salt
• 8 Tablespoons (tbsp) olive oil
• 8 Ounces (oz) ricotta cheese
• 6 Ounces (oz) mozzarella cheese, shredded
• 0.5 Cups Parmesan cheese, grated
• 1 Whole egg, whisked
• 0.5 Cups fresh basil, minced
• 4 Cups pasta sauce

Steps

1. Sprinkle both sides of the eggplant slices with salt. Place slices in a colander over a dish to catch the liquid. Let sit for 30 minutes to sweat out excess moisture.
2. Preheat the oven to 350°F (175°C). In a medium bowl, combine ricotta, mozzarella, and 1/4 cup of Parmesan cheese. Mix in the whisked egg and minced basil.
3. Rinse the eggplant slices under cold water to remove the salt. Heat 4 tablespoons of olive oil in a large skillet over medium heat. Brown each side of the eggplant slices in batches, adding more oil as needed.
4. Spread 1.5 cups of pasta sauce evenly in a 9x13 inch baking dish. Arrange a layer of sliced eggplant over the sauce. Top with half of the cheese mixture. Repeat the layering process with remaining eggplant and cheese mixture. Pour the remaining sauce over the top and sprinkle with the remaining Parmesan cheese.
5. Bake in the preheated oven for 30 to 45 minutes, until the sauce is bubbly and the cheese is golden. Serve hot.

Enjoy your homemade Layered Eggplant Parmesan Bake with Fresh Basil!