Daily Dinner Table

Ideas for dinner tonight. Household and kitchen tips, recipes, tweaks. What's worked great, and not so great.

Eggplant with parmesan

What a simple way to prepare eggplant! It’s another favorite.  Easy, delicious, healthy. Serve this with a simple salad of Romaine with a bit of squeezed fresh lemon juice, shredded parmesan and a sprinkling of olive oil, and you have a great light dinner. Oh! Don’t forget the crusty bread! Please remember, all measurements are approximant. Use this recipe as a guide to your preferences.

You’ll need:

1 large eggplant, peeled and sliced in 1/4 ” slices

olive oil

1 -1 1/2 c part skim ricotta cheese

1/4 c diced onion

2 T minced garlic

1 jar of  your favorite spaghetti sauce

1 c shredded or grated parmesan cheese

roughly chopped basil

Pre-heat oven to 400 degrees

Lightly brush eggplant slices with olive oil on both sides.

In non stick frying pan, (or broiler) on medium- medium high heat,  cook eggplant slices for about 4 minutes on each side. Just until lightly browned and softened. Place cooked eggplant slices aside on a plate.

In same pan, heat a little olive oil over medium heat, add onion until softened, add garlic. Cook for a couple of minutes to meld flavors. Set aside.

In bowl, mix 1-1/2 c ricotta, onion and garlic, 1/4 c parmesan.

In lightly greased baking pan, layer eggplant slices evenly. Top slices with ricotta mixture, a drizzle of basil,  and a small dollop of sauce. Repeat with another layer of eggplant, ricotta, parmesan, spaghetti sauce, basil and a tiny dot of ricotta. 

Bake, uncovered for about 20 minutes, or until lightly browned and cheese has softened.  Serve with salad and crusty bread. 


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This entry was posted on June 16, 2012 by in main dish, vegetable, vegetarian and tagged , , , , , , , , , , .
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