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Monday, October 27, 2014

Eggplant Parmesan For Two

I made this in dish about 40 minutes,
using slices of fried breaded eggplant,
some plain old jarred tomato sauce,
a cup of ricotta cheese and a handful
of shredded mozzarella cheese on top.
It's a good tasting meal that bakes up fast.
With just enough left over for sandwiches.

1 tablespoon olive oil
12 eggplant slices, breaded and fried
1 cup tomato sauce
1 cup ricotta cheese
1 cup shredded mozzarella
a dash of dried oregano

Preheat oven to 350 degrees F.
Drizzle bottom of a 8 inch baking dish with
olive oil and spread about 4 tablespoons of
tomato sauce in the baking dish.
Arrange four slices prepared eggplant
side by side in dish, then a tablespoon of
ricotta cheese on each eggplant slice.
Sprinkle with grated parmesan cheese.
Place four more eggplant slices, more ricotta
and some more tomato sauce on top.
Another layer of eggplant, ricotta and parmesan.
Top with tomato sauce making sure to cover all
of the top of the eggplant slices, sprinkle top with
Shredded mozzarella and season with oregano.
Bake dish covered for about 30 minutes then
remove cover to brown cheese on top just a little bit.
Remove and allow to cool 15 minutes before serving.

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