Triple-Cheese Eggplant (Aubergine) Parmigiana

May 10, 2023May 10, 20230 1

Triple-Cheese Eggplant (Aubergine) Parmigiana - A cheesy and delicious twist on a classic Italian dish

by The Chefin Main

Prep

20 min

Cook

30 min

Ready In

50 min

Level

Easy

Rating

Ingredients

	1 large firm eggplant , cut into 1/2 inch slices
	8 tablespoons olive oil
	8 ounces ricotta cheese
	6 ounces shredded mozzarella cheese
	1/2 cup grated parmesan cheese
	1 egg , beaten
	1/2 cup chopped fresh basil or 2 teaspoons dried basil
	3 cups angie bella marinara sauce ( or your favorite tomato pasta sauce )

Nutrision Information

Servings Per Recipe

Calories

413

Sugar

Fat

33g

Triple-Cheese Eggplant Parmigiana is a twist on the classic Italian dish and is sure to be a crowd-pleaser. The creamy, cheesy filling is nestled between layers of tender eggplant and tangy tomato sauce, making for a delicious and filling main course. Whether you're a vegetarian or just looking for a meat-free meal option, this dish is sure to satisfy. The combination of three types of cheese and fresh herbs gives this dish a burst of flavor and richness that will make it a new favorite in your household.

Instructions

1.	Preheat oven to 375°F (190°C).
2.	In a large skillet, heat 4 tablespoons of olive oil over medium-high heat until it shimmers. Add the eggplant slices and cook until tender and lightly browned, about 2-3 minutes per side. Remove from skillet and set aside.
3.	In a small bowl, mix together the ricotta cheese, shredded mozzarella cheese, parmesan cheese, egg, and chopped basil.
4.	In a 9x13 inch baking dish, spoon a layer of marinara sauce, then arrange a layer of eggplant slices on top. Spoon the cheese mixture over the eggplant slices, spreading it evenly. Repeat layering process, ending with a final layer of marinara sauce and a sprinkle of parmesan cheese on top.
5.	Bake until the cheese is melted and bubbly and the top is lightly browned, about 25-30 minutes.

PROS

This dish is a great vegetarian main course option, and can be made vegan by using a vegan cheese substitute.

The combination of three types of cheese makes for a delicious, rich flavor.

CONS

Eggplant can be bitter if not cooked correctly, so it’s important to salt and drain the slices before cooking.

This dish can be high in calories due to the cheese content.

HEALTH & BENEFITS

Eggplant is a great source of dietary fiber, vitamins B1, B6, and potassium.
The marinara sauce adds a serving of vegetables to your meal.
Using a low-fat or vegan cheese substitute can reduce the overall fat content of the dish.