Main Course
Eggplant Parmesan Bake
Image and Recipe Copyright © 2003-2010 Jennifer Iserloh
Baked in ramekins, these creamy mounds of eggplant unmold easily, a sure-fire hit for your next dinner party when you serve them on salad plates with extra sauce.
Serves 8, 1 cup per serving
Ingredients
1 pound Italian eggplants, stems removed
1 28-oz can whole peeled tomatoes
1 clove of garlic, chopped
1 small onion, chopped
1 teaspoon sherry vinegar
2 tablespoon olive oil
1 16-ounce container low-fat ricotta
2 egg whites
1/2 cup grated reduced-fat grated Parmesan or Pecorino Romano
1/2 cup grated Part-skim mozzarella
1/2 cup 2% milk
1 handful of fresh basil leaves, torn
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Directions
Peel eggplant and slice length-wise into 1/8 inch thick pieces. Sprinkle both sides with salt and allow to rest on a paper towel while you prepare the sauce and filling.
With an immersion blender or in a food processor, purée tomatoes, garlic, onion, vinegar, and olive oil. Season with salt and pepper and set aside. In a medium bowl, whisk ricotta, egg whites, and milk together. Stir in Pecorino and season with salt and pepper.
Preheat oven to 350° F. Dry eggplant slices with a dishtowel or paper towel to remove the bitter juices. In a large skillet, heat olive oil over medium heat. Sauté the slices on both sides, 4-5 minute per side until the eggplant is almost cooked through. Place on a paper towel to catch the excess oil.
Spray 8 six-oz ramekins or foil cups with cooking spray. Line each ramekin with eggplant slices then add 1 tablespoon of the tomato sauce. Fill each ramekin almost to the top with the ricotta mixture. Cover with a few pieces of the torn basil, and top with additional tomato sauce. Sprinkle two tablespoons of the mozzarella
Place the ramekins on a cookie sheet and bake for 35-40 minutes until the cheese begins to brown around the edges. Cool 1-2 minutes before serving.
Make It A Meal
Serve with Roasted Lemon Asparagus or Sauteed Spinach.
Wine Pairing
Rose, Pinot Noir
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Discussion
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June 18, 2009, 10:33 am
This looks great, I am making it today and let you know what my family think
June 20, 2009, 10:56 am
Totally Yummy, I love it.
Thank you!
November 28, 2009, 9:42 am
Jen – I’m obviously all over your site right now. I have been looking for healthy – inexpensive – recipes…so important right now in this economy. Question: Can you also make this in a baking dish instead of the individual ramekins (I only have 6 and they’re 4 oz each). Will the baking time change?
November 30, 2009, 4:07 pm
Hey JT!
Thank you so much for checking out the site! Cooking can be a great way cash- the more you cook the more you save
Sure you can make it in one large dish. I would bake it 8 to 10 minutes longer if you go that route.