eggplant parm with ricotta and meat

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Put half the cheese mixture over the grilled eggplant layer, add half the meat sauce and half the mozzarella, spreading all the ingredients evenly. It’s just down right delicious! Although not difficult per se there are quite a few steps to this recipe and I wanted it to be worth the time so I made several smallish tins of it and froze them. Spray a casserole dish with Pam non-stick cooking spray. In another shallow dish mix bread crumbs, Parmesan cheese, garlic salt, and pepper. Next carefully place the breaded eggplant into the oil in your large fry pan. I made a few changes based on other reviewers suggestions. I coated the eggplant in a large plastic bag as one reviewer suggested and that sure kept things from getting messy! You can cut some of the pieces up to fit into the bare spots. (Yes, I realize there is no picture of that final step…I got excited about eating it! Mix until all ingredients are well incorporated. I didn't degorge my eggplants, and used a non-stick pan with a smear of extra-virgin olive oil. Lay down the first layer of 6 eggplant slices. Layer on half of the ricotta … The only other change I made was to leave out the egg from the ricotta mixture since one person was allergic to eggs. Lay 4 pieces of eggplant on the gravy and dollop some of the ricotta cheese mixture on top of the vegetable. In a large mixing bowl, combine ricotta, Parmesan and basil. To finish, place a final layer of eggplant, topped with another 1 cup of meat sauce to cover the eggplant. On top of the sauce, layer half of the eggplant slices. This post may contain affiliate links, which means that I may make a commission from any purchases at no additional cost to you. Next spoon a layer of meat sauce on top. (A stray piece may end up in your mouth! In a 9x13 inch baking dish, evenly spread 1 1/2 cups of spaghetti sauce. Next, add diced tomatoes, tomato paste, tomato sauce (gotta love those cans of tomatoes…keep’em coming! TIP: If you don’t want to hassle with making your own sauce crack open a bottle of store bought sauce and mix it together with your meat and let it simmer for about 20 minutes OR don’t add meat and just have a couple of bottles of your favorite sauce ready to go! Watch them carefully…(they do tricks…not really), they will cook fairly quickly and should be tender when poked with a fork. Crack eggs and place them into a shallow pie plate. TIP: If you want your cheese a little brown place it under the broiler for a few minutes but, be sure to watch it! Cook sausage in skillet until browned, stirring to crumble meat -- if in casings, remove casings. This eggplant casserole is comfort food at its best. I get so excited when I start seeing rich deep purple in the markets this time of year! Mix in egg and basil. I’m also going to tell you how you can make it easier than the way I make it.). Please…with sugar on top!). Roast until eggplant is tender and golden, turning halfway through, 25 to 30 minutes. Arrange a single layer of eggplant slices on top of the sauce. This recipe won out over the other Eggplant Parmesan recipes for me because of the addition of ricotta, which I love, and makes it like a delicious pasta-less lasagna. Next spoon a layer of meat sauce on top. 1. When it comes to perfect pairs for eggplant parmesan, nothing’s better than Italian sausage. This makes a delicious entree served with a salad and garlic bread. Very little fat, and no bitterness. I made double the amount and had too much sauce (Best Marinara Sauce Yet, here at AllRecipes), which made it a little sloppy when serving, but nonetheless yummy. is my favorite meal. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. lol) That’s just one step we can toss aside. (Where does a fry pan with hot oil go? I didn't degorge my eggplants, and used a non-stick pan with a smear of extra-virgin olive oil. Degorging (ie salting) is done only to take away bitterness (not make eggplant tender as some reviewers believe), and it is not necessary when you have wonderful tight-skinned, fresh young eggplants. 369 calories; protein 14.1g; carbohydrates 23.5g; fat 24.7g; cholesterol 52.5mg; sodium 2074.6mg. I added a little dried onion flake because I didn’t have a fresh onion. INGREDIENTS. The flavor tastes amazing with marinara. The meat sauce should be done by now and the house should smell like little Italy! Arrange half the grilled eggplant over the meat sauce. Thank You! tub of ricotta (15 oz) and a 8 oz bag mozzerella and a sm. I can’t wait to try your father-in-laws version! However, I quickly became frustrated when I began to fry the eggplant in olive oil. Rinse the eggplant in cold water until all salt is removed. This is awesome. (I will always let you know what you can “tweek” that won’t ruin a recipe I’m sharing. Repeat layering two more times to create three complete layers. No gift befits the food-obsessed people in your life like a cookbook. Heat a large skillet over medium high heat with about ½ inch of vegetable oil. Preheat oven to 350 degrees F (175 degrees C). https://www.yummly.com/recipes/eggplant-parmesan-with-ground-beef :). When assembling instead of trying to smooth out the ricotta mixture I just put a dollop on each eggplant round then put another eggplant round right on top of that then added another ricotta dollop. Epic fail!). Repeat the entire process again. In a large deep skillet brown the grown beef with the onions and minced cloves of garlic. Meatballs Whip them up and add a tablespoon of water and whip again. Sprinkle with Parmesan and a layer of mozzarella cheese. Mix that all together, cover and let simmer about 45 minutes. (Drawing moisture from eggplants with salt makes the temperature of the oil drop too much when adding them to the pan, hence they absorb more oil.) I hope you love this dish as much as we do. As always, thanks for sharing! Whatever works!). Layer half of eggplant slices over pasta sauce. Layer of Eggplant, then ricotta, then Parmesan, mozzarella, and then sauce. Eggplant parm. Fried Eggplant, a rich savory meat sauce, and loads of cheese combine to make this incredible Eggplant Parmigiana! The printable recipe is down below for ya’ll. Repeat this process until your glass baking dish is loaded. Ladle some gravy in the bottom of the baking dish. This is always the most enjoyable part of making any kind of layered baked dish. (I’m easy like that!). Drop the Ricotta cheese by the spoonful on top of the eggplant. (wink, wink) Thanks for popping by! 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