Simple Italian Eggplant Parmesan Dinner Recipe
4P Foods Team Member
The 4P Foods team wants to help you turn in season produce handpicked by farmers in Virginia, Maryland, Washington, D.C., the Eastern Seaboard, and Mid-Atlantic into delicious, homemade meals. Romaine calm; we have flavorful dishes to add to your weekly menu and seasonal ingredients to add to your 4P grocery delivery tote.
This Italian Eggplant Parmesan is a veggie and cheese lover's dream! With egg-celent flavors of fresh marinara sauce, parmesan, ricotta, and mozzarella cheese, and fried eggplant it's bound to satisfy your taste buds. This recipe can be made in under an hour, and serves four people, but can easily be scaled up for larger gatherings.
Here is how to make this recipe with purpose-fueled food that’s better for the prosperity of our planet and people.
Ingredients
- 2 large eggplants, cut into slices
- ¼ cup of olive oil
- 1 cup of parmesan cheese
- 1 cup of ricotta cheese
- 1 cup of mozzarella cheese
- 2 cups of of marinara sauce
- 3 cloves of garlic
- 3 tsp of italian seasoning (optional)
- 3 tsp of onion powder (optional)
- 4 tsp of garlic powder (optional)
Directions
Preheat your oven to 410 degrees fahrenheit and have a 8x8 casserole dish handy.
Cut your eggplants in thin slices (no need to peel – unless you want to)
Heat up olive oil in a pan and fry the eggplant until golden brown. Season with salt and pepper and set aside.
Mix marinara sauce with garlic in a bowl and season with a pinch of salt and pepper. If you’d like, add the additional garlic, italian seasoning, and onion powder.
Layer your lasagna. Start with a base layer of marinara sauce, followed by eggplants, ricotta, marinara, parmesan, and mozzarella. Repeat until everything is used. Make sure your last layer is the marinara, ricotta, and garnish with the parmesan and mozzarella cheese.
Bake for about 30-40 minutes until the cheese on top is golden brown. Allow to cool for 5-10 minutes before serving.