Eggplant Parmesan With Homemade Pasta Sauce

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 598.1
  • Total Fat: 36.2 g
  • Cholesterol: 213.2 mg
  • Sodium: 1,617.1 mg
  • Total Carbs: 35.6 g
  • Dietary Fiber: 7.3 g
  • Protein: 36.2 g

View full nutritional breakdown of Eggplant Parmesan With Homemade Pasta Sauce calories by ingredient


Introduction

A giant meal that you don't need to serve with veggies unless you reeeally want to A giant meal that you don't need to serve with veggies unless you reeeally want to
Number of Servings: 2

Ingredients

    Eggplant, small
    Luke's homemade pasta sauce w/ ground beef, or any pasta sauce without vegetable oil, 1 cup
    12 oz can of tomato puree, or for more flavor, chunked tomato that you puree with a handheld blender
    Riccotta, whole, 1 c
    Mozarella Cheese, grated, 1/4 c
    Parm cheese, ground, shy 1/4 cup
    basil ground 1 tsp
    thyme ground 1/2 tsp
    Salt
    pepper

Directions

Slice eggplant into bit sized cubes, coat with salt, then allow to sit in colander for 30 mins to draw out bitterness (do this with all your eggplant dishes for better taste), then squeeze a bit to remove more fluids. I sometimes put a heavy pot over the colander and place the colander on a dish to catch the liquid.
Once dried again (I sometimes use a paper towel) coat with olive oil, salt, and pepper, and place in the bottom of a glass baking pan (about 8-10 inch pan).
Bake in preheated oven at 350 degrees F for 15-20 mins
When that's done, layer over it the spaghetti sauce mixed in with the freshly ground tomato, basil, and thyme
Layer over that the ricotta after mixing in the egg and kinda whipping the two together
layer over that the shredded mozz cheese
top with parm
place back in oven at 350 degrees for another 10-15 minutes

Number of Servings: 2

Recipe submitted by SparkPeople user CSHANAHAN20.