Rebecca Jaspan MPH, RD, CDN, CDE
Fun fact: eggplant parm is my favorite food. I crave it on the regular and is my go-to order in an Italian restaurant. When I try to make it at home, I realize it’s one of those foods that the restaurants just do better and I reserve to looking forward to it when I go out. I wanted to give it one more shot making it myself, but decided to change up the style, and let me tell you, this worked beautifully. Homemade eggplant parm, no mess, almost no clean up, and so tasty and comforting.
4 medium eggplants
1 cup ricotta cheese
¼ cup grated parmesan cheese
½ teaspoon dried basil
Salt and pepper to taste
1 cup jarred tomato sauce
1 cup shredded mozzarella cheese
- Preheat oven to 400 degrees F.
- Pierce eggplants in several places with a knife. Place on a baking sheet and roast for 40-45 minutes.
- Let eggplants rest for 10 minutes, they will flatten slightly. With a sharp knife, cut around skin on the top of the eggplant and peel off skin, it should come off very easily.
- With a spoon, scoop up the inside of the eggplant from the skin, leaving it inside the eggplant skin.
- Pour in sauce and ricotta cheese mixture, mixing with the eggplant.
- Top with mozzarella cheese. Return tray back to the oven for 10 minutes, until cheese is melted and browned on top.