A new twist on Eggplant Parmigiana! If desired, use 1 tbsp (15 mL) finely chopped fresh basil or oregano, in place of dried.


1 Southern U.S. eggplant, cut into 12 slices 1
1 cup Ricotta cheese 250 mL
1/4 cup grated Parmesan cheese 50 mL
1 egg yolk, beaten 1
1 clove garlic, crushed 1
3/4 tsp each: dried basil and oregano 2 mL
1/8 tsp each: salt and pepper 0.5 mL
2 cups tomato sauce, divided 500 mL
  Shredded Parmesan cheese  
  Fresh basil leaves  


On greased barbecue or grill pan, over high heat, cook eggplant slices on both sides until lightly charred, do not overcook; set aside. In small bowl, stir together cheeses, egg yolk, garlic, basil, oregano, salt and pepper. Place 1/2 cup (125 mL) tomato sauce in bottom of 11 x 7-inch (2 L) baking pan. Place 6 eggplant slices on sauce, top with cheese mixture, then top with another eggplant slice. Bake in 400F (200C) oven for about 20 minutes or until sauce bubbles and cheese mixture is set. Heat remaining tomato sauce in small saucepan or microwave. Place 1 eggplant stack on each plate; drizzle with sauce. Sprinkle with shredded Parmesan cheese and garnish with basil leaves.

Makes 6 servings.


© 2015 Faye Clack Communications. All rights reserved.
All photos and recipes are original creations of Faye Clack Communications.

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