Cheesy Eggplant Parmesan

Cheesy Eggplant Parmesan ready for the oven!

Eggplant Parmesan with Spaghetti is just so good!  In days past I enjoyed ordering this entree when we dined at an Italian restaurant.  Then, I decided to stop eating the batter dipped fried Eggplant slices.  It's not that they were not totally delicious, I didn't want to eat fried foods.  Now, I enjoy preparing this entree, but I bake it.  Actually, double bake the Eggplant.  Whenever I bake a batch, extra portions are packaged/ labelled/ dated for our freezer. It's a great take- out dinner from my kitchen!

I've been baking this for a while, but now I've also changed my original recipe.  When preparing it, place a combination of Ricotta Cheese + Mozzarella Cheese on top of the Eggplant round after placing the Eggplant in the baking dish.  Then, top with a second round of Eggplant.  That extra yummy taste of  creamy Ricotta Cheese sandwiched between Eggplant slices!

Bake a batch!  It's so good!      
  
Cheesy Eggplant Parmesan

Ingredients:
2 Eggplants
Olive Oil for baking & sauteing
Basil
1 Cup Ricotta Cheese-  can be low fat or fat free
8 ounces Shredded Mozzarella Cheese
(1) 15 ounce can Tomato Sauce
(1) 8 ounce can Tomato Sauce
Oregano
1 Green Pepper (chopped) and/ or 1 Zucchini Squash (chopped)

Method:

1. Preheat oven to 450°F. 
2. Line a large cookie pan with foil, spray with PAM.
3. Wash & dry all vegetables.
4. Cut each Eggplant into 3/4" rounds.  ***Cut an even number of rounded slices. 
5. Place each Eggplant round on cookie sheet. 
6. Drizzle a small amount of Olive Oil for baking & sauteing on top of each round.
7. Then, lightly sprinkle with Basil. 
8. Bake Eggplant for 20 Minutes in 450°F. 

After Eggplant has been removed from oven, lower oven temperature to 350°F.

***While Eggplant is baking:

1.  Spray a large baking dish with PAM.
2.  Place a small amount of Tomato Sauce in baking dish, covering bottom of dish.
3.  In a bowl, combine 1 Cup Ricotta Cheese and about 3 ounces of Mozzarella Cheese.
   
   After Eggplant comes out of the oven:
   
4.  Place half of baked Eggplant rounds in baking dish.
5.  Place Cheese mixture on top.
6.  Place an Eggplant round on top of cheese. Sprinkle on Oregano.
7.  Top with Sauce.
8.  Sprinkle on Mozzarella Cheese.
9.  Add chopped Green Pepper and/ or chopped Zucchini to baking dish- around Eggplant.
10.  Cover the vegetables with all the remaining sauce.
11.  Bake for 30- 35 Minutes until Eggplant is soft.
12.  Serve with Spaghetti. 

This is a delicious dinner using fresh vegetables!  No longer do I miss ordering Eggplant Parmesan at an Italian restaurant.  :)

Enjoy!
Yummy!