Eggplant Parmesan
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 large eggplants | Wash and trim. Cut into ¾ inch slices |
| 1 teaspoon salt | |
| ¼ cup olive oil | |
| 32 oz. low fat ricotta cheese | For vegan: use vegan ricotta cheese |
| 16 oz. low fat Shredded mozzarella cheese | For vegan: use vegan mozzarella cheese |
| 4 cups pasta sauce (meatless) | For vegan: check label to ensure vegan |
| 1 cup parmesan cheese | For vegan: use vegan cheese |
| 3 eggs Beaten. May substitute egg substitute | For vegan: use vegan plant based eggs |
| 2 tablespoons basil |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Sprinkle both sides of the eggplant slices with salt. | |
| 2 | Place slices in a colander and place a dish underneath the colander to capture liquid that will sweat out of the eggplant. Allow to sit for 30 minutes. | |
| 3 | Preheat oven to 350 degrees F (175 degrees C). | |
| 4 | In a medium bowl, mix the ricotta, mozzarella cheese and ½ cup parmesan cheese. | |
| 5 | Mix in egg and basil. | |
| 6 | Rinse the eggplant in cold water until all salt is removed. | |
| 7 | In a large skillet, heat olive oil over medium heat. | |
| 8 | Place one layer of eggplant in the pan and brown each side. | |
| 9 | Repeat with the remaining eggplant slices, using additional oil if necessary. | |
| 10 | In a baking dish, evenly spread 1/3 of spaghetti sauce. | |
| 11 | Arrange a single layer of eggplant slices on top of the sauce. | |
| 12 | Top the eggplant with ½ of the cheese mixture. | |
| 13 | Repeat layering process until all the eggplant and cheese mixture is used. | |
| 14 | Pour remaining sauce on top of layers, and sprinkle with remaining parmesan cheese. | |
| 15 | Bake 30 to 45 minutes in the preheated oven, until sauce is bubbly. | Cook until internal temperature reaches 165°F. |
