Baked Eggplant Slices Recipe with Ricotta Cheese

Baked Eggplant Slices with Ricotta Cheese are fun and tasty! These crispy eggplant slices with ricotta, parmigiano, and homemade tomato sauce are a hit. 

Ingredient

– 2 eggplants, sliced into ⅓" slices, about 8 per eggplant – 2 teaspoons kosher salt, 1 teaspoon per sheet pan to salt the eggplant For the Breading – ¼ cup all purpose flour – 3 large eggs, beaten – ½ cup parmigiano or parmesan cheese, grated – ½ cup panko breadcrumb – ½ cup regular breadcrumb – 3 ½ cups homemade tomato sauce – Salt and Pepper to taste For the Whipped Ricotta  – 15 oz whole milk ricotta – ½ cup parmesan cheese, grated – 1 tsp kosher salt

Direction

Cut each eggplant into 8 slices (16 total), about ⅓" thick. Layer eggplant slices on a baking sheet. Sprinkle 1 teaspoon of salt per pan on eggplant and cover with two paper towels. 

Step 1

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Rest 1 hour. Try to dry completely with paper towel after 1 hour. Preheat oven to 400°. Coat a 9x13" baking sheet with 1 tablespoon olive oil or baking spray. Put parchment paper on a baking sheet. Set aside.

Step 2

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Put flour in a shallow dish. Set aside beaten eggs in a wide shallow bowl. Mix breadcrumbs and cheese in another shallow bowl. Each aubergine slice is dipped in flour, beaten eggs, cheese and breadcrumbs. Use a prepared baking sheet.

Step 3

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Until crispy, bake 15-18 minutes, flipping halfway. Cool. Ricotta Whip Process all ingredients in a blender or food processor on high for two minutes until creamy and thick.  Fill baking pan with 1 cup tomato sauce.

Step 4

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Place half the aubergine slices on the sauce. Add 2 tablespoons sauce and 2 tablespoons whipped ricotta. Sprinkle 1 tbsp parmigiano. Repeat with final layer. Place in 400° oven for 20 minutes to melt cheese. Sprinkle basil and serve!

Step 5

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also see

also see

Gemelli Pasta Recipe with Tomatoes and Mascarpone Recipe