Eggplant Ricotta Parmigiana

    1 hour 10 minutes

    Ricotta cheese adds an extra touch to a delicious eggplant parmigiana. Sometimes I don't use this much pasta sauce- see how you go. Serve with a simple green salad and plenty of garlic bread to mop up the sauce!

    472 people made this

    Serves: 8 

    • 1 eggplant, cut into 2cm slices
    • 1 1/2 tablespoons salt
    • 8 tablespoons (160ml) olive oil
    • 250g ricotta cheese
    • 185g shredded mozzarella cheese
    • 60g grated parmesan cheese
    • 1 egg, beaten
    • 1/2 cup chopped fresh basil
    • 4 cups (1 litre) tomato-based pasta sauce

    Preparation:25min  ›  Cook:45min  ›  Ready in:1hour10min 

    1. Sprinkle both sides of the eggplant slices with salt. 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.
    2. Preheat oven to 180 degrees C. In a medium bowl, mix the ricotta, mozzarella cheese and half the parmesan cheese. Mix in egg and basil.
    3. Rinse the eggplant in cold water until all salt is removed. In a large frypan, heat 4 tablespoons olive oil over medium heat. Place one layer of eggplant in the pan, brown each side. Repeat with remaining eggplant slices, using additional oil if necessary.
    4. In a 20x30cm baking dish, evenly spread 1 1/2 cups of pasta sauce. Arrange a single layer of eggplant slices on top of the sauce. Top the eggplant with 1/2 of the cheese mixture. Repeat layering process until all the eggplant and cheese mixture is used. Pour remaining sauce on top of layers, and sprinkle with remaining parmesan cheese.
    5. Bake 30 to 45 minutes in the preheated oven, until sauce is bubbly.

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    Reviews in English (395)


    This recipe won out over the other Eggplant Parmesan recipes for me because of the addition of ricotta, which I love, and makes it like a delicious pasta-less lasagna. I made double the amount and had too much sauce (Best Marinara Sauce Yet, here at AllRecipes), which made it a little sloppy when serving, but nonetheless yummy. Everyone was happy that there was plenty of sauce to mop up with crusty bread! And hubby has asked that I make it again at the earliest available opportunity. Degorging (ie salting) is done only to take away bitterness (not make eggplant tender as some reviewers believe), and it is not necessary when you have wonderful tight-skinned, fresh young eggplants. Degorging actually might contribute to the greasiness of the dish. (Drawing moisture from eggplants with salt makes the temperature of the oil drop too much when adding them to the pan, hence they absorb more oil.) I didn't degorge my eggplants, and used a non-stick pan with a smear of extra-virgin olive oil. Very little fat, and no bitterness.  -  24 Sep 2002  (Review from Allrecipes USA and Canada)


    My family loved this recipe. Her's how I made it: peeled the eggplant, sliced it, and salted it with sea salt. Let it sit in the colander for 4-6 hours, to sweat it out good. Rinsed the eggplant in water and dried on paper towels. Dipped slices in egg then italian bread crumbs then browned in skillet for about 2 minutes each side. I used Classico Tomato Basil sauce, therefore I didn't add as much basil, like the recipe calls for. For cheese I used a sm. tub of ricotta (15 oz) and a 8 oz bag mozzerella and a sm. bag parmesean. My husband loved all of the cheese and told me this one is a keeper.  -  18 Aug 2005  (Review from Allrecipes USA and Canada)


    I became very interested in this dish when I was searching for eggplant recipes. However, I quickly became frustrated when I began to fry the eggplant in olive oil. You see, eggplant mysteriously soaks up olive oil requiring me to add more and more and more get the picture. The recipe should have called for a batter of some type to prevent the oil soaked soggy patties I ended up with.  -  29 Jul 2002  (Review from Allrecipes USA and Canada)