Recipe: <!-- -->Three-Cheese Eggplant Parmesan<!-- -->
The trick to this simple and delicious eggplant parm is to bake (not fry!) the breaded eggplant, giving the casserole loads of texture without extra oil. Not only is this a healthier option, but it...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wholefoodsmarket.com.
Cooking tools:
- Oven
- Baking sheet
- Mixing bowl
- Plate
- Skillet
- Baking dish
- Whisk
- Measuring spoon
- Fork
- Spoon
- Aluminum foil
- Chef's knife
- Cutting board
- Pastry brush
- Spatula
- Measuring cup
- Oven mitt
- Freezer
- Refrigerator
- Spray oil
Ingredients
- Olive spray oil
- 2 eggs
- 1 cup breadcrumbs
- 1 large eggplant, peeled and cut into 1/4-inch thick slices
- 5 tablespoons extra-virgin olive oil, divided
- 1/4 teaspoon fine sea salt
- 6 ounces sliced cremini mushrooms
- 1 jar (26-ounce) marinara sauce, divided
- 15 ounces part-skim ricotta cheese, divided
- 4 ounces fresh mozzarella cheese, thinly sliced and divided
- 1 1/2 cups grated Parmigiano-Reggiano, divided
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