Eggplant Parmesan — Ronnie Fein
Easy-to-make Eggplant Parmesan that's vegetarian, freezer-friendly, and perfect for Meatless Monday or Shavuot celebrations. Roast eggplants then layer with marinara, ricotta, and cheese for a...
Ingredients
- 1 medium to large eggplant
- salt
- 5 tablespoons olive oil, approximately
- 1 cup marinara sauce
- 15 ounces ricotta cheese
- 1/4 cup plus 1/4 cup plus 2 tablespoons grated Parmesan cheese
- 1 large egg
- 2 teaspoons chopped fresh oregano (or 3/4 teaspoon dried)
- 1 cup shredded mozzarella cheese
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