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Spicy Eggplant Parmesan Recipe

Recipe by: Jacki222

"I've changed the recipe to make it spicier plus added ricotta cheese to make it more hearty. If spicy is not your thing, you can get diced tomatoes with green chilies in a mild version."

Directions
Ingredients
Nutrition

Directions

Prep15 m
Cook30 m
Ready In45 m

1Preheat oven to 425 degrees F (220 degrees C). Grease a baking sheet.
2Combine olive oil and garlic in a bowl; brush over both sides of the eggplant slices. Arrange on the prepared baking sheet.
3Bake in preheated oven until golden brown, about 5 minutes. Transfer to cool on a wire rack.
4Reduce oven heat to 350 degrees F (175 degrees C). Grease a 1-quart baking dish.
5Arrange half the eggplant slices in the prepared baking dish. Sprinkle with 1 1/2 teaspoons basil and 1 tablespoon Parmesan cheese. Spread ricotta cheese over eggplant. Pour tomatoes over ricotta cheese and sprinkle with remaining 1 1/2 teaspoons basil. Season with Worcestershire sauce. Top with remaining sliced eggplant and spread with mozzarella cheese and 1 tablespoon Parmesan cheese. Cover baking dish with aluminum foil.
6Bake in preheated oven for 20 minutes and remove foil. Continue baking until cheese is melted, about 5 minutes more.

Ingredients

2 servings
362 cals

2 tablespoons olive oil
1 clove garlic, minced
1 small eggplant, peeled and cut into 1/4-inch slices
1 1/2 teaspoons minced fresh basil
1 tablespoon grated Parmesan cheese
1/2 cup ricotta cheese
1 (10 ounce) can diced tomatoes with green chile peppers
1 1/2 teaspoons minced fresh basil
1 dash Worcestershire sauce, or to taste
1/2 cup shredded mozzarella cheese
1 tablespoon grated Parmesan cheese

Nutrition

Amount per serving ( 5 total)

Calories:

362

18%
Fat:

24.7

38%
Carbs:

19.5

6%
Protein:

18.6

37%
Cholesterol:

42

14%

Based on a 2,000 calorie diet

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