Thursday's Meal: Three Cheese Eggplant Parmesan - | KTBC Fox 7 | News, Weather, Sports

Thursday's Meal: Three Cheese Eggplant Parmesan

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Nathan Kingsley, from Whole Foods, stopped by the Good Day kitchen to show us how to make an easy, healthy dish.

Recipe: Three Cheese Eggplant Parmesan


  • Olive oil cooking spray
  • 2 eggs
  • 1 tablespoon water
  • 1 cup breadcrumbs
  • 1 large eggplant, peeled and cut into 1/4-inch thick slices
  • 2/3 cup olive oil plus 1 1/2 tablespoons olive oil, divided
  • Salt, to taste
  • 6 ounces mushrooms (cremini, portobello, white, etc.), sliced
  • 1 (26-ounce) jar marinara sauce, divided
  • 15 ounces part skim ricotta cheese, divided
  • 2 cups fresh mozzarella cheese, thinly sliced and divided
  • 1 1/2 cup Parmigiano-Reggiano


  1. Preheat the oven to 400°F.
  2. Lightly spray a baking sheet with olive oil cooking spray or brush with olive oil.
  3. Beat eggs with water in shallow bowl.
  4. Place breadcrumbs on small plate.
  5. Dredge eggplant slices in egg wash first, then in breadcrumbs.
  6. Lay eggplant in single layer on baking sheet (slightly overlapping is fine).
  7. Drizzle eggplant with 1/3 cup of olive oil and sprinkle with salt.
  8. Bake eggplant about 20 minutes until crisp and golden.
  9. Remove from oven and flip eggplant slices.
  10. Lightly salt and drizzle with 1/3 cup olive oil.
  11. Bake approximately 20 minutes more or until golden.
  12. Set aside.
  13. Reduce oven temperature to 350°F.
  14. While cooking eggplant, heat large skillet with 1 1/2 tablespoons olive oil over medium heat.
  15. Sauté mushrooms about 4 minutes.
  16. Turn off heat and combine mushrooms with marinara.
  17. Lightly spray a casserole dish with olive oil cooking spray or brush with olive oil.
  18. Cover bottom of dish with 1/2 the marinara.
  19. Add a layer of 1/2 the eggplant slices.
  20. Drop 1/2 the ricotta by spoonfuls and add a layer of 1/2 the mozzarella.
  21. Sprinkle 1/2 Parmigiano-Reggiano.
  22. Repeat layering process again with other half of sauce then rest of Parmigiano-Reggiano.
  23. Bake approximately 45 minutes
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