Spicy Eggplant Parmesan

Name: Spicy Eggplant Parmesan
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Mediterranean, Italian, European
Ingredients: 283 grams diced tomatoes with green chile peppers; 1 small eggplant, peeled and cut into 1/4-inch slices; 2 teaspoons minced fresh basil; 1 clove garlic, minced; 2 Tbsps olive oil; 1 Tbsp grated Parmesan cheese; 118 milliliters ricotta cheese; 118 milliliters shredded mozzarella cheese; 1 dash Worcestershire sauce, or to taste

Spicy Eggplant Parmesan might be just the main course you are searching for. One portion of this dish contains approximately 19g of protein, 30g of fat, and a total of 430 calories. This gluten free recipe serves 2. This recipe is typical of Mediterranean cuisine. If you have canned tomatoes, worcestershire sauce, parmesan cheese, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 425 degrees F (220 degrees C). Grease a baking sheet.

Equipment you will use

Baking Sheet

Oven

Combine olive oil and garlic in a bowl; brush over both sides of the eggplant slices. Arrange on the prepared baking sheet.

Ingredients you will need

Olive Oil

Eggplant

Garlic

Equipment you will use

Baking Sheet

Bowl

Bake in preheated oven until golden brown, about 5 minutes.

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Oven

Transfer to cool on a wire rack.

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Wire Rack

Reduce oven heat to 350 degrees F (175 degrees C). Grease a 1-quart baking dish.

Equipment you will use

Baking Pan

Oven

Arrange half the eggplant slices in the prepared baking dish.

Ingredients you will need

Eggplant

Equipment you will use

Baking Pan

Sprinkle with 1 1/2 teaspoons basil and 1 tablespoon Parmesan cheese.

Ingredients you will need

Parmesan

Basil

Spread ricotta cheese over eggplant.

Ingredients you will need

Ricotta Cheese

Eggplant

Spread

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.

Ingredients you will need

Worcestershire Sauce

Mozzarella

Parmesan

Ricotta Cheese

Eggplant

Tomato

Spread

Basil

Equipment you will use

Aluminum Foil

Baking Pan

Bake in preheated oven for 20 minutes and remove foil. Continue baking until cheese is melted, about 5 minutes more.

Ingredients you will need

Cheese

Equipment you will use

Oven

Aluminum Foil

Equipment

Ingredients

Servings:

283grams

diced tomatoes with green chile peppers 1small

eggplant, peeled and cut into 1/4-inch slices 2teaspoons

minced fresh basil 1clove

garlic, minced 2Tbsps

olive oil 1Tbsp

grated Parmesan cheese 118milliliters

ricotta cheese 118milliliters

shredded mozzarella cheese 1dash

Worcestershire sauce, or to taste

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Tenuta di Nozzole La Forra Chianti Classico Riserva. It has 4.3 out of 5 stars and a bottle costs about 34 dollars.