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Italian Eggplant Parmesan

February 4, 2009 by

eggplant-parmesan

What you will need:

  • 12 oz. poached eggplant
  • 1 ½ cups Marinara Sauce
  • 3 oz. frozen spinach or cooked spinach, drained
  • 1 cup ricotta cheese
  • 1 egg
  • ½ cup Parmesan cheese
  • ½ cup Mozzarella cheese

Preparation

To prepare poached eggplant: cut eggplant into thick slices (1 inch thick) Poach in small amount of water with salt – this removes the bitterness. Cook until the eggplant slices are soft, but not mushy. Mix ricotta, egg, spinach, and ¼ cup parmesan. Layer in an 8” x 8” baking dish, beginning with ½ cup tomato sauce. Add eggplant and ricotta cheese. Layer in this way until the dish is full and ingredients used. Pour marina sauce all over top and top with cheese. Bake at 350° until heated through and browned on top, about half an hour. This dish can be prepared in advance and held in the refrigerator. If taken cold from the refrigerator, it will take 45 minutes to warm through.

Filed Under: Dinner, Meatless, Recipes Tagged With: , , , , , ,
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Cindy Gershen (Founder & Vice Chair)
Cindy Gershen is a well-known and respected advocate for healthy living. Cindy opened the Sunrise Cafe & Bakery in 1981, serving comfort food 'like Mom used to make." The cafe quickly outgrew its location and Cindy opened the Sunrise Bistro as a full service sit-down restaurant to compliment the successful cafe. Sunrise is about giving the customer what they want, from healthy and wholesome menu options to smart recipes without added sugar and salt. After having a stroke in 2001, Cindy lost and has kept off over 90 pounds. She is passionate about sharing the lessons of healthy diet and exercise she has learned and condenses that information into simple, practical solutions that people can use everyday. She often speaks and demonstrates cooking with local businesses and organizations to share her tips for healthy eating and its effects on productivity in the workplace and school environment. Cindy spearheaded the Walnut Creek Wellness City Challenge in 2005. Cindy Gershen is married to Dr Lance Gershen and together have 8 children and presently 9 grandchildren and 2 on the way.