July 4, 2010

Valley Eggplant Parmigianino


  • 2 (about 1 pound each) eggplants
  • ⅓ cup olive oil or vegetable oil
  • 15 ounces ricotta cheese
  • 2 packets (1 ounce each) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
  • 2 eggs
  • 2 teaspoons dry bread crumbs
  • 1 cup tomato sauce
  • ½ cup shredded mozzarella cheese
  • 1 tablespoon grated Parmesan cheese
  • Chopped parsley







Preheat oven to 350ºF. Cut eggplants into ½-inch slices. Brush some of the oil onto two large baking sheets. Arrange eggplant slices in single layer on sheets and brush tops with additional oil. Bake until eggplant is fork-tender, about 20 minutes. 

In large bowl, whisk together ricotta cheese and salad dressing mix; whisk in eggs. 

In 13 x 9 x 2-inch baking dish, layer half the eggplant. Sprinkle 1 teaspoon of the bread crumbs over eggplant; spread all the ricotta mixture on top. Arrange remaining eggplant in another layer. Sprinkle with remaining teaspoon bread crumbs; top with tomato sauce. Sprinkle cheeses on top. Bake until cheeses begin to brown, about 30 minutes. 

Sprinkle with parsley. 

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