really simple method for baking fruit desserts. It’s a great treat for the fall. The term comes from the fact that this is not a fruit crisp, buckle, cobbler, or betty. It is more similar to the Kaiserschmarrn in Germany. You can use a variety of fruits (or frozen berries), including peaches, pears, nectarines, entire blueberries, strawberries, raspberries, and blackberries, as well as raisins if you prefer them.
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ cup all-purpose flour
- ½ cup dry bread crumbs
- 2 tablespoons Italian seasoning
- 2 eggs
- 2 tablespoons water
- 1 small eggplant, sliced into 1/4 inch rounds
- 1 tablespoon peanut oil
- 1 (14 ounce) jar spaghetti sauce
- 1 cup ricotta cheese
- 1 cup grated Parmesan cheese
- 1 tomato, thinly sliced
- 1 (8 ounce) package angel hair pasta
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- In a plastic bag, combine the flour, bread crumbs and Italian seasoning. Shake to mix. In a shallow bowl, whisk together the eggs and water. Heat the oil in a large skillet over medium-high heat. There should be enough oil to thinly coat the bottom of the skillet. Dip the eggplant slices in egg, then place in the bag and shake to coat. Fry the slices in the skillet until golden brown on each side. Remove, and drain on paper towels.
- Spread a thin layer of spaghetti sauce in the bottom of a 9 inch square baking dish. Cover with the eggplant slices, then top with more sauce. Mix together the ricotta cheese and Parmesan cheese; spread over the eggplant. Spread sauce over the cheese, and top with tomato slices. Cover with more sauce, and spread remaining cheese over the top.
- Bake for 30 minutes in the preheated oven, or until cheese is melted and sauce is bubbling.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add the pasta, and cook for about 3 minutes, or until tender. Drain. Serve the eggplant tomato bake over pasta.
Nutrition Facts
| Calories | 619 kcal |
| Carbohydrate | 78 g |
| Cholesterol | 130 mg |
| Dietary Fiber | 10 g |
| Protein | 30 g |
| Saturated Fat | 9 g |
| Sodium | 1032 mg |
| Sugars | 14 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
I have to say, my friends and partner were very hesitant when I made this. they all are meat and potatoes kind of people. well after I made this, they asked me to make sure I make it again. well 4 times now and I just got requested to make it for a dinner party of 8 or nine people. thanks for the recipe. love it
Excellent! Second time I prepared it, I knew temps and times for my stove. Breaded twice.
Excellent! Second time I prepared it, I knew temps and times for my stove. Breaded twice.
Very dry..instructions were not clear.
This was delicious. I used fresh spinach that I chopped and saluted a bit before placing on cheese . Also I always salt my eggplant for about 1 hr on paper towels to drain before frying . Did pat fried eggplant before stacking . The fresh tomatoes and cheese on top give a pretty display . Try it !!
Best EGGPLANT dish ever !!!
We liked this, and I do not care for eggplant! I used Bertolli Tomato Basil sauce and added a little mozzarella on top. Will make again.
A lot of work for a rather bland dish in my opinion.
I had a whole bunch of eggplants, and decided to make 3 different eggplant Parmesan using 3 different recopies. This was our second favorite, still very good and I’ll make again someday. Changes I made: Instead of pan frying the coated eggplant, I baked them in the oven at 400 degrees for 10 minutes (I sliced them pretty thin, if they’re thicker then they’ll take longer). And that’s it. very good. Restaurant quality even. The only reason I’m not giving 5 stars is that one recipe came out better.
So easy to make, just delicious. I did add a little blue cheese to it. So good.
If I make it again I think I’ll use slightly less Itailian Seasoning. I found it a little overpowering how much it called for. It’s possible it was also the packaged sauce I used. I didn’t add the tomatoes, but I found it very tasty! I plan to make again! I will make sure to use a ‘small’ eggplant next time. I ended up with a lot of fried eggplant, haha.
I agree with other post saying to add mushrooms and onions. I added portabellas, white onions, and some fresh garlic to the oil after I fried the eggplant. I also used some fresh orange tomatoes from my garden and they were perfect with the garlic. 5 minutes before it was done, I through more fresh cheese and garden basil to the top. I will make this again!
Go light on sauce. If u want flavor, go with garlic sauce. Maybe add cilantro with the cheese mix. Spray glass plan first.
I had bought two eggplants to make this recipe, not realizing it only called for one small eggplant! I ended up with sooooo much eggplant!!!! The flour/breadcrumbs mixture made a great breading. I fried each piece for 4 minutes on each side. I was worried I wouldn’t have enough sauce since I only had one jar but I did! I didn’t include all the eggplant I had because it wouldn’t all fit in the super huge Pyrex dish u had! It’s probably about 9×15!! I did what another reviewer recommended by incorporating the leftover egg with the ricotta cheese mixture and that made the cheese a nice firm lasagna-esque texture. This was delicious and I would absolutely make it again! I probably would follow the directions though and just use one eggplant!!!!
This recipe is delicious and it’s good by its self or with the pasta. I used olive oil for frying the eggplant to make it a little healthier. I also added another layer of eggplant over the tomatoes which gives the dish a stronger eggplant taste.
We loved it! I made it gluten free by using quinoa noodles, gf bread for the bread crumbs, and coconut flour– I kept everything else the same. It was so delicious, I’ll definitely be making it again!
I think i like the eggplant fried instead of baked with sauce and the cheeses and tomato. I ate a few pieces just fried up and i liked it better like that. Maby its the texture..it was kinda mushy. I used very little sauce in the bottom of the baking pan. I like fried squash so i think its the texture that i didnt care for. I appreciated the mix to coat the eggplant in. Mmmm. Thanks!
I must not have cooked it right. Too Soggy and high in fat.
I added more spices to the flour/breadcrumb mixture, as well as adding parsley and salt to the ricotta. I think it would have been better with a homemade sauce though. I’ll try it next time!
I made this with mozzarella cheese and served it over spinach and tomato pasta. It’s delicious!
I made this using many substitutions, simply because I was trying to use up ingredients in my pantry. I substituted cooked quinoa for the breadcrumbs, low fat cottage cheese for the ricotta cheese, reduced the amount of Parmesan and added low fat mozzarella, and I grilled the eggplant in a nonstick pan so that I could avoid using so much oil.