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Italian Eggplant Parmesan

Crispy breaded eggplant is layered with creamy ricotta, rich marinara, melted mozzarella, and Parmesan, then baked until hot, bubbly, and irresistibly cheesy.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings 6

Ingredients
  

  • 2 medium eggplants
  • 2 eggs slightly beaten + 1 for the ricotta
  • 2 cups Italian seasoned bread crumbs
  • 2 cups shredded mozzarella
  • 2 cups grated parmesan
  • 2 cups ricotta cheese
  • 1 cup chopped spinach
  • 4 cups prepared marinara
  • 2 tbsp chopped Italian parsley
  • Salt and pepper to taste

Instructions
 

  • Cut unpeeled eggplant into 1/2 inch slices
  • Salt eggplant slices
  • Put salted eggplant slices in a colander placed over a bowl
  • Place paper towels over eggplant and place a few heavy cans on top of it leave for a few hours over overnight
  • If air fryer turn temperature to 375
  • Mix ricotta with the spinach, one egg and 1/2 cup of the parmesan salt and pepper to taste
  • Mix 1/2 cup of the parmesan and 1 tablespoon Italian parsley to the bread crumbs
  • Dip eggplant in egg mixture, then in bread crumb mixture
  • Air fry or conventionally fry eggplant until golden 10 minutes in air fryer
  • Begin layering eggplant casserole beginning with marinara sauce then eggplant then ricotta, mozzarella and parmesan , repeating ending with mozzarella
  • Bake in a 375 degree oven for 45 minutes or until brown and bubbly
  • Cool slightly before serving