spicy eggplant parmesan

Ingredients

• Servings: 2
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 small eggplant, peeled and cut into 1/4-inch slices
• 1 1/2 teaspoons minced fresh basil
• 1 tablespoon grated parmesan cheese
• 1/2 cup ricotta cheese
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 1 1/2 teaspoons minced fresh basil
• 1 dash worcestershire sauce, or to taste
• 1/2 cup shredded mozzarella cheese
• 1 tablespoon grated parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 425 degrees f (220 degrees c). grease a baking sheet.
• combine olive oil and garlic in a bowl; brush over both sides of the eggplant slices. arrange on the prepared baking sheet.
• bake in preheated oven until golden brown, about 5 minutes. transfer to cool on a wire rack.
• reduce oven heat to 350 degrees f (175 degrees c). grease a 1-quart baking dish.
• arrange half the eggplant slices in the prepared baking dish. sprinkle with 1 1/2 teaspoons basil and 1 tablespoon parmesan cheese. spread ricotta cheese over eggplant. 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.
• bake in preheated oven for 20 minutes and remove foil. continue baking until cheese is melted, about 5 minutes more.