Valley Eggplant Parmigianino
Recipe from Hidden Valley®


Valley Eggplant Parmigianino

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Ingredients
  • 15 ounces
    ricotta cheese
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  • 2 1-ounce packets
    Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
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  • eggs
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  • large eggplants, sliced into 1/2-inch slices
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  • 2 tablespoons
    olive oil, divided
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  • 1/4 cup
    seasoned bread crumbs
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  • 1 cup
    tomato sauce
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  • 4 ounces
    shredded mozzarella cheese
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  • 1/4 cup
    grated Parmesan cheese
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  • 3 tablespoons
    freshly chopped parsley
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Directions
1.
Preheat oven to 350 degrees F.
2.
In a bowl, combine the ricotta cheese together with the seasoning mix, and eggs, and stir until well blended.
3.
Brush two baking sheets with one tablespoon of the oil.
4.
Arrange the eggplant slices in a single layer on each baking sheet and bake about 20 minutes or until the eggplant is fork tender. Remove the eggplant from the oven and let cool slightly.
5.
Brush a 13x9x2-inch baking dish with olive oil. Layer half the eggplant in the dish and spread with half of the ricotta mixture. Sprinkle half the bread crumbs over the ricotta. Repeat with the remaining eggplant and ricotta mixture. Pour the tomato sauce over the ricotta and top with the mozzarella and remaining bread crumbs. Bake until the cheese has browned and is bubbly about 30 minutes.
6.
Remove from the oven and let stand for 5 minutes.
7.
Sprinkle with the parsley and serve immediately.

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