Valley Eggplant Parmigianino

10 Reviews
  • Prep 15 m
  • Cook 50 m
  • Total 1 h 5 m
Servings: 7

Ingredients

  • 1 cup tomato sauce
  • ¼ cup grated Parmesan cheese
  • ¼ cup seasoned bread crumbs
  • 2 1-ounce packets Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
  • 15 ounces Ricotta cheese
  • 2 eggs
  • 2 eggplants sliced into ½-inch slices
  • 2 tablespoons olive oil divided
  • 3 tablespoons freshly chopped parsley
  • 4 ounces mozzarella cheese

Directions

  1. 1. Preheat oven to 350ºF.
  2. 2. In a bowl, combine the ricotta cheese together with the seasoning mix, and eggs, and stir until well blended.
  3. 3. Brush two baking sheets with one tablespoon of the oil. 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 form the oven and let cool slightly.
  4. 4. 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.
  5. 5. Remove from the oven and let stand for 5 minutes. Sprinkle with the parsley and serve immediately.
• For safe meat preparation, reference the USDA website.
• For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

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Reviews

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Valley Eggplant Parmigianino is rated 4.7 out of 5 by 10.
Rated 5 out of 5 by from Low Calorie & Delicious We loved it! Having said that, I did make a few changes, intentional and unintentional. I only had 1 eggplant, so my intent was just to cut the recipe in half. I peeled the eggplant and pre-cooked it according to the instructions. I don't like ricotta, so I substituted cottage cheese, but I accidentally prepared the full amount with only 1 packet of Hidden Valley Ranch. I used bottled spaghetti sauce (Prego) and followed the rest of the instructions, using an 8 1/2" x 7" casserole dish. Baked it for a few extra minutes. It turned out outstanding! So flavorful. My husband is counting his calories, so I calculated it out. Less than 300 calories for 1/4 of the dish, a sizeable serving. My husband's eyes lit up when I told him he could have more.
Date published: 2015-09-30
Rated 4 out of 5 by from Love the recipe but when do you add the parmesan cheese? I just sprinkled it between layers.
Date published: 2015-08-28
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