Eggplant Parmesan with Roasted Tomatoes and Herbed Ricotta

Meatless Monday here we come! This Eggplant Parmesan with Garlic Roasted Tomatoes and Herbed Ricotta recipe is one to keep on hand. It is versatile in that you can use simple marinara sauce and plain ricotta or get fancy with garlic roasted tomatoes and herbed ricotta to add more flavor (see below). Vegetarian and gluten free!

Lots of my recipes come from a necessity to use up something in my fridge. Its sometimes comes down to only one ingredient, but often times its many! Eggplant is an unsung vegetable that offers such a great nutty taste, sweetness, and great texture for a vegetarian meal. It happens that I had an eggplant on hand and ½ a container of ricotta frozen from a previous meal. Add that to roasted garlic tomatoes that I also had frozen and VOILA! I used up my freezer stock and made a delicious meal at the same time.

Cooking for one, or two, can be difficult but don’t ever forget about using your freezer! If you find yourself only using ½ of the cheese in your recipe or you need to use up leftovers, make it into something new and then freeze the rest to be used at a later date!

I cook for one all the time and believe you me, I never go hungry! This Eggplant Parmesan with Garlic Roasted Tomatoes and Herbed Ricotta recipe was created when I had ingredients on hand and knew the flavors melded well in Italian cooking. So here we go!

Roasting Eggplant

Roasted Eggplant: Peal and slice the eggplant in large slices. Coat with olive oil and season with salt and pepper on both sides. Roast at 375 for 30-40 minutes until golden brown and soft. You can cook the tomatoes at the same time if using the recipe below!

Roasting Garlic Tomatoes

Toss 1 pint cherry tomatoes (or halved plum tomatoes), halved garlic bulbs, and pealed shallots with evoo, generous salt and pepper, and fresh thyme. Roast at 400 degrees until the tomatoes pop and the smell is ah-mazing! (makes 1 cup ish)

Herbed Ricotta

Herb Ricotta: Mix together 8 oz ricotta, 2 tbsp. fresh Basil and Parsley (approx.), or ½ tbs each dried , 2 cloves of minced garlic, ½ cup parmesan cheese, 2tbsp EVOO

Note: The Tomatoes alone are perfect for topping toast, tossing with pasta, or to put on your morning eggs! Easy to freeze and use at a later date!

Eggplant Parmesan with Garlic Roasted Tomatoes and Herbed Ricotta

Layer Layer Layer! To bring the eggplant parm together, start with a layer of roasted tomatoes (or marinara sauce), then add slices of the roasted eggplant, herbed ricotta, roasted tomatoes, eggplant, ricotta, tomatoes, etc. until you reach the top! Top with mozzarella cheese and a thin layer of panko bread crumbs (optional).

Cook in a 350 degree oven for 30 min covered, then 15 minutes uncovered or until you see the cheese nice and bubbly hot! I love topping this with fresh parsley or basil, and you can even add red pepper flakes for a bit of a kick of heat. Enjoy the Eggplant Parmesan with Garlic Roasted Tomatoes and Herbed Ricotta hot or save for later.

If you enjoyed this recipe, I’m sure these others will tickle your fancy:

• Linguini with White Wine Clam Sauce 
• Lemon Herb Pan Fried Chicken 
• Lemon Fennel Sheet Pan Chicken with Roasted Garlic
• Italian Sausage, Squash, and Pasta Toss
• Pork Tenderloin with Rosemary Cranberry Balsamic Sauce

Eggplant Parmesan with Garlic Roasted Tomatoes & Herbed Ricotta

• Servings: 4
• Time: 1 hour 10mins
• Print

Eggplant Parmesan with Garlic Roasted Tomatoes & Herbed Ricotta brings Meatless Monday back as the favorite day of the week! Meaty eggplant layered with herbed ricotta, roasted garlic tomatoes, and melted mozzarella cheese make a perfect combo.

Ingredients

• 2 cup roasted tomato (see above for recipe, marinara can be substituted)
• 1 cup herbed ricotta (see above for recipe, plain ricotta can be substituted)
• 1 large eggplant- 8 oz bag shredded mozzarella
• 1/2 cup panko bread crumbs
• Fresh parsley for Garnish

Directions

1. Peal and slice the eggplant in large slices. Coat with olive oil and season with salt and pepper on both sides. Roast at 375 for 30-40 minutes until golden brown and soft.
2. Mix together 8 oz ricotta, 2 tbsp. fresh Basil and Parsley (approx.), or ½ tbs each dried, 2 cloves of minced garlic, ½ cup parmesan cheese, 2tbsp EVOO and set aside.
3. Toss 2 pints cherry tomatoes (or halved plum tomatoes), halved garlic bulbs, and pealed shallots with evoo, generous salt and pepper, and fresh thyme. Roast at 400 degrees until the tomatoes pop and the smell is ah-mazing
4. In a roasting pan sprayed with cooking spray, Layer of roasted tomatoes (or marinara sauce), then add slices of the roasted eggplant, herbed ricotta, roasted tomatoes, eggplant, ricotta, tomatoes, etc. until you reach the top!
5. Top with mozzarella cheese and a thin layer of panko bread crumbs (optional).
6. Cook in a 350 degree oven for 30 min covered, 15 minutes uncovered or until you see the cheese nice and bubbly hot! I love topping this with fresh parsley or basil, and you can even add red pepper flakes for a bit of a kick of heat.

NOTE: Portion into individual servings and freeze for easy weeknight meals!

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