John Bongiovi Sr.

’s Eggplant Parmesan
8 large eggs, divided
2 (1-lb.) eggplants, peeled and sliced lengthwise ¼-in. thick
1 (15-oz.) container Italian-style bread crumbs
1 cup each vegetable oil and olive oil, divided
1 lb. cremini mushrooms, sliced
2 cloves garlic, minced
3 tbsp. chopped fresh oregano, divided
Salt and black pepper
1 tbsp. chopped fresh thyme, divided
2 lbs. ricotta cheese
1 cup grated Parmesan cheese, divided
1 (10-oz.) box frozen chopped spinach, thawed and squeezed dry
2 (24-oz.) jars marinara sauce
1 (8-oz.) package shredded mozzarella
Fresh basil leaves

1. Preheat oven to 400°. Beat 5 eggs in a bowl. Dip sliced eggplant into eggs, then bread
crumbs, to coat thoroughly.

2. In a large skillet on medium high, heat ½ cup vegetable oil and ½ cup olive oil. Add 3 to 4
eggplant slices and cook until browned, about 2 minutes per side. Transfer to a paper-towel-
lined plate to absorb excess oil. Repeat until half the slices have been cooked, then discard oil
and wipe pan with paper towels. Heat remaining 1 cup oil and cook remaining eggplant in
batches.

3. In a skillet, sauté the sliced mushrooms in 1 tbsp. olive oil until soft, about 7 minutes. Add
garlic, 1 tbsp. oregano, 1 tsp. salt, ½ tsp. pepper and ½ tbsp. thyme. Cook for another 2
minutes, then set aside to cool.

4. In a large bowl, thoroughly mix ricotta cheese, 3 eggs, ½ cup grated Parmesan, spinach, the
mush- room mixture and remaining oregano and thyme.

5. Spread 1 cup marinara sauce in a 9×13-in. baking dish. Layer a third of the eggplant slices
on top, overlapping the pieces slightly. Add half the ricotta mixture and then 1 cup marinara
sauce on top. Repeat with another layer of eggplant, ricotta and sauce.

6. Top with final layer of eggplant and 2 cups marinara sauce. Sprinkle with shredded
mozzarella and remaining ½ cup of Parmesan.

7. Cover with aluminum foil coated with cooking spray, and bake for 1 hour. Remove foil and
continue baking for an additional 15 minutes, or until sauce is bubbling and cheese is melted.

8. Remove pan from oven and let rest for 15 minutes before serving. Sprinkle with basil
leaves, cut into squares, and serve.
Serves: 6 to 8
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes

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