Jul 14 2026
Restaurants›Bardea Food & Drink›Eggplant Parm Recipe

Eggplant Parm Recipe

Inspired by Bardea Food & Drink
Time1h 15m
Serves6

heirloom tomato, whipped ricotta, basil

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Ingredients

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Vegetables

Dairy

Pantry

Method

Preparation

  1. 1

    Prepare the Eggplant

    Slice the eggplants into 1/2-inch thick rounds. Sprinkle both sides with salt and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.

  2. 2

    Make the Whipped Ricotta

    In a food processor, combine ricotta cheese, olive oil, salt, and black pepper. Blend until smooth and creamy. Set aside.

  3. 3

    Prepare the Tomato Sauce

    Chop the heirloom tomatoes and mince the garlic. In a saucepan, heat a little olive oil over medium heat, add garlic and sauté until fragrant. Add the chopped tomatoes and oregano, season with salt and pepper, and let simmer for about 15 minutes until the sauce thickens.

Assembly

  1. 4

    Layer the Ingredients

    In a baking dish, spread a thin layer of tomato sauce on the bottom. Layer half of the eggplant slices on top, followed by half of the whipped ricotta, half of the mozzarella, and a sprinkle of fresh basil. Repeat the layers with the remaining ingredients.

Baking

  1. 5

    Bake the Dish

    Preheat your oven to 375°F (190°C). Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden.

Finishing Touch

  1. 6

    Serve

    Let the eggplant parm cool for about 10 minutes before slicing. Serve warm, garnished with additional fresh basil if desired.

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