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Eggplant Parmesan with Za’atar Breadcrumbs and Ricotta

This dish features tender eggplant slices coated in crispy breadcrumbs infused with za’atar, baked until golden and bubbly. Topped with a light layer of ricotta cheese and a vibrant tomato sauce, it offers a combination of crunchy, soft, and creamy textures with aromatic, herbaceous flavors.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium eggplants sliced into 1/2-inch rounds
  • 1 cup breadcrumbs preferably panko
  • 2 tablespoons za’atar to infuse breadcrumbs
  • 1 cup ricotta cheese full-fat preferred
  • 1 cup tomato sauce preferably homemade or low-sugar store-bought
  • 2 tablespoons olive oil for drizzling
  • to taste salt and pepper for seasoning
  • 2 cloves garlic minced

Equipment

  • Baking sheet
  • Mixing bowls

Method
 

  1. Begin by slicing the eggplants into 1/2-inch thick rounds, then sprinkle both sides with salt and let them sit for about 10 minutes. Rinse and pat dry to draw out excess moisture.
  2. Preheat your oven to 400°F (200°C). In a mixing bowl, combine breadcrumbs with za’atar for an aromatic, nutty flavor infusion. Drizzle with a little olive oil and toss to coat thoroughly.
  3. Place the eggplant slices on a baking sheet lined with parchment paper. Brush each slice lightly with olive oil on both sides to promote browning.
  4. Sprinkle or press the za’atar breadcrumb mixture onto each eggplant slice, pressing gently so the coating adheres evenly. Bake in the oven for about 15-20 minutes until golden and crispy.
  5. While the eggplant bakes, heat a skillet over medium heat and add a splash of olive oil. Sauté minced garlic until fragrant, about 1 minute, then stir in the tomato sauce, simmering briefly to deepen the flavors.
  6. Remove the crispy eggplant slices from the oven and set aside. Spread a layer of ricotta cheese evenly over each slice or serve dolloped on top after baking.
  7. Assemble the dish by spooning the warm tomato sauce over the eggplant slices, then drizzle with a little olive oil for shine and flavor. Serve hot, garnished with fresh herbs if desired.

Notes

Make sure to rinse off the excess salt from the eggplant to prevent bitterness. Toast the za’atar breadcrumbs slightly if you want an extra aromatic punch. Feel free to add fresh basil or parsley before serving for extra freshness.