Bone Suckin’® Eggplant Parmesan Recipe
Prep Time

Cook Time

Total Time


Great recipe for vegetarians!
Recipe type: Entree
Serves: 4-6

  • Bone Suckin’ Salsa, 4 Tbsp.
  • Olive Oil, 2 Tbsp., plus more for brushing pans
  • Eggplant, 2 lbs. (2 large firm eggplants)
  • Ricotta Cheese, 2 cups
  • Parmesan Cheese, ½ cup, grated
  • Egg, 1 large, beaten
  • Garlic, 1 Tbsp., minced
  • Sea salt and Pepper to taste
  • Basil, 1 bunch, fresh, whole leaves and a few leaves chopped for garnish.
  • Marinara, 2 cups (favorite store bought)

  1. Before cooking food, trim sides of eggplant along with stem for easier cutting. Slice eggplant into ¼ inch thick strips. Place strips on an oiled baking sheet, in one layer and brush both sides of eggplant with olive oil. This will have to be done in batches. Broil eggplant until golden brown for 2 minutes per side and let cool.
  2. Preheat oven to 375˚. Pour 1 cup of marinara into bottom of a 9 x 9 baking dish.
  3. Add ricotta to a medium bowl, beat in one egg and add Bone Suckin’ Salsa, ¼ cup of parmesan cheese, garlic, salt and pepper. Mix thoroughly.
  4. Place a basil leaf in middle of eggplant and top with 2 tablespoons of ricotta mixture. Starting with short end of the eggplant, roll up eggplant and arrange seam side down in baking dish on top of a basil leaf.
  5. Ladle ½ cup of marinara over eggplant and top with remaining parmesan cheese.
  6. Bake uncovered in middle of oven, 25 to 30 minutes, until sauce is bubbling and eggplant is heated through. Serve with remaining ½ cup of sauce on side and chopped basil sprinkled on top. Recipe serves 4 to 6.


Bone Suckin’® Eggplant Parmesan Recipe