Eggplant Parmesan
Reminisce
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We really like eggplant and would rather have it baked than fried. This can be served as a main dish or side dish.
-Donna Wardlow-Keating, Omaha, Nebraska
SERVINGS: 2
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 10 min. Bake: 45 min. + cooling
Ingredients:
- 2 tablespoons olive or vegetable oil
- 1 garlic clove, minced
- 1 small eggplant, peeled and cut into 1/4-inch slices
- 1 tablespoon minced fresh basil or 1 teaspoon dried basil
- 1 tablespoon grated Parmesan cheese
- 1 medium tomato, thinly sliced
- 1/2 cup shredded mozzarella cheese
Directions:
Combine oil and garlic; brush over both sides of eggplant slices. Place on a greased baking sheet. Bake at 425° for 15 minutes; turn. Bake 5 minutes longer or until golden brown. Cool on a wire rack.
Place half of the eggplant in a greased 1-qt. baking dish. Sprinkle with half of the basil and Parmesan cheese. Arrange tomato slices over top; sprinkle with remaining basil and Parmesan. layer with half of the mozzarella cheese and the remaining eggplant; top with remaining mozzarella. Cover and bake at 350° for 20 minutes. Uncover; bake 5 minutes longer or until the cheese is melted. Yield: 2 servings.