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Eggplant Parmesan Recipe

Eggplant Parmesan Recipe photo by Taste of Home

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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

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Eggplant Parmesan Recipe

Prep: 10 min. Bake: 45 min. + cooling

Yield: 2 Servings

10 45 55

Ingredients

2 tablespoons olive 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 5-7 minutes longer or until cheese is melted. Yield: 2 servings.

Nutritional Facts 1 serving (1 each) equals 275 calories, 21 g fat (6 g saturated fat), 24 mg cholesterol, 164 mg sodium, 16 g carbohydrate, 5 g fiber, 9 g protein.

Originally published as Eggplant Parmesan in Reminisce September/October 2002, p49

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Reviews for Eggplant Parmesan

Eggplant Parmesan

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Reviewed on Jan. 16, 2013 by momof4kids

These were delish and my kids actually tried eggplant and loved it!

Reviewed on Nov. 14, 2012 by GailMarie26

This is perfect. Next time I'll have to make some meat to go with it for my meat loving husband. The kids and I loved it though and my husband ate it.

Reviewed on Jul. 22, 2012 by jacki DiBello

My Husband loved this! Now, I did tweek it a bit.....I put my homemade sauce on it instead of just the tomatoes, and layered it with mozzarella and parm, like the traditional way. Roasting the eggplant was wonderful....thank you so much for this recipe! It will be a staple in my family.

Reviewed on Jul. 24, 2011 by jamesb2759

I made this receipe for my family. They like traditional eggplant Parmesan, but the roasting idea sounded good. I did modify it some. I used 2 eggplant peeled and sliced bushed with olive oil and sprinkled with dried garlic and basil. I chopped 1 medium onion and sauted in olive oil until tender. I added a jar of spagetti sauce. I sprayed a baking dish and placed a layer of eggplant a cup of the sauce and sprinkled a cup of shredded mozzarella and a 1/4 cup of parmesan cheese, then added another layer like the first baked covered for 30 minutes and uncovered for 5 additional minutes. I have made it twice now with no leftovers.