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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 Mar. 08, 2011 by olgamold

Sorry... was not our family favorite...

Reviewed on Oct. 23, 2010 by CatherineTR

My husband and I made this the other night... and it was amazing!!! I would highly recommend this recipe!!

Reviewed on Sep. 21, 2010 by rogue6175

I have already made this a few times this summer. Excellent taste!

Reviewed on Aug. 11, 2010 by plawrence9

This recipe is fantastic! Love that's it's baked, not fried, but the flavor is incredible!

Reviewed on May. 03, 2010 by daisey5

I made this with two layers of tomatoes and it was not dry at all. I just repeated the first layer and it turned out very good.

Reviewed on Nov. 17, 2009 by Secretarial_Sue

Absolutely loved, made it for two (side dish), it's so easy to make and very tasty, thank you for another great idea!

Reviewed on Oct. 17, 2009 by ChristelB

I added some spagetti sauce before putting on the mozzarella cheese,was not so dry,was a great dish.

Reviewed on Oct. 13, 2009 by Librachild

a good altrnate to mine where you spread mayonnaise on slices and then coat with a mixture of Italian seasoned breadcrumbs, cheese and green onion and then bake on a cookie sheet or two pie plates for twenty minutes at 375 degrees F. Serve when ready. Any leftover can be refrigerated and reheated.

Reviewed on Aug. 26, 2008 by CarrieColeen

Reviewed on Aug. 12, 2008 by beccaboo435

Poured half a can of sauce over the top. Delicious!!