Eggplant Parmesan Recipe
Eggplant Parmesan Recipe photo by Taste of Home

Eggplant Parmesan Recipe

Publisher Photo
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
TOTAL TIME: Prep: 10 min. Bake: 45 min. + cooling
MAKES:2 servings
TOTAL TIME: Prep: 10 min. Bake: 45 min. + cooling
MAKES: 2 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Eggplant Parmesan in Reminisce September/October 2002, p49

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.

Reviews for Eggplant Parmesan

AVERAGE RATING
   (24)
RATING DISTRIBUTION
5 Star
 (17)
4 Star
 (5)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 5, 2014

Great recipe. Loved that it was low carb. Made it according to recipe except used low fat mozzarella, asiago instead of parm, and Italian seasoning instead of basil (what I had in the kitchen). Hubby said he would not eat unless made traditionally (breaded and fried). He really liked it!! Definitely a keeper in my recipe box.

MY REVIEW
Reviewed Aug. 28, 2014

Excellent - love it !!!

MY REVIEW
Reviewed Aug. 12, 2013

Delicious. We plan on making this several more times this summer with eggplant, tomatoes, and fresh basil from the farmers' market. Yum!!

MY REVIEW
Reviewed Aug. 10, 2013

We found this recipe very bland. Would add marinara sauce next time and maybe some oregano with the basil. Liked the fact that it's baked though so may give it another try.

MY REVIEW
Reviewed Jul. 1, 2013 Edited Dec. 9, 2013

Exceptionally good recipe. Not the greasy egg dipped Eggplant Parmesan from the past. It's just perfect, especially if you can afford to indulge in fresh mozarella (I got it for less than half price today!). I made this in 2008 for a friend who loves Eggplant Parmesan and fatty foods, and he dubbed this the best ever. :) The fresher ingredients, the better.

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