Eggplant Parmesan Recipe
Eggplant Parmesan Recipe photo by Taste of Home

Eggplant Parmesan Recipe

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4.5 20 26
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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
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 each: 275 calories, 21g fat (6g saturated fat), 24mg cholesterol, 164mg sodium, 16g carbohydrate (9g sugars, 5g fiber), 9g 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

Reviews for Eggplant Parmesan

AVERAGE RATING
(26)
RATING DISTRIBUTION
5 Star
 (19)
4 Star
 (5)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 31, 2015

"this is a simple and very good summer recipe even for those that don't like eggplant"

MY REVIEW
Reviewed Sep. 10, 2015

"Very good recipe! The only thing I did differently from the original recipe was to lightly salt and pepper the tomato layer. Very tasty and low cal and carb!"

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!!"

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