Eggplant Parmesan
TOTAL TIME: Prep: 10 min. Bake: 45 min.
YIELD: 2 servings.
We really like eggplant and would rather have it baked than fried. This can be served as a side or a main dish. —Donna Wardlow-Keating, Omaha, Nebraska
Ingredients
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2 tablespoons olive oil
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1 garlic clove, minced
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1 small eggplant, peeled and cut into 1/4-inch slices
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1 tablespoon minced fresh basil or 1 teaspoon dried basil
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1 tablespoon grated Parmesan cheese
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1 medium tomato, thinly sliced
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1/2 cup shredded mozzarella cheese
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Additional basil, optional
Directions
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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 until golden brown, about 5 minutes longer. Cool on a wire rack. Reduce oven setting to 350°.
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2.
Place half the eggplant in a greased 1-qt. baking dish. Sprinkle with half the basil and half the Parmesan cheese. Arrange tomato slices over top; sprinkle with remaining basil and Parmesan. Layer with half the mozzarella cheese and the remaining eggplant; top with remaining mozzarella. Cover and bake for 20 minutes. Uncover; bake until cheese is melted, 5-7 minutes longer. Garnish with additional basil if desired.
Nutrition Facts
1 serving: 275 calories, 21g fat (6g saturated fat), 24mg cholesterol, 164mg sodium, 16g carbohydrate (9g sugars, 5g fiber), 9g protein.
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