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Eggplant Parmesan Recipe

Eggplant Parmesan Recipe

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 YIELD: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

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.

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

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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!!"

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."

MY REVIEW
Reviewed Jan. 16, 2013

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

MY REVIEW
Reviewed Nov. 14, 2012

"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."

MY REVIEW
Reviewed Jul. 22, 2012

"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."

MY REVIEW
Reviewed Jul. 24, 2011

"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."

MY REVIEW
Reviewed Mar. 8, 2011

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

MY REVIEW
Reviewed Oct. 23, 2010

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

MY REVIEW
Reviewed Sep. 21, 2010

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

MY REVIEW
Reviewed Aug. 11, 2010

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

MY REVIEW
Reviewed May. 3, 2010

"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."

MY REVIEW
Reviewed Nov. 17, 2009

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

MY REVIEW
Reviewed Oct. 17, 2009

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

MY REVIEW
Reviewed Oct. 13, 2009

"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."

MY REVIEW
Reviewed Aug. 12, 2008

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

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