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Eggplant Parmesan

 Eggplant Parmesan
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
2 ServingsPrep: 10 min. Bake: 45 min. + cooling


  • 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


  • 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.