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
Eggplant Parmesan
Eggplant Parmesan
Prep Time
10 min
Cook Time
45 min
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
- Additional basil, optional
Directions
- 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°.
- 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.
