Eggplant Parmesan

“We really like eggplant and would rather have it baked than fried. This can be served as a side dish or main dish.” —Donna Wardlow-Keating, Omaha, Nebraska

Eggplant Parmesan
Eggplant Parmesan recipeTaste of Home
Eggplant Parmesan
Servings Prep Time Cook Time
2servings 10minutes 45minutes
Servings Prep Time
2servings 10minutes
Cook Time
45minutes
Ingredients
Portions: servings
Units:
Ingredients
Portions: servings
Units:
Instructions
  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.
  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 until cheese is melted, 5-7 minutes longer. Garnish with additional basil, if desired.
Recipe Notes

Nutrition Facts

1 serving: 275 calories, 21g fat (6g saturated fat), 24mg cholesterol, 164mg sodium, 16g carbohydrate (9g sugars, 5g fibre), 9g protein.