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Easy Eggplant Parmigiana

Diet.Chef's picture
Ingredients
  Eggplant 1 Pound, cut crosswise into 8 rounds, each about 3/4 inch thick (1 In Number)
  Olive oil 1 1⁄3 Tablespoon, divided (1 Tablespoon Plus 1 Teaspoon)
  Onion 2 Tablespoon, diced
For garnish
  Fresh parsley 1 Tablespoon, chopped
  Garlic 1 Clove (5 gm), mashed
  Tomato sauce 1⁄2 Cup (8 tbs)
  Oregano leaves 1 Dash
  Mozzarella cheese 4 Ounce, shredded
  Parmesan cheese 2 Teaspoon, grated
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1. Wash and dry the eggplant.
2. Brush a single side of the eggplant slices with a 1/4 teaspoon oil
3. Place the slices on a nonstick baking sheet with the oiled side up and sprinkle with a dash of salt and pepper before baking
4. Bake a 400°F until browned. This will take about 10 minutes.
5. Turn the slices over and then bake again for an additional ten minutes till done
6. Decrease the oven temperature to 350°F

MAKING
7. As the eggplant bakes, prepare a small skillet
8. Tip the oil into the skillet and then add the onions and the garlic
9. Cook the onions till they are soft and tender
10. In another shallow 1-quart casserole, spread out 3 tablespoons tomato sauce.
11. Place a few of the eggplant slices on the sauce so that they are in a pattern but overlapping each other.
12. Pour the rest of the sauce over the eggplant
13. Tip the onion mixture over the eggplant
14. Add the cheeses
15. Bake the eggplant Parmigiana until the cheese is melted. This will take about 25-30 minutes

SERVING
16. Serve hot with pasta and a salad

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Eggplant
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
55 Minutes
Servings: 
4

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