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Japanese Eggplant Parmesan

10min.chef's picture
Ingredients
  Japanese eggplant 1 , 8-inch-long, sliced into 1-inch-thick medallions
  Zucchini 1 , 8-inch-long, sliced into 1-inch-thick medallions
  Olive oil 3 Teaspoon
  Garlic 2 Clove (10 gm), mashed
  Parmesan cheese 2 Ounce, grated
  Plum tomatoes 5 (Reserve Juice)
  Mozzarella cheese 6 Ounce, cut into thin slices
  Basil/1 teaspoon dried basil 2 Tablespoon, chopped
Directions

GETTING READY
1. Preheat the oven to 350°F.

MAKING
2. In a saucepan, over medium temperature heat 1 teaspoon oil and add garlic; brown on all sides.
3. Arrange the eggplant medallions into the pan; cook for about 5 minutes, turn and cook for another 2 more minutes, adding another teaspoon oil if needed.
4. In the saucepan, add another teaspoon oil and cook tomatoes and basil for about 6 minutes or until juice is nearly gone.
5. On a baking tray, arrange the eggplant with the garlic in alternating circles; if they don't fit, overlap them slightly.
6. Spoon a bit of tomato sauce on each eggplant covering each with a piece of mozzarella, generously sprinkle with Parmesan.
7. bake in 350°F for about 30 minutes until brown and bubbly.

SERVING
8. Serve hot with toasted garlic bread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Eggplant
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
70 Minutes
Servings: 
4

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