Japanese Eggplant Parmesan

10min.chef's picture

Oct. 12, 2011


Japanese eggplant 1 , 8
Zucchini 1 , 8
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



1. Preheat the oven to 350°F.


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.


8. Serve hot with toasted garlic bread.

Recipe Summary

Difficulty Level: Easy
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 266Calories from Fat 154

 % Daily Value*

Total Fat 17 g26.2%

Saturated Fat 8 g40%

Trans Fat 0 g


Sodium 507 mg21.13%

Total Carbohydrates 12 g4%

Dietary Fiber 4 g16%

Sugars 3 g

Protein 17 g34%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet