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Eggplant Parmesan

SUBMITTED BY: Donna Wardlow-Keating

"We really like eggplant and would rather have it baked than fried. This can be served as a main dish or side dish. -Donna Wardlow-Keating, Omaha, Nebraska"
RECIPE RATING:
The reviewer gave this recipe 4 stars. This recipe average a 3.3 star rating.
Read Reviews (3)
PREP TIME  10 Min
COOK TIME  45 Min
READY IN  55 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 2 tablespoons olive or vegetable oil
  • 1 garlic clove, minced
  • 1 small eggplant, peeled and cut into 1/4 inch slices
  • 1 tablespoon minced fresh basil
  • 1 tablespoon grated Parmesan cheese
  • 1 medium tomato, thinly sliced
  • 1/2 cup shredded mozzarella cheese

DIRECTIONS

  1. Combine oil and garlic; brush over both sides of eggplant slices. Place on a greased baking sheet. Bake at 425 degrees F for 15 minutes; turn. Bake 5 minutes longer or until golden brown. 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 degrees F for 20 minutes. Uncover; bake 5 minutes longer or until the cheese is melted.
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REVIEWS

The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on May 3, 2007 by Allyson Mays
I liked it--I've never had eggplant before and this was a nice, safe introduction! We cut it... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 10, 2007 by NYCWriter
Delicious! I like that there is no breading on the eggplant. It gives it a fresher,... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 8, 2008 by Theresa
It is better for you than fried eggplant but I don't think this was the way to go about it I... MORE


 
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