Monday, May 23, 2011

Eggplant Parmesan

Makes 4 Servings


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

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