Eggplant (Aubergine) Parmesan (Easy!)
photo by Katanashrp
- Ready In:
- 55mins
- Ingredients:
- 4
- Serves:
-
4
ingredients
- 2 1⁄2 cups pasta sauce
- 1 medium eggplant (about 1 1/2 to 2 lb.)
- 4 ounces mozzarella cheese, grated (or more)
- 1⁄2 cup grated parmesan cheese, about
directions
- Preheat oven to 350 degrees F.
- Spray or lightly oil a 9 x 13-inch pan.
- Spread 1/2 c sauce in pan.
- Peel eggplant and slice 1/2" thick.
- Arrange 1/2 the slices in the baking pan.
- Top with 1/2 c sauce, 1/2 the mozzarella, the remainder of the eggplant slices, and the remainder of the sauce.
- Cover with aluminum foil and bake 45 to 55 minutes.
- Top with the remainder of the mozzarella and the parmesan and return to oven, uncovered, under the broiler, until the cheese is lightly browned and bubbly.
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Reviews
-
Breading is highly over-rated!!! For a fleeting second I thought about dipping the eggplant in some breadcrumbs, but then decided to make the recipe as-is...This was so good! I am very glad that hubby wouldn't touch the stuff...more for me!! I used ALOT of cheese and then got side-tract during the broiling, so the cheese came close to burning, but was still yummy!! This will be a regular for when hubby has dinner meetings!!
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I agree with the other 9 reviewers--this is excellent. Try it as is--you won't miss the breading at all and it's very easy to make. Not to mention low calories. It tasted very bit as good as the version that I usually make fried. My 23 month old toddler loved it and he usually won't eat eggplant that I fry. A new favorite in our house....we're having it again this week!
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RECIPE SUBMITTED BY
GinnyP
Seattle, Washington