Eggplant (Aubergine) Parmesan (Easy!)

"I'm the only one in my household that likes eggplant, so when I found this easy recipe years ago, I held onto it tight. Adjust the cheese amounts to suit yourself."
 
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photo by Katanashrp photo by Katanashrp
photo by Katanashrp
photo by Twin Mom 2004 photo by Twin Mom 2004
photo by FLKeysJen photo by FLKeysJen
Ready In:
55mins
Ingredients:
4
Serves:
4
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ingredients

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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

  1. 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!!
     
  2. So good! I prefer the eggplant this way, instead of breaded and fried. The leftovers were delicious on a sub roll.
     
  3. Very good and easy recipe! I through this together for an improptu dinner party and it was perfect. Served with a side of pasta, salad, and bread. Thank you!
     
  4. This is so good! The second time we made it, we brushed the eggplant slices with olive oil/italian spices and put them on the panini grill press to soften them before baking. This took all chewy texture away. Thank you!
     
  5. 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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