Naked Eggplant Parmesan

“Boy is it hard to find an eggplant Parmesan recipe that is not breaded and fried. This is a recipe I created to accomplish just that”
READY IN:
1hr 50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Slice ends from the eggplant, then slice long ways into 1/2 inch slices. (Appx 8).
  2. Salt both sides and lay on a tray for 1/2 hour.
  3. Rinse slices and pat dry.
  4. Use Olive Oil mister to mist both sides of the eggplant (or brush on with a pastry brush).
  5. Place cooking spray in a pan and heat pan to medium high. Cook eggplant a few at a time until golden and brown on both sides.
  6. Spray a baking sheet with cooking spray, and lay browned eggplant in a single layer on the pan.
  7. Evenly distribute the romano and shredded mozzarella over the pieces.
  8. Top each piece with 1/4 cup of Marinara.
  9. Slice the fresh mozzarella into 16 slices, and place 2 on each eggplant.
  10. Place one large (or two small) basil leaves on top of the mozzarella.
  11. Spray a piece of foil, and place over the tray.
  12. Bake covered at 350 degrees for 20 minutes.
  13. Uncover and bake another 15 - 20 minutes.
  14. To serve, stack two eggplant slices on a plate.

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