|Easy Baked Eggplant Parmesan
from NY, US
1 large eggplant
extra virgin olive oil
1 can of favorite marinara or spaghetti sauce (you won't use all)
3 cups mozzarella cheese
grated Parmesan cheese
dried garlic powder
salt and pepper to taste
Coming back from vacation I made this easy, yummy eggplant dish. No need to salt and let eggplant sit to remove any moisture. This unfried version is delicious for sure!
Cut off stem and ends of eggplant, leave skin on. Cut eggplant into slices (less than 1/2 inch thick). Place slices on baking sheet. Brush slices with olive oil. Apply salt and pepper to taste.
Bake slices at 425F degrees about 20 minutes or eggplant is browned and soft.
Into a 9 inch square casserole dish, place some sauce on the bottom, add eggplant slices, sprinkle with basil, garlic, seasoning as desired, sprinkle with cheese. Repeat layers and end with cheese; probably should have at least 2 layers.
Bake in a 350F oven until cheese is bubbly and dish is well heated about 20 minutes. Let sit a few minutes before removing portions from pan. Sprinkle individual portions with grated Parmesan cheese and garnish with fresh basil leaves if desired.
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