Eggplant Parmesan

Name: Eggplant Parmesan
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 2 servings
Cuisine: Europe, Italian
Ingredients: 2 tablespoons olive oil; 1 garlic clove, minced; 1 small eggplant, peeled and cut into 1/4-inch slices; 1 tablespoon minced fresh basil or 1 teaspoon dried basil; 1 tablespoon grated Parmesan cheese; 1 medium tomato, thinly sliced; 1/2 cup shredded mozzarella cheese; Additional basil, optional

Total Time Prep: 10 min. Bake: 45 min.

Yield 2 servings

Test Kitchen Approved

We really like eggplant and would rather have it baked than fried. This can be served as a side or a main dish. —Donna Wardlow-Keating, Omaha, Nebraska

Ingredients

2 tablespoons olive oil
1 garlic clove, minced
1 small eggplant, peeled and cut into 1/4-inch slices
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 tablespoon grated Parmesan cheese
1 medium tomato, thinly sliced
1/2 cup shredded mozzarella cheese
Additional basil, optional

Directions

Combine oil and garlic; brush over both sides of eggplant slices. Place on a greased baking sheet. Bake at 425° for 15 minutes; turn. Bake until golden brown, about 5 minutes longer. Cool on a wire rack. Reduce oven setting to 350°.
Place half the eggplant in a greased 1-qt. baking dish. Sprinkle with half the basil and half the Parmesan cheese. Arrange tomato slices over top; sprinkle with remaining basil and Parmesan. Layer with half the mozzarella cheese and the remaining eggplant; top with remaining mozzarella. Cover and bake for 20 minutes. Uncover; bake until cheese is melted, 5-7 minutes longer. Garnish with additional basil if desired.

Nutrition Facts

1 serving: 275 calories, 21g fat (6g saturated fat), 24mg cholesterol, 164mg sodium, 16g carbohydrate (9g sugars, 5g fiber), 9g protein.

We really like eggplant and would rather have it baked than fried. This can be served as a side or a main dish. —Donna Wardlow-Keating, Omaha, Nebraska

Recipe Creator