Easy Baked Eggplant Parmesan |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Coming back from vacation I made this easy, yummy eggplant dish. No need to salt and let eggplant sit to remove any mositure. This unfried version is delcious for sure! Ingredients:
1 large eggplant |
extra virgin olive oil |
1 can of favorite marinara or sphaghetti sauce ( you won't use all ) |
3 cups mozarella cheese |
grated parmesan cheese |
dried basil |
dried garlic powder |
salt and pepper to taste |
Directions:
1. Cut off stem of eggplant,
2. leave skin on
3. Cut eggplant into slices ( less than 1/2 inch thick
4. Plasce slices on baking sheet
5. Brush with olive oil
6. salt and pepper to taste
7. Bake slices at 425F degrees about 20 minutes or eggplant is browned and soft.
8. Into a 9 inch sqaure pyrex casserole or similar dish, place some sauce on the bottom, add eggplant slices, sprinkle with basil, garlic, seasoning as desired, sprinkle with cheese
9. Repeat layers and end with cheese; probably should have 2 layers at least
10. Bake in a 350F oven until cheese is bubby and dish is well heated about 20 minutes
11. let sit a few minutes before removing portions from pan
12. Sprinkle individual portions witrh grated parmesan cheese and garnish with fresh basil leaves if desired
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