Eggplant (Aubergine) Parmesan (Easy!) |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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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. Ingredients:
2 1/2 cups pasta sauce |
1 medium eggplant (about 1 1/2 to 2 lb.) |
4 ounces mozzarella cheese, grated (or more) |
1/2 cup grated parmesan cheese, about |
Directions:
1. Preheat oven to 350 degrees F.
2. Spray or lightly oil a 9 x 13-inch pan.
3. Spread 1/2 c sauce in pan.
4. Peel eggplant and slice 1/2 thick.
5. Arrange 1/2 the slices in the baking pan.
6. Top with 1/2 c sauce, 1/2 the mozzarella, the remainder of the eggplant slices, and the remainder of the sauce.
7. Cover with aluminum foil and bake 45 to 55 minutes.
8. 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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