Eggplant (Aubergine) Parmesan |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is an adopted recipe from MeanChef, a former member, his version of a popular dish. No frying involved, so it is healthier for you! A nice easy recipe. Personally, I like to dredge the oiled slices of eggplant in fine dry breadcrumbs before roasting it in the oven, then I put the sauce in the dish, layer the eggplant, mozzarella (thin slices) top with more sauce, more cheese until I have used the amount I prefer; as noted in the reviews, most chefs use less cheese than specified in the recipe. To me a recipe is a guide that I make 'my way' ! I often add dried basil in the sauce when I don't have fresh basil to layer. I don't add salt, I find the sauce and cheeses are salty enough for my tastes. Ingredients:
2 medium eggplants |
1 lb mozzarella cheese, sliced |
8 ounces parmesan cheese |
3 cups marinara sauce (such as trader joe's) |
1 bunch fresh basil, chopped |
salt and pepper |
Directions:
1. Slice eggplant into rounds at least 1/4 inch thick.
2. Brush rounds with olive oil on both sides, sprinkle with salt and pepper and roast at 425 degrees on a parchment lined sheet pan until completely cooked.
3. In a casserole dish, spread a thin layer of marinara sauce, a layer of eggplant, a layer of marinara, a layer of mozzarella, a layer of basil and a layer of parmesan.
4. Repeat until all ingredients are used.
5. Bake in a 375 degree oven until the casserole is bubbling.
6. Remove from oven and let rest for 5-10 minutes before serving.
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