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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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Boy is it hard to find an eggplant Parmesan recipe that is not breaded and fried. This is a recipe I created to accomplish just that Ingredients:
2 eggplants |
1/4 cup olive oil |
1/2 cup romano cheese |
1 cup shredded mozzarella cheese |
8 -9 basil leaves |
2 cups marinara sauce |
16 ounces fresh mozzarella cheese |
Directions:
1. Slice ends from the eggplant, then slice long ways into 1/2 inch slices. (Appx 8).
2. Salt both sides and lay on a tray for 1/2 hour.
3. Rinse slices and pat dry.
4. Use Olive Oil mister to mist both sides of the eggplant (or brush on with a pastry brush).
5. Place cooking spray in a pan and heat pan to medium high. Cook eggplant a few at a time until golden and brown on both sides.
6. Spray a baking sheet with cooking spray, and lay browned eggplant in a single layer on the pan.
7. Evenly distribute the romano and shredded mozzarella over the pieces.
8. Top each piece with 1/4 cup of Marinara.
9. Slice the fresh mozzarella into 16 slices, and place 2 on each eggplant.
10. Place one large (or two small) basil leaves on top of the mozzarella.
11. Spray a piece of foil, and place over the tray.
12. Bake covered at 350 degrees for 20 minutes.
13. Uncover and bake another 15 - 20 minutes.
14. To serve, stack two eggplant slices on a plate.
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