Baked Eggplant Parmesan
A tasty vegetarian dish that is perfect all year round, serve alone with salad or with pasta on the side.
Servings 6 servings
Calories 422
Ingredients
- 3 large eggplants (approx 3lbs) Sliced into 1-inch slices
- 6 tablespoons extra-virgin olive oil
- Sea Salt and freshly ground black pepper to taste
- 2 cups tomato sauce
- 12 fresh basil leaves
- 16 oz Fresh Mozzarella Cheese (also known as buffalo or wet Mozzarella) sliced
- ½ cup Parmesan cheese freshly grated
Instructions
To Roast The Eggplant:
- Preheat oven to 400F
- Place the eggplant slices in a single layer on a baking sheet lined with nonstick foil or baking paper. Brush with olive oil and season with salt and pepper.
- Bake for 25-30 minutes or until golden.
To Assemble:
- Line a 10-inch casserole pan with a single layer of the roasted eggplant using half the slices. Top with sauce, followed by the mozzarella slices a more sauce, and the basil leaves.
- Add another layer of eggplant using the remaining eggplant slices. Cover with sauce followed by the grated parmesan cheese.
- bake for 30 minutes or until crisp and golden.
Video
Notes
- When roasting the eggplant, line the pan with nonstick foil to make it easy to remove.
- To avoid greasy eggplant, only oil one side of the slices.
- For a low-fat version, use low-fat cooking spray in place of the oil when roasting the eggplant.
- For the tomato sauce, use a good quality jarred sauced or try it with my Simple Marinara Sauce or Easy Homemade Tomato Sauce.
Nutrition
Calories: 422 | Carbohydrates: 18g | Protein: 19g | Fat: 32g | Saturated Fat: 8g | Cholesterol: 32mg | Sodium: 620mg | Potassium: 802mg | Fiber: 8g | Sugar: 11g | Vitamin A: 515IU | Vitamin C: 10.9mg | Calcium: 400mg | Iron: 1.5mg