1 hr 25 mins
1 hr 10 mins
From "Vegetarian Meat and Potatoes Cookbook" and bakes the eggplant instead of frying. Of course soy cheese can be used instead of dairy.
My Private Note
Units: US | Metric
- 1 large eggplant, ends trimmed, peeled and cut into 1/4 inch thick slices
- 2 tablespoons olive oil
- 1 small onion, minced
- 2 garlic cloves, minced
- 28 ounces crushed tomatoes
- 2 tablespoons minced fresh parsley leaves
- 1 tablespoon minced fresh basil leaf
- 1 teaspoon minced fresh oregano leaves (1/2 tsp dried)
- salt & freshly ground black pepper
- 1/2 cup freshly grated parmesan cheese
- 1 cup shredded mozzarella cheese
- 1Preheat oven to 375. Put eggplant slices on lightly oiled baking sheet and bake, turn once, until soft (~15 minutes). Remove from oven and set aside.
- 2Heat the oil in a large skillet over medium heat. Add the onion and garlic, cover and cook, sirring a few times until softened (~5 minutes). Stir in the tomatoes, parsley, basil, oregano, and salt and pepper to taste and simmer for 10 minutes. Remove from heat.
- 3Spread a layer of the tomato sauce over the bottom of a 2 1/2 quart casserole dish. Top with a layer of eggplant slices and sprinkle with a small amount of the Parmesan and mozzarella. Continue layering until the ingredients are used up, ending with a layer of sauce sprinkled with remaining cheese.
- 4Bake until hot and bubbly (~40 minutes). Let sit for 10 minutes before serving.
Browse Our Top Vegetable Recipes
You Might Also Like...View All Vegetable Recipes
Nutritional Facts for Eggplant (Aubergine) Parmesan
Serving Size: 1 (405 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 293.2
- Calories from Fat 155
- Total Fat 17.2 g
- Saturated Fat 6.8 g
- Cholesterol 33.1 mg
- Sodium 796.8 mg
- Total Carbohydrate 24.0 g
- Dietary Fiber 7.9 g
- Sugars 11.7 g
- Protein 14.3 g