Eggplant (Aubergine) Parmesan
- Ready In:
- 1hr 25mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 large eggplant, ends trimmed, peeled and cut into 1/4 inch thick slices
- 29.58 ml olive oil
- 1 small onion, minced
- 2 garlic cloves, minced
- 793.78 g crushed tomatoes
- 29.58 ml minced fresh parsley leaves
- 14.79 ml minced fresh basil leaf
- 4.92 ml minced fresh oregano leaves (1/2 tsp dried)
- salt & freshly ground black pepper
- 118.29 ml freshly grated parmesan cheese
- 236.59 ml shredded mozzarella cheese
directions
- Preheat 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.
- Heat 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.
- Spread 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.
- Bake until hot and bubbly (~40 minutes). Let sit for 10 minutes before serving.
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RECIPE SUBMITTED BY
digifoo
Newport News, 86
<p>I became a vegetarian (again) in October 2008. I like to experiment and tend to use recipes as a suggestion. I like all types of flavors but cook mostly Mexican and Italian dishes. <br /> <br />I store my recipes in a notebook with sheet protectors for a few. I'm in the process of moving my favorites to here. I also posted recipes that I found interesting but haven't tried yet.</p>