Naked Eggplant Parmesan
photo by breezermom
- Ready In:
- 1hr 50mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 2 eggplants
- 59.14 ml olive oil
- 118.29 ml romano cheese
- 236.59 ml shredded mozzarella cheese
- 8-9 basil leaves
- 473.18 ml marinara sauce
- 453.59 g fresh mozzarella cheese
directions
- Slice ends from the eggplant, then slice long ways into 1/2 inch slices. (Appx 8).
- Salt both sides and lay on a tray for 1/2 hour.
- Rinse slices and pat dry.
- Use Olive Oil mister to mist both sides of the eggplant (or brush on with a pastry brush).
- 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.
- Spray a baking sheet with cooking spray, and lay browned eggplant in a single layer on the pan.
- Evenly distribute the romano and shredded mozzarella over the pieces.
- Top each piece with 1/4 cup of Marinara.
- Slice the fresh mozzarella into 16 slices, and place 2 on each eggplant.
- Place one large (or two small) basil leaves on top of the mozzarella.
- Spray a piece of foil, and place over the tray.
- Bake covered at 350 degrees for 20 minutes.
- Uncover and bake another 15 - 20 minutes.
- To serve, stack two eggplant slices on a plate.
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Reviews
-
I made this recipe last night when I had my parents over for dinner and DH was not getting home until later. I found this recipe to be easy enough for me to prep without my usual assistance from DH and it was very versatile, so that I could just kind of wing it. I ended up with 16 slices from my two eggplants, so the winging it part just involved topping each slice with the cheeses and marinara (in amounts as originally stated by the recipe give or take) without really measuring it out, just making sure there was enough for all the eggplant slices. This worked out great. I used two pans in which my eggplants baked. This looked really pretty on the plate and was super delicious. We all enjoyed it very much and I would definitely make this again. Thanks for posting!
RECIPE SUBMITTED BY
Cook4_6
United States
I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.