Eggplant (Aubergine) Parmesan

Eggplant (Aubergine) Parmesan created by Rita1652

This is an adopted recipe from MeanChef, a former member, his version of a popular dish. No frying involved, so it is healthier for you! A nice easy recipe. Personally, I like to dredge the oiled slices of eggplant in fine dry breadcrumbs before roasting it in the oven, then I put the sauce in the dish, layer the eggplant, mozzarella (thin slices) top with more sauce, more cheese until I have used the amount I prefer; as noted in the reviews, most chefs use less cheese than specified in the recipe. To me a recipe is a guide that I make 'my way' ! I often add dried basil in the sauce when I don't have fresh basil to layer. I don't add salt, I find the sauce and cheeses are salty enough for my tastes.

Ready In:
1hr
Serves:
Units:

ingredients

directions

  • Slice eggplant into rounds at least 1/4 inch thick.
  • Brush rounds with olive oil on both sides, sprinkle with salt and pepper and roast at 425 degrees on a parchment lined sheet pan until completely cooked.
  • In a casserole dish, spread a thin layer of marinara sauce, a layer of eggplant, a layer of marinara, a layer of mozzarella, a layer of basil and a layer of parmesan.
  • Repeat until all ingredients are used.
  • Bake in a 375 degree oven until the casserole is bubbling.
  • Remove from oven and let rest for 5-10 minutes before serving.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Elly in Canada
Contributor
@Elly in Canada
Contributor
"This is an adopted recipe from MeanChef, a former member, his version of a popular dish. No frying involved, so it is healthier for you! A nice easy recipe. Personally, I like to dredge the oiled slices of eggplant in fine dry breadcrumbs before roasting it in the oven, then I put the sauce in the dish, layer the eggplant, mozzarella (thin slices) top with more sauce, more cheese until I have used the amount I prefer; as noted in the reviews, most chefs use less cheese than specified in the recipe. To me a recipe is a guide that I make 'my way' ! I often add dried basil in the sauce when I don't have fresh basil to layer. I don't add salt, I find the sauce and cheeses are salty enough for my tastes."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. jaynine
    This was my first try at an Eggplant Parmesan (we had an abundance of eggplants from the garden), and it was excellent! I used about 2 1/2 medium sized eggplants, about 10 ounces of mozzarella, and a good quality jarred marinara sauce. I also had some home-grown fresh basil, and that really makes a difference in the dish.I had 3 layers in a 9-inch glass baking dish. It was plenty cheesy and delicious; will definitely make again.
    Reply
  2. bigbadbrenda
    Made 1/2 the receipe and did use the breadcrumbs as well.I didnt use all the cheese I am trying to cut down a bit. We both enjoyed this and will make this more often.Thanks Elly for adopting this dish
    Reply
  3. Gerry
    Halved the recipe but wished I had made a full recipe doing the other half with chicken breasts! Loved it! Dredged the oiled pieces in fine bread crumbs and followed through as suggested in Elly's introduction with excellent results. Made in memory of Elly's Jim.
    Reply
  4. AcadiaTwo
    Eggplant (Aubergine) Parmesan Created by AcadiaTwo
    Reply
  5. Rita1652
    Eggplant (Aubergine) Parmesan Created by Rita1652
    Reply
see 21 more icons / navigate / navigate-down
Advertisement