Community Pick
Eggplant (Aubergine) Parmesan

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:
22
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ingredients
- 2 medium eggplants
- 1 lb mozzarella cheese, sliced
- 8 ounces parmesan cheese
- 3 cups marinara sauce (Such as Trader Joe's)
- 1 bunch fresh basil, chopped
- salt and pepper
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.
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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."
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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
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