Community Pick
Eggplant (Aubergine) Parmesan
photo by Rita1652
- Ready In:
- 1hr
- Ingredients:
- 6
- Serves:
-
4
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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Reviews
-
I think that I could eat this every other day for the rest of my life and be QUITE happy. I left out the basil as I felt that would be overkill. I wanted to taste the eggplant, and I cut the cheeses in half as well for the same reason. Since there were no cooking times listed in the recipe here is what mine took. The eggplant about 15 minutes, and the total dish about 30 minutes to get it bubbling. I also warmed the sauce as well before cooking. This is a fantastic treat.
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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.
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RECIPE SUBMITTED BY
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