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Home Casseroles Vegetable Casseroles Eggplant Casseroles

Eggplant Parmesan

Name: Eggplant Parmesan
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 2 servings.
Cuisine: Europe, Italian
Ingredients: 2 tablespoons olive oil; 1 garlic clove, minced; 1 small eggplant, peeled and cut into 1/4-inch slices; 1 tablespoon minced fresh basil or 1 teaspoon dried basil; 1 tablespoon grated Parmesan cheese; 1 medium tomato, thinly sliced; 1/2 cup shredded mozzarella cheese; Additional basil, optional

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Test Kitchen Approved

Total Time

Prep: 10 min. Bake: 45 min. + cooling

Makes

2 servings

Updated: Nov. 29, 2023

We really like eggplant and would rather have it baked than fried. This can be served as a side or a main dish. —Donna Wardlow-Keating, Omaha, Nebraska

Eggplant Parmesan Recipe photo by Taste of Home

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Ingredients

2 tablespoons olive oil
1 garlic clove, minced
1 small eggplant, peeled and cut into 1/4-inch slices
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 tablespoon grated Parmesan cheese
1 medium tomato, thinly sliced
1/2 cup shredded mozzarella cheese
Additional basil, optional

Directions

Combine oil and garlic; brush over both sides of eggplant slices. Place on a greased baking sheet. Bake at 425° for 15 minutes; turn. Bake until golden brown, about 5 minutes longer. Cool on a wire rack. Reduce oven setting to 350°.

Place half the eggplant in a greased 1-qt. baking dish. Sprinkle with half the basil and half the Parmesan cheese. Arrange tomato slices over top; sprinkle with remaining basil and Parmesan. Layer with half the mozzarella cheese and the remaining eggplant; top with remaining mozzarella. Cover and bake for 20 minutes. Uncover; bake until cheese is melted, 5-7 minutes longer. Garnish with additional basil if desired.

Nutrition Facts

1 serving: 275 calories, 21g fat (6g saturated fat), 24mg cholesterol, 164mg sodium, 16g carbohydrate (9g sugars, 5g fiber), 9g protein.

Eggplant Parmesan

Ingredients

Directions

Nutrition Facts

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