Easy Eggplant Parmesan
easy eggplant parmesan
This baked eggplant parmesan recipe will become one of your family favorites! Crispy breaded eggplant is layered with marinara, herbs & mozzarella cheese.
Ingredients
1 medium-large or two medium-small Eggplants
1 cup of cherry tomatoes*
3 tablespoon olive oil, divided (or 1 tbsp plus oil spray)
1/3 cup Basil Pesto (optional)
Salt and pepper to taste
Pinch of sugar
1 & 1/2 cups of shredded Mozzarella cheese
1/4 cup grated Parmesan cheese
To garnish: add 2 tbsp of chopped basil
Directions
Preheat oven to 450 degrees.
Slice off both ends of eggplant. Cut off purple skin if you like, but not necessary. Cut 1/4 inch slices. Coat both sides of each slice with olive oil.
Bake eggplant slices: Place oiled/sprayed eggplant slices on a large pan and bake them for 20 minutes in the oven, turning once half way through.
While eggplant is baking, cut tomatoes in half. Heat a sauce pan to medium high and add 1 tablespoon oil. Lightly sprinkle with salt and pepper. Add a pinch of sugar to enhance the flavor if desired. Cook, stirring occasionally, until most of the liquid evaporates, about 6-8 minutes. Optional: stir in Pesto after turning off the heat.
To assemble the Eggplant Parmesan, you will make 2 layers:
Layer 1: Place 2 tablespoons tomato mixture on the bottom. Start with a layer of eggplant (use half the slices, slightly overlapping), top with half the tomato mixture, then half the Mozzarella.
Layer 2: Repeat for 2nd layer. Sprinkle Parmesan cheese on top.
Bake uncovered in oven for 15 minutes or until cheese is melted and started to brown. Let sit for 5 minutes to set. Enjoy!